Easy Tomato Cream Rigatoni

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion (finely chopped)
• 2 garlic cloves (crushed)
• 400 g chopped tomatoes (14 oz can)
• 0.5 cup water
• sugar (pinch (optional))
• 0.5 cup whipping/heavy cream
• salt & pepper (to taste)
• 500 g rigatoni (cooked, reserve 1 cup of cooking water; use any pasta shape of your choice)
• Parmesan cheese (to serve)
• fresh basil (to serve)

Steps

1. 1

   Melt together the olive oil and butter in a medium pot or Dutch oven over medium-high heat.

2. 2

   Add the finely chopped onions and saute until they are soft and translucent, about 3-4 minutes.

3. 3

   Add the crushed garlic and saute for another 30 seconds until fragrant.

4. 4

   Add the chopped tomatoes to the pot.

5. 5

   Pour 1/2 cup of water into the empty tomato can to rinse it out, then pour that liquid into the pot.

6. 6

   Season the sauce with a pinch of sugar, salt, and pepper to taste.

7. 7

   Allow the sauce to simmer for 5 minutes.

8. 8

   Pour in the heavy cream and allow the sauce to simmer for another 5 minutes.

9. 9

   Optional: Use an immersion blender to blend the sauce until smooth.

10. 10

    Add the cooked rigatoni to the pasta sauce and stir to coat thoroughly.

11. 11

    Add some of the reserved pasta cooking water, a few tablespoons at a time, to thin out the sauce and make it silkier.

12. 12

    Serve in bowls topped with grated Parmesan and fresh basil leaves.

Notes

Variations: Add red pepper flakes for heat. For protein, add cooked chicken, ground beef, shrimp, or bacon. Vegetables like wilted spinach, kale, or mushrooms also work well. Make ahead: The sauce can be made a day in advance. Reheat on the stovetop with a splash of water before adding freshly cooked pasta. Vegan substitute: Use coconut milk or cashew cream instead of heavy cream.

Nutrition per serving

• main
• pasta
• vegetarian
• weeknight dinner
• easy
• stovetop