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Creamy Rigatoni with San Marzano Tomato Sauce

An authentic Italian rigatoni recipe featuring a rich, velvety sauce made with premium San Marzano tomatoes and butter. This formerly secret restaurant recipe creates the perfect pasta dinner for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 596
Ingredients Method Nutrition

Ingredients
  

  • 1 pound rigatoni pasta
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 28 ounces San Marzano tomatoes blended until smooth
  • ¼ cup water
  • 6 tablespoons unsalted butter cut into pieces
  • 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Bring a large pot of generously salted water to a boil for the rigatoni. Hold off cooking the pasta until the sauce is nearly ready.
  2. Heat olive oil in a medium saucepan over medium-high heat until shimmering.
  3. Add the diced onion and a pinch of salt. Sauté until translucent and beginning to soften, about 5 minutes.
  4. Add minced garlic and cook until fragrant but not browned, approximately 1 minute.
  5. Sprinkle in red pepper flakes and stir to incorporate.
  6. Pour in the blended San Marzano tomatoes and ¼ cup of water. Stir well to combine.
  7. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Allow to simmer uncovered, stirring occasionally, for 45-60 minutes until slightly thickened.
  8. When the sauce has about 10 minutes left, cook the rigatoni in the boiling water according to package directions until al dente (usually 10-12 minutes).
  9. Reduce the sauce heat to low and stir in the butter pieces until completely melted and incorporated, creating a silky texture.
  10. Reserve 1 cup of pasta cooking water before draining the rigatoni.
  11. Add the drained pasta directly to the sauce, tossing gently to coat. If needed, add splashes of reserved pasta water to achieve desired consistency.
  12. Mix in the grated Parmigiano-Reggiano cheese until melted.
  13. Taste and adjust seasoning with salt and pepper as needed.
  14. Serve immediately, garnished with additional cheese and torn fresh basil leaves.

Nutrition

Calories: 596kcalCarbohydrates: 58gProtein: 18gFat: 33gSaturated Fat: 13gCholesterol: 48mgSodium: 1431mgFiber: 5gSugar: 4g
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