Creamy Tomato Rigatoni Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

Step 2: Heat the olive oil in a large skillet over medium heat.

Step 3: Add the diced onion and cook for 3 to 4 minutes until softened.

Step 4: Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.

Step 5: Add the tomato paste and stir well, cooking for another 2 minutes to deepen the flavor.

Step 6: Pour in the tomato sauce and let it simmer for 5 minutes.

Step 7: Reduce the heat to low and stir in the heavy cream until smooth and creamy.

Step 8: Gradually mix in the grated Parmesan cheese until melted.

Step 9: Add the cooked rigatoni to the skillet and toss until fully coated in the sauce.

Step 10: Stir in a splash of reserved pasta water if needed to loosen the sauce.

Step 11: Garnish with chopped parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Tomato Rigatoni 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 milk or cream to restore the creamy texture. This pasta can also be frozen for up to 2 months, though the sauce may thicken slightly after thawing.