Description
Creamy and comforting rigatoni pasta cooked in a rich and tangy pink sauce made with tomatoes and cream, all prepared in one pot for easy cleanup.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 2 cups vegetable or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft and fragrant.
- Add crushed tomatoes, cream, broth, dried herbs, salt, and pepper. Stir to combine.
- Add rigatoni pasta and bring to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is cooked and sauce has thickened.
- Stir in Parmesan cheese until melted and creamy.
- Garnish with fresh basil and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add cooked chicken or vegetables for a heartier meal.
- Be sure to stir occasionally to prevent pasta from sticking to the bottom.
Nutrition
- Serving Size: 1 cup
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 40 mg