Creamy Tomato Rigatoni Pasta

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

500 grams dry rigatoni pasta (about 1 lb)

2 tablespoons salted butter

½ small onion (finely diced)

1 tablespoon finely minced fresh garlic (3-4 cloves)

1 teaspoon salt

½ teaspoon Italian seasoning

⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)

1/4 teaspoon black pepper

1 tablespoon all purpose flour

1½ cups heavy cream (or sub half and half*)

1½ cups tomato pasta sauce (marinara or other)

3 tablespoons freshly grated Parmesan cheese

Directions

Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.

Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.

Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.

Stir in flour until now white remains.

Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.

When pasta is cooked, reserve 1 cup pasta water and drain.

Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).

Sprinkle with Parmesan cheese before serving.

Notes

Raos 4 cheese tomato sauce

Nutrition

• Serving Size: 288 g
• Calories: 553 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Cholesterol: 83 mg
• Sodium: 681 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 14 g