Description
A creamy and tangy pasta dish made with a blend of tomato and cream sauce, cooked all in one pot for easy cleanup.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 2 cups tomato sauce
- 1 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic, dried basil, oregano, and red pepper flakes. Cook for another minute until fragrant.
- Pour in tomato sauce and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add rigatoni pasta and enough water to just cover the pasta (about 2-3 cups). Stir well.
- Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- Stir in Parmesan cheese and season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.