Description
A rich and creamy rigatoni dish in a flavorful brandy tomato sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- ¼ cup olive oil
- 2 shallots, finely minced
- 8 cloves garlic, finely minced
- Kosher salt to taste
- ½ cup tomato paste
- ¼ cup brandy (or apple cider vinegar mixed with broth)
- 1 lb rigatoni
- 1 cup heavy cream
- 2 large sprigs fresh oregano
- 20 cracks of fresh black pepper
- 1 cup freshly grated parmesan cheese, plus more for topping
Instructions
- Bring a large pot of heavily salted water to a boil.
- In a Dutch oven over medium heat, add olive oil.
- Add minced shallots and garlic; cook for 4-5 minutes until caramelized and tender.
- Stir in tomato paste and cook for another minute.
- Pour in brandy and let it simmer for 1-2 minutes.
- Add rigatoni to boiling water; cook according to package instructions but stop one minute early.
- Stir cream into the tomato mixture; add oregano and black pepper. Simmer on low for about 8 minutes until slightly thickened.
- Scoop out ½ cup pasta water, then drain rigatoni and add to sauce along with reserved water.
- Stir well and gradually add parmesan cheese, stirring until melted and sauce coats pasta.
- Remove oregano sprigs and serve warm, topped with extra parmesan and black pepper.
Notes
For vegetarian options, substitute the brandy with vegetable broth and apple cider vinegar. You can also add cooked chicken or sautéed mushrooms for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: rigatoni, tomato sauce, creamy sauce, weeknight dinner, Italian pasta