Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat; sauté onion until softened. Add garlic and cook until fragrant.
- Stir in crushed tomatoes and simmer for 5 minutes.
- Mix in heavy cream, oregano, red pepper flakes (if using), salt, and pepper; simmer for another 5 minutes.
- Combine cooked rigatoni with the sauce and stir in grated Parmesan until melted.
- Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg