Easy Tomato Cream Rigatoni #dinner #pasta

The exact opposite thing I need to consider following an entire day of preparing and shooting is supper. Enter this Mind boggling tomato cream rigatoni pasta recipe. I would prefer even not to disclose to you how regularly I've made this simple pasta recipe in the course of the most recent month however once you've attempted it, you'll thoroughly comprehend.

It's one of those recipes I just put together one night with a lot of store-pantry fixings. Yet, isn't that how fabulous recipes start more often than not? It's become my go-to for occupied evenings/languid evenings/evenings I simply need to eat a bowl loaded with pasta on the love seat. The sauce takes as long to cook as the rigatoni pasta does so we're talking 20 minutes tops. This is the means by which to make rigatoni pasta right. Furthermore, you won't be disillusioned, ensured.

On the off chance that you need to include a protein, cooked chicken, shrimp (prawns) or bacon would all be fabulous. You can also include withered spinach or kale or sauteed mushrooms to include more vegetables.

Also try our recipe One Pot Cheesy Sausage Penne

Need simple supper motivation for today around evening time? This simple yet absolutely heavenly tomato-cream rigatoni recipe is weeknight supper flawlessness.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion finely chopped
• 2 garlic cloves crushed
• 1 x 400g 14oz can chopped tomatoes
• ½ cup water
• pinch of sugar optional
• ½ cup whipping/heavy cream
• salt & pepper to taste
• 500 g 1lb rigatoni, cooked (reserve 1 cup of cooking water)
• Parmesan and basil to serve

Instructions

1. Melt together the olive oil and butter and saute the onions until soft and translucent.
2. Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
3. Pour ½ cup water into the tomato can and pour into the pot.
4. Season with sugar, salt and pepper then allow to simmer for 5 minutes.
5. Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
6. Add the cooked rigatoni to the pasta and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
7. Serve topped with grated Parmesan and fresh basil leaves.

Read more our recipe : OVEN BAKED CHICKEN BREASTS

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