Creamy Tomato Rigatoni "Pasta Only"

 

This basic tomato sauce is enriched with a small quantity of heavy cream, creating a luxurious richness that adheres to the pasta without being too thick. Hand crushing canned tomatoes yields a unique blend of tomato pulp, chunks, and puree.

 

Ingredients

 

1/4 cup unsalted butter

1 cup chopped yellow onion

1 (28-ounce) can whole peeled plum tomatoes, tomatoes crushed by hand, and juices reserved

12 ounces uncooked rigatoni pasta

1/2 cup heavy cream

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1/2 ounce Parmesan cheese, grated

Chopped fresh flat-leaf parsley, for garnish

 

In a large Dutch oven over medium heat, melt the butter. Cook, turning periodically until the onion is soft and golden brown, approximately 5 minutes. Heat the tomatoes and their juices to a boil over medium heat. Reduce heat to medium-low and simmer, stirring periodically, for 30 minutes, or until ingredients combine and sauce thickens.

Next, boil the pasta in salted water until al dente, as according to package recommendations. Retaining 1/2 cup of the pasta boiling liquid, drain the noodles.

 

Combine tomato sauce, cream, salt, black pepper, and crushed red pepper in a mixing bowl. Fold in the cooked pasta to distribute. 1/4 cup at a time, adding saved pasta cooking liquid until desired consistency is obtained.

Distribute the spaghetti into four dishes; top with Parmesan and sprinkle with parsley.