Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Sara Quessenberry
Recipe by Real Simple September 2006

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Credit: Anna Williams

Recipe Summary test

prep:
15 mins
additional:
45 mins
total:
60 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan. Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.

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Nutrition Facts

803 calories; calories from fat 37%; fat 33g; saturated fat 14g; cholesterol 98mg; sodium 721mg; carbohydrates 104g; fiber 6g; sugars 13g; protein 25g.
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