Homemade Creamy Tomato Garlic Pasta
That first bite of this Creamy Tomato Garlic Pasta is a total game-changer. Imagine thick, ridged rigatoni buried under a velvety, sunset-orange sauce that clings to every curve. It’s rich, slightly tangy from the sun-ripened tomatoes, and carries that unmistakable punch of toasted garlic that makes your kitchen smell like a high-end Italian bistro.
Ingredients
- 12 oz Rigatoni pasta
- 2 tbsp Olive oil
- 5 cloves Garlic minced
- 2 tbsp Tomato paste
- 1 can 15 oz Crushed tomatoes
- 1 cup Heavy cream
- ½ cup Freshly grated Parmesan cheese
- ½ tsp Red pepper flakes optional
- Salt and black pepper to taste
- ½ cup Fresh basil chopped
Instructions
- Boil a large pot of salted water and cook rigatoni until just shy of al dente.
- In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes; sauté for 1 minute.
- Stir in tomato paste and cook for 2 minutes until darkened.
- Add crushed tomatoes and simmer for 3 minutes.
- Lower heat and stir in heavy cream. Let it simmer gently for 2 minutes.
- Reserve ½ cup of pasta water, then drain the pasta.
- Add pasta, parmesan cheese, and a splash of pasta water to the skillet.
- Toss until the sauce is thick and glossy. Season with salt and pepper.
- Garnish with fresh basil and extra cheese.