llamawearinghat: This looks delicious.
But if that’s the size of each serving, I’d probably be eating all 5 servings by myself while my family watched
Msniko: I thought the cloth was a hand and that it was a tiny bowl pasta
BushyEyes: [Recipe here originally](https://www.triedandtruerecipe.com/2018/07/17/vegetarian-pasta-recipe-rigatoni-in-creamy-tomato-sauce/)
This creamy tomato sauce is absolutely delicious but not overly decadent and the onion and basil add a great touch of aromatics for a simple vegetarian pasta recipe that’s the perfect weeknight dinner.
You can blanch the tomatoes first or you can just cook them with the skins on if you don’t mind flecks of skin in the sauce. Alternatively, you can cook them with the skins on and then send the sauce through a fine-mesh sieve after preparing. This recipe accounts for blanching prior to cooking.
#Grade
Serves: 4-5
Cost: $
Skill Level: Easy
Time to Make: 1 hour 35 minutes (1 hour inactive)
#Ingredients for Vegetarian Pasta Recipe: Rigatoni in Creamy Tomato Sauce
2 pounds ripe tomatoes (I used vine tomatoes but Roma would work too!) (Or 2 28-ounce can puréed tomatoes)
1 small yellow onion
10 cloves garlic
4 tablespoons butter
1 bunch of basil
Salt, pepper, crushed red pepper, and a pinch of sugar to taste
¼ cup heavy cream
16 ounces rigatoni
½ cup reserved pasta cooking water
#Method
Blanch the Tomatoes: Bring a large pot of water to a boil and carefully add the tomatoes. Meanwhile, add ice and water to a large bowl. Once the skins have split on the tomatoes, immediately transfer them to the ice bath. Once cool enough to handle, remove the skins and carefully cut out the cores. Drain off the water and discard the skins and cores.
Prepare the Remaining Ingredients: Peel and trim the onion and cut in half. Peel the garlic. Rinse the basil and set aside.
Cook the Creamy Tomato Sauce: In a 2 quart sauté pan, heat the butter until melted and frothy. Add the onion, cut side down, and cook for 5 minutes until beginning to brown. Next, add the whole garlic cloves and cook an additional 2 minutes until browned all over. Finally, add the tomatoes and any juices from the bowl. Season with salt, pepper, and a pinch of sugar and add the stalk of basil. Cover and cook for 1 hour, stirring occasionally and breaking the tomatoes up with a spoon. After 1 hour, taste and season to your preference (salt, pepper, sugar, or crushed red pepper). Remove the basil stalk and discard. (It’s okay if a few leaves fall into the sauce).
Transfer the sauce to a food processor and pulse until smooth and creamy and return back to the pot. Stir in the heavy cream and simmer over very low heat as you finish preparing the pasta.
Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ½ cup of the pasta cooking water.
Finish the Meal: Add the reserved pasta cooking water into the sauce and add the rigatoni and toss to coat. Note: if you’re planning on eating leftovers, toss only what pasta you intend to eat with the sauce and store leftover pasta and sauce separately in the fridge.
To Serve: Divide the pasta between bowls and sprinkle with a bit of fresh cracked pepper and more crushed red pepper if desired. Enjoy!
Frank-Stallone: For ants?
atomiccrouton: This is legit my go to comfort food except I do rigatoni buttera, which is this but with sausage and peas mixed in.
FrogB0y: What is this!! A rigatoni for ants??!!
hipsterstripes: I freaking love Rigatoni! I make a “skillet ziti” recipe from America’s Teat Kitchen and I always use Rigatoni and it’s always my favorite. This looks pretty similar and quite delicious also!
eileendougan: Looks wonderful but I would have to have a few more bowls of this, but its a start
DisastrousYard: This brought a tear to my eye…..looks amazing.
BiHaFa: This looks scrumptious!
pkooza: This looks amazing but unfortunately I can’t have dairy. Do you have any suggestions to substitute the heavy cream?
bowerbird-: Ahhhh yum is that chilli as a garnish?
Tripodi12: You can tell this wasn’t made by an Italian by the serving size
siobhansanti: This is essentially a different version of Chicken Riggies, looks like vodka riggies!
(For those of you VERY confused on what I’m talking about, google Utica Chicken Riggies. You will not regret it! I’m from that area so questions are welcome haha)