Ingredients
Rigatoni pasta. Olive oil. Butter. Onion. Garlic. Chopped tomatoes. Cream. Coconut milk or cashew cream can be used as a vegan substitute. Sugar. Salt and pepper. Red pepper flakes/chilli flakes are a great addition if you want some heat. Basil. Parmesan cheese. Use a vegetarian alternative, if preferred.
What can I add to this rigatoni recipe?
If you want to add a protein, cooked chicken, cooked ground beef, Italian seafood, shrimp (prawns) or bacon would all be fantastic. You can also add wilted spinach, kale or cooked mushrooms to add more vegetables.
How to make tomato cream rigatoni
Melt the butter and olive oil together in a medium pot/Dutch oven set over medium-high heat. Add the onions and garlic and sauté for 3-4 minutes until they start to soften then pour in the tomatoes and a splash of water. Season to taste then reduce the heat and allow the sauce to simmer for a few minutes. Pour in the cream then blend with an immersion blender until smooth (this step is optional). Bring a large pot of salted water to a boil then cook pasta until al dente then drain and toss with the tomato sauce. Reserve a cup of the pasta cooking water and add a few tablespoons to the pasta while tossing with the sauce. Serve in bowls, grate over Parmesan cheese and garnish with fresh basil.
Serving suggestion
Garlic bread Easy green salad with lemon Parmesan dressing
Easy tomato pasta recipes:
