Best 4 Tomato Cream Sauce With Rigatoni Recipes
Indulge in a culinary journey with our collection of tomato cream sauce recipes, featuring the delectable Rigatoni al Forno. Embark on a taste sensation as you explore variations of this classic dish, each offering a unique twist. From the simplicity of Creamy Tomato Rigatoni to the hearty indulgence of Sausage and Spinach Rigatoni, our recipes cater to diverse palates and cooking preferences. Whether you seek a quick and easy weeknight meal or an extraordinary dish for a special occasion, our tomato cream sauce creations will tantalize your taste buds and leave you craving for more.
Here are our top 4 tried and tested recipes!
PASTA WITH TOMATO CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
ONE-PAN ROTINI WITH TOMATO CREAM SAUCE
I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).
Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
TOMATO CREAM SAUCE WITH RIGATONI
I've tried several tomato cream sauce recipes. Some with sausage, some with chicken and some with shrimp. All very good but this one is my favorite. A very large recipe. Easily enough sauce for 3 pounds pasta. If you are not feeding an army go ahead and make full sauce recipe anyway and freeze the leftover sauce. It thaws and reheats very nicely. I typically buy the large can of San Marzano tomatoes at Costco. It's so much cheaper. I really think there is a difference in taste with the San Marzano. Just be sure to buy tomatoes that are packed in puree. Makes the sauce even richer. Adjust the seasonings as you like. I seem to make spicier every time I make by adding more garlic, and red pepper. So good!
Provided by HotMitts
Categories For Large Groups
Time 2h
Yield 3 big pasta bowls, 20 serving(s)
Number Of Ingredients 15
Steps:
- In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
- While bacon and onion are cooking crush tomatoes by hand in large bowl.
- Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
- Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
- Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
- Then lower heat to med; simmer 1 hour uncovered.
- Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
- Keep heat on low until ready to serve.
- Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
- Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- To make the sauce creamier, use heavy cream or half-and-half instead of milk.
- If you don't have an immersion blender, you can puree the sauce in a regular blender or food processor.
- Add a pinch of red pepper flakes to the sauce for a little bit of heat.
- Serve the sauce over your favorite pasta, such as rigatoni, penne, or spaghetti.
Conclusion:
This tomato cream sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for a quick and easy weeknight meal or for a special occasion dinner. With its rich, creamy flavor and beautiful color, this sauce is sure to be a hit with everyone who tries it.
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