This Creamy Rigatoni with Roasted Tomatoes and Garlic is a cozy, comforting dish that brings out rich flavors in the simplest ingredients. Perfect for a quiet night in or a quick dinner with friends, the roasted tomatoes add a burst of sweetness that pairs beautifully with a creamy garlic sauce.
Ingredients
- 12 oz rigatoni pasta
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
Instructions
- Roast the Tomatoes:
Preheat the oven to 400°F (200°C). Place cherry tomato halves on a baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Roast for 15–20 minutes until tomatoes are soft and slightly caramelized. - Cook the Rigatoni:
In a large pot, cook rigatoni according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water. - Make the Creamy Garlic Sauce:
In a large skillet over medium heat, add 1 tbsp olive oil and butter. Sauté minced garlic until fragrant, about 1 minute. Add heavy cream, stirring to combine, and cook for 2–3 minutes until it starts to thicken slightly. - Combine the Ingredients:
Add roasted tomatoes and grated Parmesan cheese to the skillet. Stir until cheese melts and sauce thickens. Season with salt and pepper. Add the cooked rigatoni, tossing to coat. Use reserved pasta water to adjust sauce consistency if needed. - Serve:
Garnish with fresh basil or parsley. Serve warm with extra Parmesan on top if desired.
Enjoy this creamy, comforting dish full of rich, roasted flavor!
