A gentle simmering aroma fills the kitchen as cherry tomatoes burst into a vibrant sauce, leaving a warm and inviting allure. Creamy Rigatoni with Tomato Sauce is a delightful dish that takes just under 30 minutes to prepare and cook. The blend of fresh ingredients and a touch of cream creates a rich, comforting meal that everyone will love.
This recipe is perfect for busy weeknights or a cozy weekend dinner with family or friends. You can make the sauce ahead of time, as it stores well in the fridge for up to three days, allowing for easy meal prep.
Why You’ll Love This Recipe
- The creamy tomato sauce is rich in flavor and easy to make.
- Fresh basil adds a fragrant finish that elevates the dish.
- It’s versatile; add protein or veggies to customize it.
- The rigatoni holds the sauce perfectly, creating a satisfying bite.
What You’ll Need
Here’s everything you need to create this delicious meal.
For the Sauce
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes, adjust to taste
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, divided
- 4 cups cherry tomatoes, halved
- 1 tsp sugar, optional, to balance acidity
- 2 tbsp unsalted butter
For the Pasta
- Rigatoni pasta
- Salt
For Serving
- 1 tbsp olive oil
- Pasta water
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls, optional
Use fresh basil for the best flavor.
Substitutions & Swaps
- Shallot can be replaced with onion.
- Rigatoni can be swapped for penne.
- Add cream for extra richness.
- Use canned tomatoes in place of fresh.
How to Make It
Get ready to enjoy a delicious homemade pasta dish.
1. Prepare the Sauce
Heat the olive oil in a large pan over medium heat. Add the sautéed shallots and cook until translucent, about 3 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes. Sauté until fragrant.
2. Blend and Strain the Sauce
Add the halved cherry tomatoes to the pan and stir. Season with salt and pepper, then let simmer for 10-15 minutes until the tomatoes break down. If desired, add sugar to balance any acidity. Remove from heat.
3. Cook the Pasta
Bring a large pot of salted water to a boil, then add the rigatoni. Cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
4. Combine Pasta and Sauce
Return the sauce to low heat and add the unsalted butter, stirring until melted. Toss in the cooked rigatoni, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Serve
Drizzle with olive oil, sprinkle with freshly grated Parmesan cheese, additional red pepper flakes, and garnish with fresh basil leaves and mozzarella cheese balls if using.
How to Store It
Fridge: store for up to 3 days in an airtight container.
Freezer: no, pasta may become mushy.
Reheat: gently warm in a skillet over medium heat for 5-7 minutes.
Tips for Best Results
- Use ripe, in-season cherry tomatoes for the best flavor.
- Adjust the spice level by controlling the red pepper flakes.
- Always reserve pasta water before draining for sauce adjustments.
- For extra creaminess, stir in a splash of heavy cream before serving.
Serving Suggestions
- Pair with a simple green salad for a complete meal.
- Serve alongside crusty garlic bread to soak up the sauce.
- Enjoy with a glass of red wine for a cozy dinner.
