Creamy Tomato Rigatoni with Ricotta & Parsley
Rich, tangy, and ultra-satisfying 🍝☀️
🍅 Ingredients:
12 oz rigatoni pasta
1 tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1 can (15 oz) crushed tomatoes
1/2 cup heavy cream
Salt and pepper to taste
1/2 tsp dried oregano
1/4 cup grated Parmesan
1/2 cup ricotta cheese (for topping)
Fresh chopped parsley (for garnish)
👨🍳 Instructions:
Cook the pasta:
Boil rigatoni in salted water until al dente. Drain and reserve 1/2 cup pasta water.
Make the sauce:
In a large skillet, heat olive oil over medium.
Sauté garlic and red pepper flakes until fragrant (about 1 minute).
Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
Cream it up:
Lower the heat and stir in heavy cream. Simmer 2–3 minutes until smooth.
Add Parmesan and mix well. If needed, loosen the sauce with reserved pasta water.
Combine:
Toss cooked rigatoni into the sauce, coating each piece thoroughly.
Plate & garnish:
Serve in a shallow bowl.
Top each serving with a generous dollop of ricotta and a sprinkle of chopped parsley.
This dish is perfect for a breezy lunch outdoors or a cozy night in. Want a version with sausage or spinach added?