1-Ready to dive into making this creamy tomato rigatoni? Start by boiling a large pot of salted water, which helps the pasta absorb flavors from the get-go. Add 500 grams of dry rigatoni pasta and cook it to al dente as per the package, usually around 10-12 minutes, then drain while reserving 1 cup of pasta water for later.

2-Building the Sauce Base: In a large skillet, melt 2 tablespoons of salted butter over medium heat. Toss in ½ small onion, finely diced, and cook until it’s soft and starting to brown, which takes about 5 minutes. This step builds a solid foundation for the sauce, drawing out sweet notes from the onion.

3-Building the Sauce Base: Stir in 1 tablespoon of finely minced fresh garlic along with 1 teaspoon salt, ½ teaspoon Italian seasoning, ⅛ to ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon black pepper. Let it cook for just one minute to release aromas without burning the garlic, keeping the flavors fresh and bold.

4-Thickening and Combining: Add 1 tablespoon of all-purpose flour and stir until it’s fully mixed in, creating a roux that thickens the sauce nicely. Pour in 1½ cups of heavy cream and 1½ cups of tomato pasta sauce, stirring everything together for a smooth blend. Simmer over medium heat until the sauce thickens slightly, about 5 minutes, for that perfect creamy texture.

5-Thickening and Combining: Once the pasta is ready, mix it into the sauce and add the reserved pasta water bit by bit until the sauce clings just right to the rigatoni. Finish by sprinkling 3 tablespoons of freshly grated Parmesan cheese over the top. If you’re looking for similar pasta ideas, try our creamy ham and pea pasta for a tasty variation.