Creamy tomato rigatoni
For the nights when you want something comforting without making a project of it. A little cream softens the tomatoes, and a splash of pasta water brings everything together.
What you'll need
- 12 oz (340 g) rigatoni
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup (120 ml) heavy cream
- ½ cup (45 g) finely grated Parmesan, plus more to serve
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- A small handful of fresh basil
Let's make it
- Get the pasta going.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until just al dente. Before draining, scoop out 1 cup of the cooking water.
- Build the sauce.
Meanwhile, warm the olive oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring, until soft. Add the garlic and tomato paste; cook for 1 minute.
- Let it simmer.
Add the crushed tomatoes, salt, and pepper. Simmer gently for 8 minutes, stirring occasionally. Lower the heat and stir in the cream.
- Bring everyone together.
Add the drained pasta, Parmesan, and ¼ cup of reserved pasta water. Toss over low heat for 1–2 minutes until glossy. Add more pasta water a splash at a time if needed. Taste and adjust the seasoning.
- Pass the bowls.
Tear the basil over the pasta. Serve right away with extra Parmesan and something crusty to mop up the sauce.
A little kitchen wisdom
Grate your Parmesan from a block if you can. It melts into the sauce more smoothly than the pre-shredded kind.