Need easy dinner inspiration for tonight? This easy but totally delicious tomato-cream rigatoni recipe is weeknight dinner perfection.
Things have been a little quiet around these parts lately but that’s only because behind the scenes, it feels like my life was turned upside down there for a minute. You see, we finally did what we’ve wanted to do since moving into this house two years ago. We renovated. Now call me naive (or stupid) but I honestly didn’t think this was going to be a huge undertaking. I mean, we weren’t even tearing down walls or building new ones. This was a simple cosmetic renovation to spruce up the kitchen and bathrooms and do some work on the patio and braai (barbecue) area outside. I mean, how hard can that be? Well, it turns out that all of that takes around 3 weeks and you won’t have access to your kitchen or bathrooms for most of it.
Anyway, we made it through and you guys, I couldn’t be happier. I’m waiting for a few more bits and pieces for the kitchen and then I’ll do a blog post with before and after pictures. YAY!
Three weeks of not having a kitchen has left me with an insane amount of work to catch up on and that last thing I want to be thinking about after a full day of cooking and shooting is dinner. Enter this INCREDIBLE tomato-cream rigatoni recipe. I don’t even want to tell you how often I’ve made this recipe over the last month but once you’ve tried it, you’ll totally understand. It’s one of those recipes I just threw together one night with a bunch of store-cupboard ingredients. But isn’t that how fantastic recipes start most of the time? It’s become my go-to for busy nights/lazy nights/nights I just need to eat a bowl full of pasta on the couch and I couldn’t be happier. The sauce takes as long to cook as the pasta does so we’re talking 20 minutes tops and you’ve got smooth, rich, delicious tomato-cream rigatoni, done.
- 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
Melt together the olive oil and butter and saute the onions until soft and translucent.
Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
Pour ½ cup water into the tomato can and pour into the pot.
Season with sugar, salt and pepper then allow to simmer for 5 minutes.
Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
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.
Serve topped with grated Parmesan and fresh basil leaves.