Easy tomato cream rigatoni
With pasta it is easy to add ingredients to the recipe!
Easy Tomato Cream Rigatoni
Pasta & Risotto
It's been a hard, long day at work. The boss was in a mood, the coffee had grounds in it, and the printer's on the fritz again. You trudge home, open the fridge, and all you want is easy-peasy and tasty to wash away the day. This tomato cream rigatoni is your guy. Whip up the pasta and the sauce: a creamy, tomato-y burst of comfort to your taste buds and tummy. Put your feet up, rev up your favorite streaming service, and scarf down.
A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. Crushing the canned tomatoes by hand creates a rustic mixture of tomato pulp, pieces, and puree.
500 g 1lb rigatoni, cooked (reserve 1 cup of cooking water)
2 tablespoons olive oil
1 tablespoon butter
1 onion finely chopped
2 garlic cloves crushed
1 x 400g 14oz can chopped tomatoes
½ cup water
pinch of sugar optional
½ cup whipping/heavy cream
salt & pepper to taste
Parmesan and basil to serve
Melt together the olive oil and butter and saute the onions until soft and translucent.
Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
Pour ½ cup water into the tomato can and pour into the pot.
Season with sugar, salt and pepper then allow to simmer for 5 minutes.
Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
Add the cooked rigatoni to the pasta sauce and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
Serve topped with grated Parmesan and fresh basil leaves.