From the Cook
From the Cook
From the Cook
1/4
Creamy Tomato Rigatoni
Instructions
1
|
Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2
|
In a skillet over medium heat, add olive oil, cherry tomatoes, and minced garlic.
3
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Cook until the tomatoes begin to blister and soften. Smash them gently with a spoon and continue cooking for a few more minutes.
4
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Stir in tomato paste and mix until well combined.
5
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Pour in heavy cream and bring to a simmer. Season with salt and black pepper.
6
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Add the cooked pasta, Parmesan cheese, and a splash of pasta water. Toss until everything is coated in the creamy sauce.
7
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Serve immediately with additional Parmesan on top, if desired.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that clings perfectly to the rigatoni.
- Tomato Blister Technique 🍅When sautéing cherry tomatoes, resist the urge to stir constantly; let them sit in the hot pan to develop a deep, caramelized flavor and beautiful char marks.
- Garlic Infusion Trick 🧄Slice garlic thinly and cook it in olive oil just until it becomes fragrant and lightly golden to prevent bitterness and maximize its sweet, mellow flavor.
- Cream Incorporation Technique 🥄Add heavy cream off the direct heat and stir gently to prevent separation, creating a smooth and luxurious sauce that coats the pasta evenly.
- Parmesan Finishing Touch 🧀Grate fresh Parmesan directly over the hot pasta and toss immediately to help the cheese melt slightly and create a more integrated, creamy texture.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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