Creamy Tomato Rigatoni Pasta

Why You’ll Love This Recipe

This creamy tomato rigatoni pasta is a wonderful fusion of flavors that you'll fall in love with instantly. The combination of sweet cherry tomatoes and savory garlic with the richness of browned butter creates a deliciously smooth sauce. The pasta's hearty texture pairs perfectly with the creamy sauce, and garnishing with fresh basil and Parmesan adds the perfect finishing touches. Whether you're cooking for a busy weeknight or a cozy weekend dinner, this dish offers both comfort and sophistication in every bite.

Ingredients

For the Sauce:

• 2 tablespoons olive oil

• 1 large shallot, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon red pepper flakes (adjust to taste)

• Salt and freshly ground black pepper to taste

• Fresh basil leaves (divided)

• 4 cups cherry tomatoes, halved

• 1 teaspoon sugar (optional, to balance acidity)

• 2 tablespoons unsalted butter

For the Pasta:

• Rigatoni pasta

• Salt

• 1 tablespoon olive oil

• Pasta water

For Garnishing:

• Freshly grated Parmesan cheese

• Additional red pepper flakes

• Fresh basil leaves

• Small mozzarella cheese balls (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sauce:

   • In a large skillet over medium heat, add the olive oil.

   • Add the chopped shallot and sauté until translucent, about 1-2 minutes.

   • Stir in the minced garlic, Italian seasoning, red pepper flakes, and salt. Cook for an additional minute until fragrant.

   • Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down completely and release their juices, about 10-15 minutes. If the sauce tastes too acidic, stir in the sugar to balance the flavors.

2. Blend and Strain the Sauce:

   • Once the tomatoes have broken down, remove the skillet from heat.

   • Carefully transfer the sauce to a blender and blend until smooth.

   • Pour the blended sauce through a fine mesh sieve into a bowl to achieve a smooth consistency, discarding any solids left in the sieve.

3. Cook the Pasta:

   • While the sauce is simmering, bring a large pot of salted water to a boil.

   • Add the rigatoni and cook until al dente, according to package instructions.

   • Before draining, reserve about 1 cup of the pasta cooking water.

   • Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.

4. Combine Pasta and Sauce:

   • In a pan, brown the butter on medium-high heat and add the strained sauce.

   • Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.

5. Serve:

   • Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if desired.

Servings and Timing

• Servings: 2 people

• Prep Time: 15 minutes

• Cook Time: 20 minutes

Variations

• Spicy: Add more red pepper flakes or a pinch of chili powder for extra heat.

• Vegan: Skip the butter and cheese, and use plant-based alternatives like vegan butter and nutritional yeast for a dairy-free option.

• Herb Variations: Experiment with fresh thyme, oregano, or parsley in place of or alongside the basil for a different herbal flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the pasta in a pan over low heat, adding a splash of water or broth to loosen up the sauce if it has thickened. You can also microwave it in short intervals, stirring occasionally.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes, you can substitute rigatoni with other pasta shapes like penne, fusilli, or farfalle.

2. Can I make the sauce ahead of time?

Yes, you can prepare the sauce a day or two in advance and store it in the refrigerator. Reheat it gently before combining with the pasta.

3. Is it necessary to strain the sauce?

Straining the sauce is optional, but it ensures a smoother, creamier texture without the solids from the tomatoes.

4. How can I make the sauce less acidic?

If you find the sauce too acidic, you can add a teaspoon of sugar, or balance it with a pinch of baking soda to neutralize the acidity.

5. Can I use dried basil instead of fresh basil?

Fresh basil gives a brighter flavor, but you can substitute dried basil if needed. Use about 1 teaspoon of dried basil instead of a few fresh leaves.

6. Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, canned tomatoes can be used. For a more concentrated flavor, you can use a can of whole or crushed tomatoes and simmer them longer to reduce the sauce.

7. How do I prevent the pasta from sticking together?

After draining the pasta, toss it with a little olive oil to keep it from sticking, and avoid overcooking the pasta.

8. Can I add cream to the sauce for a richer taste?

Yes, adding a splash of heavy cream or half-and-half will make the sauce richer and creamier.

9. Can I freeze this pasta dish?

While pasta with sauce can be frozen, the texture may change when reheated. It’s best to freeze just the sauce and cook fresh pasta when ready to serve.

10. How do I make this recipe gluten-free?

You can use gluten-free rigatoni or any gluten-free pasta of your choice to make this dish gluten-free.

Conclusion

Creamy tomato rigatoni pasta is the perfect comfort food for any occasion, combining savory flavors with a creamy, smooth texture that’s hard to resist. This recipe is quick enough for a weeknight meal yet special enough for a weekend dinner. Plus, it’s easily adaptable to suit your dietary preferences and flavor preferences. Whether you're a seasoned cook or a beginner, this dish is sure to impress and satisfy your taste

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