Creamy Tomato Rigatoni

Ingredients (Serves 4)

Pasta:

• 12 oz (340g) rigatoni

• 1 tablespoon salt (for boiling water)

Sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 can (14 oz / 400g) crushed tomatoes

• ½ cup (120ml) heavy cream

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon sugar (optional, to balance acidity)

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon chili flakes (optional)

Garnish:

• ¼ cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped

Garlic Bread (Optional):

• 4 slices Italian bread

• 2 tablespoons butter, softened

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add rigatoni and cook until al dente (about 10–12 minutes).

3. Reserve ½ cup pasta water, then drain.

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Step 2: Prepare the Sauce

1. Heat olive oil in a large skillet over medium heat.

2. Add chopped onion and sauté for 3–4 minutes until soft.

3. Add garlic and cook for 30 seconds until fragrant.

4. Stir in crushed tomatoes, oregano, basil, salt, pepper, and sugar.

5. Simmer for 8–10 minutes until slightly thickened.

6. Reduce heat and stir in heavy cream. Simmer 2–3 more minutes.

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Step 3: Combine

1. Add cooked pasta to the sauce.

2. Toss well to coat evenly.

3. If needed, add a splash of reserved pasta water for a smoother sauce.

4. Simmer for 1–2 minutes.

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Step 4: Serve

• Garnish with grated Parmesan and fresh parsley.

• Serve warm with toasted garlic bread.

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Tips for Best Flavor

• Use freshly grated Parmesan for better melting.

• Add grilled chicken or shrimp for extra protein.

• For a richer sauce, add 1 tablespoon butter at the end.