Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the diced onion and sauté for 3 to 4 minutes until softened.
Step 5: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 6: Pour in the tomato sauce and stir in the Italian seasoning, salt, black pepper, and red pepper flakes if using.
Step 7: Simmer the sauce for 3 to 5 minutes.
Step 8: Lower the heat and stir in the heavy cream and Parmesan cheese until smooth and creamy.
Step 9: Add the cooked rigatoni to the sauce and toss until evenly coated.
Step 10: Add reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with fresh basil or parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover Creamy Tomato Parmesan Rigatoni in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave with a splash of cream or milk to maintain the creamy texture.
This pasta can also be frozen for up to 2 months.
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