Indulging in a bowl of creamy rigatoni topped with vibrant tomato sauce is like wrapping yourself in a warm, flavorful hug. This delightful pasta dish comes together in about 30 minutes and achieves culinary harmony by balancing creaminess with the acidity of fresh tomatoes.
Perfect for weeknight dinners or special gatherings, this recipe is suited for anyone craving comfort food that feels both indulgent and fresh. You can prepare the sauce ahead and store it for up to two days, making mealtime a breeze.
Why You’ll Love This Recipe
- You’ll savor the rich, creamy texture that beautifully coats each piece of pasta.
- The combination of fresh cherry tomatoes and aromatic herbs delivers a burst of flavor in every bite.
- It’s a quick, fuss-free meal that can be made in under 30 minutes.
- Optional mozzarella adds an extra layer of indulgence and gooeyness.
What You’ll Need
Gather the following ingredients to create this delightful 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, enough for 4 servings
- Salt, for boiling
For Serving
- 1 tablespoon olive oil
- Pasta water, reserved
- Freshly grated Parmesan cheese
- Additional red pepper flakes, for garnish
- Fresh basil leaves, for garnish
- Small mozzarella cheese balls, optional
Note: Use canned tomatoes if fresh are unavailable.
Substitutions & Swaps
- Olive oil can be replaced with avocado oil.
- Shallots may be swapped for yellow onions.
- Fresh basil can be exchanged for dried basil (use less).
- Rigatoni can be substituted with any pasta shape.
How to Make It
Craft this delicious meal with these simple steps:
Prepare the Sauce
Heat olive oil in a large skillet over medium heat. Sauté shallots until soft and translucent, about 3-4 minutes, then add garlic, Italian seasoning, and red pepper flakes. Sauté for another minute until fragrant.
Blend and Strain the Sauce
Add halved cherry tomatoes and optional sugar, season with salt and black pepper, and bring to a simmer. Cook for 10-15 minutes until tomatoes are softened. Blend the mixture until smooth, then strain if desired for a silky texture.
Cook the Pasta
In a large pot, bring salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Combine Pasta and Sauce
Return rigatoni to the pot and add the strained tomato sauce and butter. Toss to combine, adding reserved pasta water a little at a time until you reach your desired creaminess.
Serve
Drizzle with olive oil, and top with freshly grated Parmesan cheese, additional red pepper flakes, and fresh basil. Add mozzarella balls if using.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, sauce separates upon thawing.
Reheat: Warm on the stovetop over medium heat for about 5-7 minutes.
Tips for Best Results
- Use fresh, quality ingredients to enhance the sauce’s flavors.
- Adjust the amount of sugar based on the acidity of your tomatoes.
- Reserve pasta water to achieve the perfect creamy sauce consistency.
- For added flavor, try roasting the cherry tomatoes before blending.
Serving Suggestions
- Pair with a side of garlic bread to soak up the sauce.
- Serve alongside a simple arugula salad for a refreshing contrast.
- Enjoy with a glass of red wine for a delightful dinner experience.
