Creamy Tomato Rigatoni Recipe
If you need a quick, comforting meal for those hectic weeknights, this Creamy Tomato Rigatoni pasta is a fantastic option.
Servings: 5
Calories: 559kcal
Ingredients
- 3 tablespoons olive oil
- 7 cloves garlic minced
- 1 large sweet onion finely diced
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon red pepper flakes
- 28 ounce can san marzano tomatoes
- 2 1/2 cups vegetable or chicken broth
- 1 cup heavy cream
- 16 ounces grape tomatoes halved
- 5 ounces spinach
- 1 pound rigatoni pasta
- 1/3 cup fresh basil minced
Optional Toppings
- Pecorino romano & Basil
Instructions
- In a deep skillet add olive oil and minced garlic. Cook for 1 minute until fragrant. Add in diced onion, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes to saute for 2-3 minutes until softened. saute for 2-3 minutes until softened.
- Next add in your grape tomatoes. Saute for 2-3 minutes to release juices.
- Add your broth and canned tomatoes. Break the tomatoes with your spoon and combine. Bring to a boil.
- Once tomato mixture is boiling add in your uncooked rigatoni. Cover and Cook for 10-12 minutes until liquid has been absorbed and pasta is cooked through.
- Add in your cream, spinach, and basil. Stir and cook for 3-4 minutes until thickened.
- Add more salt to taste if needed. Top your rigatoni with freshly grated pecorino and minced basil.
Video
Nutrition
Calories: 559kcal | Carbohydrates: 66g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 56mg | Sodium: 1651mg | Potassium: 1054mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4508IU | Vitamin C: 40mg | Calcium: 169mg | Iron: 4mg