Description
This Creamy Tomato Rigatoni is a comforting, flavorful Italian-inspired pasta dish that combines tender rigatoni cooked in a luscious tomato-based sauce enriched with cream, fresh spinach, and basil. The recipe features a harmonious blend of San Marzano and grape tomatoes, garlic, and spices, finished with a sprinkle of Pecorino Romano for a perfect balance of richness and tang.
Ingredients
Scale
Sauce and Vegetables
- 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 fresh spinach
- 1/3 cup fresh basil, minced
Main
- 1 pound rigatoni pasta
Topping
- Pecorino Romano cheese, freshly grated (to taste)
- Additional minced fresh basil (for garnish)
Instructions
- Sauté Aromatics: In a deep skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Then add the diced onion, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes. Sauté the mixture for 2-3 minutes until the onions soften and become translucent.
- Add Grape Tomatoes: Incorporate the halved grape tomatoes into the skillet. Sauté for an additional 2-3 minutes to help the tomatoes release their juices, enhancing the sauce’s flavor and texture.
- Combine Broth and Canned Tomatoes: Pour in the vegetable or chicken broth along with the canned San Marzano tomatoes. Use a spoon to break up the canned tomatoes and mix everything thoroughly. Bring the mixture to a rolling boil.
- Cook Rigatoni in Sauce: Add the uncooked rigatoni directly into the boiling tomato mixture. Cover the skillet and allow the pasta to cook for 10-12 minutes, stirring occasionally, until the rigatoni is tender and most of the liquid is absorbed, creating a thick, flavorful sauce.
- Finish with Cream, Spinach, and Basil: Stir in the heavy cream, fresh spinach, and minced basil. Cook together for 3-4 minutes until the sauce thickens slightly and the spinach wilts, integrating all flavors.
- Season and Serve: Taste the dish and add more salt if necessary. Serve the creamy tomato rigatoni topped with freshly grated Pecorino Romano cheese and garnish with additional minced basil for a fresh, aromatic finish.
Notes
- Use San Marzano tomatoes for a rich and authentic tomato flavor.
- Adjust the red pepper flakes according to your preferred spice level.
- Stir occasionally when cooking the rigatoni in the sauce to prevent sticking.
- Substitute heavy cream with a dairy-free alternative to make the dish lactose-free.
- For added protein, consider adding cooked chicken or Italian sausage.
