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Rigatoni with Creamy Tomato Sauce

The subtle touch of cream gives this sauce a velvety texture that’s just delectable. As elegant as this looks, it’s that easy to prepare.
Course pasta, Pasta Dinner
Cuisine American, Italian
Keyword pasta, rigatoni, tomato sauce
Servings 4
Author Pam


  • 2 tbsp unsalted butter
  • 2 small shallots or 1 small onion, chopped into fine pieces.
  • 1 clove garlic, chopped
  • 1/2 cup dry white wine
  • 28 ounce can crushed or chopped tomatoes, no salt added if available, for chunkier sauce use chopped tomatoes.
  • 2 tbsp light brown sugar, this is optional
  • 1/8-1/4 cup heavy cream that has been warmed up right before adding to sauce. I used 1/8 cup
  • 2 tbsp fresh basil
  • 2 tbsp fresh parsley
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper
  • 1 pound rigatoni
  • 1-2 tbs cooking liquid
  • 1-2 tbsp plus more for sprinkling on top grated parmesan cheese, you can leave this out if you want.


  1. 1.In a medium to large non stick pan, melt butter, add shallots and cook until soft, about 3 to 4 minutes. Add garlic. Sauté until fragrant. About 1 minute longer. Try not to burn the garlic.

    2.Add wine to deglaze the pan. Love that sizzle sound and smell. Cook down wine for about 3 minutes.

    3.Add crushed tomatoes and sugar if using, salt and pepper. Bring to a boil, turn down heat to low and let simmer for about 15 minutes. The sauce should thicken a little.

    4.Add cream. Stir around. Let cook for about 5 minutes on low.

    5.Bring a large pot of water to boil, add in 1/4 tsp sea salt. Add rigatoni, stir to break up any noodles. Cook as per package directions. While boiling, take out 1 to 2 tablespoons of cooking liquid and add to sauce. Stir again and let cook on low. Add parmesan cheese, Stir in until melted and combined.

    6.Drain pasta well, DO NOT RINSE PASTA. Add drained pasta to sauce. Toss around gently to coat all rigatoni.

    7.Plate up, sprinkle parmesan cheese if adding more. Toss basil and parsley on top. Enjoy!