Ingredients
- 350 g rigatoni pasta
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 400 g canned diced tomatoes
- 200 ml heavy cream
- 1 tsp dried basil
- 1 tsp dried origanum
- salt and pepper to taste
- 50 g grated Parmesan cheese
- fresh basil leaves for garnish (optional)
Instructions
Cook the Rigatoni:
- Fill a large pot with water and bring it to a boil.
- Add a pinch of salt to the boiling water and cook the rigatoni pasta according to the package instructions until al dente.
- Drain the pasta and set it aside.
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add Tomatoes and Cream:
- Pour in the canned crushed tomatoes and heavy cream.
- Stir well to combine the ingredients.
- Add the dried basil, dried oregano, salt, and pepper. Adjust the seasoning to your taste.
- Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing it to thicken slightly.
Combine Pasta and Sauce:
- Add the cooked rigatoni pasta to the sauce.
- Gently toss and stir to coat the pasta with the creamy tomato sauce.
- Cook for an additional 2-3 minutes to heat the pasta through.
Serve:
- Divide the creamy tomato rigatoni among serving plates.
- Sprinkle each portion with grated Parmesan cheese.
- Garnish with fresh basil leaves, if desired.Enjoy your delicious creamy tomato rigatoni!
Nutrition Facts
Creamy tomato rigatoni
Amount per Serving
Calories
610
% Daily Value*
Fat
27
g
42
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
68
mg
23
%
Sodium
382
mg
17
%
Potassium
507
mg
14
%
Carbohydrates
76
g
25
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
18
g
36
%
Vitamin A
967
IU
19
%
Vitamin C
12
mg
15
%
Calcium
208
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.