Creamy rigatoni pasta is a comforting weeknight dish with ridged pasta, a silky tomato cream sauce and plenty of Parmesan. The sauce clings to the tubes, so every bite stays rich without feeling heavy.
Ingredients
- 250 g rigatoni
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup passata or crushed tomatoes
- 1/2 cup cooking cream
- 1/3 cup grated Parmesan
- 1/2 teaspoon chilli flakes, salt and black pepper
- Fresh basil to finish
Method
- Cook rigatoni in well-salted water until just al dente. Reserve 1/2 cup pasta water.
- Warm oil in a pan and cook garlic with chilli flakes for 30 seconds.
- Add tomatoes and simmer for 8–10 minutes until slightly thickened.
- Stir in cream and Parmesan. Add pasta and enough pasta water to make a glossy sauce.
- Season with pepper and basil, then serve immediately.
Tips and storage
Keep the pasta slightly firm because it continues cooking in the sauce. Refrigerate leftovers for up to 3 days and reheat gently with a splash of water or milk.
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