Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream (or half-and-half)
- 1 tsp Italian seasoning (or blend of basil and oregano)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Cook rigatoni in a large pot of salted boiling water until just al dente. Drain and reserve 1/2 cup of pasta water.
- In a skillet over medium heat, heat olive oil. Sauté chopped onion until soft, about 3–4 minutes.
- Add minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, bring to a simmer, and season with salt, pepper, and red pepper flakes if using. Simmer 5 minutes.
- Lower the heat and stir in heavy cream until sauce is pink and slightly thickened.
- Add drained pasta to the sauce and toss to coat. Add reserved pasta water as needed to loosen sauce.
- Stir in Parmesan cheese, adjust seasoning, and toss to combine.
- Serve hot, garnished with fresh basil and extra cheese.
Notes
- Add sautéed spinach or mushrooms for extra veggies.
- Use penne or fusilli as pasta alternatives.
- Use whole milk for a lighter version, or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
