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Creamy Tomato Rigatoni Pasta

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A rich and comforting creamy tomato rigatoni pasta dish that blends the sweetness of cherry tomatoes, the richness of browned butter, and the freshness of basil, topped with Parmesan and mozzarella for a satisfying meal.

Ingredients

2 tablespoons olive oil

1 large shallot, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 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

Rigatoni pasta

Salt

1 tablespoon olive oil

Pasta water

Freshly grated Parmesan cheese

Additional red pepper flakes

Fresh basil leaves

Small mozzarella cheese balls (optional)

Instructions

  1. In a large skillet over medium heat, add the olive oil.
  2. Add the chopped shallot and sauté until translucent, about 1-2 minutes.
  3. Stir in the minced garlic, Italian seasoning, red pepper flakes, and salt. Cook for an additional minute until fragrant.
  4. 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.
  5. Once the tomatoes have broken down, remove the skillet from heat. Carefully transfer the sauce to a blender and blend until smooth.
  6. Pour the blended sauce through a fine mesh sieve into a bowl to achieve a smooth consistency, discarding any solids left in the sieve.
  7. 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.
  8. 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.
  9. 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.
  10. Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if desired.

Notes

  • For extra heat, add more red pepper flakes or chili powder.
  • For a vegan version, skip the butter and cheese, using plant-based alternatives like vegan butter and nutritional yeast.
  • For added protein, try adding grilled chicken, bacon, or sausage.
  • Feel free to experiment with fresh thyme, oregano, or parsley for different herbal flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.

Nutrition

Find it online: https://recipesbyjanet.com/creamy-tomato-rigatoni-pasta/