The aroma of sautéed garlic and shallots fills the kitchen as you prepare to indulge in a bowl of creamy rigatoni with tomato sauce. This comforting dish takes around 30 minutes to whip up and succeeds with its delightful blend of textures and flavors. It’s creamy yet light, with a burst of freshness from the tomatoes and herbs, making it a winner for any weeknight meal.
This recipe is perfect for those who want a simple yet delicious dinner that doesn’t skimp on flavor. It’s an excellent choice for a cozy family dinner or a casual gathering with friends. You can make the sauce ahead of time and simply heat it before serving, making your evening even easier.
Why You’ll Love This Recipe
- It’s creamy without being heavy, thanks to fresh ingredients.
- You can customize the spice level to your preference.
- The combination of garlic and shallots offers a fragrant, savory base.
- Ready in just about 30 minutes for effortless cooking.
What You’ll Need
Gather these ingredients to create your dish.
For the Sauce
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, adjust to taste
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, divided
- 4 cups cherry tomatoes, halved
- 1 teaspoon sugar, optional, to balance acidity
- 2 tablespoons unsalted butter
For the Pasta
- Rigatoni pasta
- Salt, for boiling
- 1 tablespoon olive oil, for pasta
For Serving
- Pasta water, as needed
- Freshly grated Parmesan cheese
- Additional red pepper flakes, for garnish
- Fresh basil leaves, for garnish
- Small mozzarella cheese balls, optional
Use cherry tomatoes for a sweeter flavor.
Substitutions & Swaps
- Olive oil: Can use avocado oil.
- Shallot: Yellow onion works too.
- Cherry tomatoes: Sub with canned tomatoes.
- Parmesan cheese: Nutritional yeast for a vegan option.
How to Make It
Follow these steps to create your creamy rigatoni dish.
Prepare the Sauce
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté until translucent, about 3 minutes. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, about 1 minute.
Blend and Strain the Sauce
Add the halved cherry tomatoes and sugar to the skillet. Cook until the tomatoes soften and release their juices, about 5-7 minutes. Then, blend everything until smooth, using a blender or immersion blender. Strain the sauce back into the skillet, discarding the solids.
Cook the Pasta
In a large pot of salted boiling water, add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the rest.
Combine Pasta and Sauce
Return the rigatoni to the pot and pour in the tomato sauce. Add 2 tablespoons of unsalted butter and toss until everything is well-coated, adding reserved pasta water as needed to reach your desired creaminess.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, freeze for up to 3 months, but texture may change.
Reheat: Microwave or stovetop for 2-3 minutes until heated through.
Tips for Best Results
- Use fresh basil for the best flavor and aroma.
- Adjust the seasoning after blending for a more personalized touch.
- Don’t overcook the pasta; it should remain al dente for better texture.
Serving Suggestions
- Pair with a crisp side salad for a balanced meal.
- Enjoy with garlic bread for a comforting dinner.
- Serve topped with mozzarella balls for added creaminess.
