Nov 15

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Simple Rigatoni with Light Creamy Tomato Sauce


This recipe has been a favorite for many years. I got the recipe from a friends mom. She is a fabulous Italian cook. Makes the most amazing dishes but, this one I find is the most simple and most delicious.  The subtle small touch of cream gives the sauce a velvety texture that’s just delectable. Try this soon, I bet you will love the recipe so much, you will want to make it for company so they can enjoy too.


Simple Rigatoni with Light Creamy Tomato Sauce


  • 2 tbsp unsalted butter
  • 2 small shallots or 1 small onion, chopped into fine pieces.
  • 1 clove garlic, chopped
  • 1/2 cup dry white wine
  • 1 28 ounce can crushed or chopped tomatoes, no salt added if available, for chunkier sauce use chopped tomatoes.
  • 2 tsp brown sugar, optional.
  • 1/8 – 1/4 cup heavy cream that has been warmed up right before adding to sauce.  I used 1/8 cup.
  • 2 tbsp fresh basil leaves
  • 2 tbsp fresh Italian parsley leaves
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pound rigatoni
  • 1 – 2 tbsp cooking liquid
  • 1 -2 tbsp plus more for sprinkling on top grated parmesan cheese, you can leave this out if you want.



  1. In a medium to large non stick pan, melt butter, add shallots and cook until soft, about 3 to 4 minutes. Add garlic. Sauté until fragrant. About 1 minute longer. Try not to burn the garlic.
  2. Add wine to deglaze the pan. Love that sizzle sound and smell. Cook down wine for about 3 minutes.
  3. Add crushed tomatoes and sugar if using, salt and pepper. Bring to a boil, turn down heat to low and let simmer for about 15 minutes. The sauce should thicken a little.
  4. Add cream. Stir around. Let cook for about 5 minutes on low.
  5. Bring a large pot of water to boil, add in 1/4 tsp sea salt. Add rigatoni, stir to break up any noodles. Cook as per package directions. While boiling, take out 1 to 2 tablespoons of cooking liquid and add to sauce. Stir again and let cook on low. Add parmesan cheese, Stir in until melted and combined.
  6. Drain pasta well, DO NOT RINSE PASTA. Add drained pasta to sauce. Toss around gently to coat all rigatoni.
  7. Plate up, sprinkle parmesan cheese if adding more. Toss basil and parsley on top.



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