Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente according to package instructions.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the diced onion and cook for 3 to 4 minutes until softened.
Step 5: Stir in the minced garlic, Italian seasoning, paprika, and crushed red pepper flakes.
Step 6: Pour in the tomato sauce and let it simmer for 2 to 3 minutes.
Step 7: Reduce the heat to low and stir in the heavy cream and cream cheese until smooth.
Step 8: Add the parmesan cheese, salt, and black pepper, stirring until the sauce becomes creamy and well combined.
Step 9: Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to loosen the sauce.
Step 10: Garnish with chopped parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the creamy texture.
Avoid overheating, as the sauce may thicken too much.
This pasta can also be frozen for up to 1 month, though the sauce is best enjoyed fresh for the creamiest consistency.
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