This tomato cream rigatoni pasta recipe comes together quickly and uses everyday ingredients. Rich, creamy, and so easy to make, this pasta is a weeknight dinner perfection.
Tomato Cream Rigatoni Pasta
|Prep Time||10 mins|
|Cooking Time||30 mins|
|Total Time||45 mins|
WHAT YOU'LL NEED:
|Lori Ziti (Rigatoni-like) Pasta||250||g|
|Mazza Tomato Sauce with Basil||1||can|
|Gran Cucina Cooking Cream||1/4||cup|
|Basil leaves, chiffonade||5||pcs|
|Grated Parmesan Cheese||2||tbsp|
|Mazza Organic Extra Virgin Olive Oil||2||tbsp|
To taste: Salt and pepper
|For garnish: Grated Parmesan Cheese||1||tbsp|
Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
Meanwhile (once the pasta starts to cook), over medium-high heat, pour in olive oil to a skillet. Add bacon and cook until slightly rendered.
Add in the onions and garlic. Stir until its nice and soft.
Add in the tomato sauce. Season with salt and pepper.
Add in the cooking cream. Stir until it's nice and smooth. Let the sauce cook for 5 minutes or until it's thickened to your liking (turn down the heat if needed).
Drain the rigatoni pasta and toss with the pasta sauce.
- Serve immediately with plenty of parmesan cheese and fresh basil leaves over top.