Easy Creamy San Marzano Tomato Rigatoni
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
The key ingredients here are Tuttorosso Hand Crushed San Marzano Tomatoes and Tomato Paste with Roasted Garlic. They make this simple (almost) one-pan pasta rich, flavorful, and comforting, with vibrant color, fresh vine-ripened taste, and velvety texture to take it to the next level. Perfect for a weeknight dinner my whole family loves! @bubbyandbean
Ingredients
- 12 oz rigatoni
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 small onion, finely chopped
1 can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz
1 can Tuttorosso Tomato Paste with Roasted Garlic 6 oz
- ½ cup heavy cream
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ cup grated Parmesan
- Fresh Italian parsley for garnish
Instructions
Step one
Cook rigatoni according to package directions. (Drain and set aside.)
Step two
In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant and softened.
Step three
Stir in Tuttorosso Hand Crushed San Marzano Tomatoes and Tomato Paste with Roasted Garlic. Simmer 5–7 minutes until the sauce thickens slightly.
Step four
Reduce heat, stir in heavy cream, salt, and pepper. Let simmer 2–3 minutes until velvety.
Step five
Transfer sauce to rigatoni pot, add cooked rigatoni, and toss until fully coated.
Step six
Top with Parmesan and fresh parsley. Serve warm with crusty bread.
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