Description
A comforting and creamy rigatoni dish with the freshness of basil and the richness of tomatoes, perfect for any occasion.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the rigatoni pasta according to the package instructions until it’s al dente. Drain and set aside.
- Sauté the onion in olive oil over medium heat until translucent, about 3-5 minutes.
- Add the minced garlic and cook for an additional minute, being careful not to let it burn.
- Stir in the crushed tomatoes, seasoning with salt and pepper, and let simmer for about 10 minutes.
- Add the heavy cream and chopped basil, cooking until heated through, ensuring it does not boil.
- Combine the cooked rigatoni with the sauce, tossing gently until fully coated.
- Serve hot, garnished with grated Parmesan cheese on top.
Notes
This dish pairs well with a green salad or garlic bread. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg