← Back to Vegetarian · Weeknight · Rigatoni in Tomato-Cream Sauce
520 cal18g protein72g carbs15g fat480mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Rigatoni in Tomato-Cream Sauce
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Weeknight30 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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rigatoni1 lb
garlicminced4 cloves
canned crushed tomatoes28 oz1 can
heavy cream0.5 cups
olive oil2 tbsp
fresh basiltorn0.25 cups
kosher salt1 tsp
black pepper0.5 tsp
parmesan cheesegrated0.5 cups
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Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
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Steps
1Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
2While pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3Pour in crushed tomatoes with their juices. Stir in salt and pepper. Simmer for 8 minutes, stirring occasionally.
4Reduce heat to low and stir in cream slowly until fully incorporated. Simmer for 2 more minutes until sauce is silky and heated through.
5Add cooked rigatoni to the sauce and toss gently, adding pasta water a little at a time until sauce coats the noodles without pooling.
6Stir in torn basil. Serve in bowls topped with grated parmesan.