Sun-Dried Tomato Rigatoni

Hearty rigatoni pasta is coated in a rich, savory sauce featuring the intense flavor of sun-dried tomatoes, garlic, and a hint of cream. This satisfying dish offers a delightful balance of chewy pasta and bright, concentrated tomato notes.

Sun-Dried Tomato Rigatoni
  • Prep time: 9 minutes
  • Cook time: 19 minutes
  • Total time: 28 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup chicken broth or pasta water
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add chopped sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté until garlic is fragrant, about 1 minute.
  4. If using, pour in the white wine and let it simmer for 1-2 minutes, scraping up any bits from the bottom of the pan.
  5. Stir in the heavy cream and chicken broth (or reserved pasta water). Bring to a gentle simmer.
  6. Cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened.
  7. Stir in the grated Parmesan cheese and chopped basil.
  8. Add the drained rigatoni to the skillet with the sauce. Toss well to coat the pasta evenly.
  9. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  10. Season with salt and freshly ground black pepper to taste. Serve immediately.

Tips

  • Make sure to drain the oil from the sun-dried tomatoes well, but reserve some of the flavorful oil to use in place of some of the olive oil for extra depth.
  • Don't boil the sauce vigorously after adding the cream; a gentle simmer is best to prevent it from breaking.
  • The reserved pasta water is crucial for adjusting the sauce's consistency and helping it adhere to the pasta.

Frequently Asked Questions

Can I use sun-dried tomatoes packed in water instead of oil?

Yes, but they will have a less intense flavor. You may want to increase the quantity slightly or add a bit more garlic and tomato paste to compensate for the reduced flavor.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce seems too thick.

What other ingredients pair well with this dish?

This dish is delicious with added sautéed mushrooms, spinach, or grilled chicken. You could also add a pinch of dried rosemary or thyme along with the basil for an extra layer of flavor.