Creamy Tomato Rigatoni + Blaufränkisch: An Unexpected Symphony Of Flavor | Chefs At Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no-name brand canned tomatoes

Fresh tomatoes can offer better flavor in season.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Boil water in a large pot.

Add butter to the boiling water and keep on medium heat.

Add chopped onions to the pot and stir until they become brown, about 3-5 minutes.

Tear apart whole peeled tomatoes and add them to the pot slowly to avoid splashing.

Let the mixture simmer for roughly 30 minutes until it thickens slightly.

Salt the water before adding rigatoni to ensure flavor.

Cook rigatoni until al dente, then drain.

Add heavy cream to the sauce and stir until combined.

Add salt, black pepper, and red pepper flakes to the sauce.

Add a quarter cup of pasta water to the sauce to adjust the consistency.

Combine the cooked rigatoni with the sauce and stir to coat.

Plate the dish and garnish with additional parsley and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens