Imagine a pasta dish that transforms an ordinary evening into a gourmet experience with just one bite. This Rigatoni with Creamy Brandy Tomato Sauce is not just a meal, it's a culinary journey that promises to tantalize your taste buds and transport you straight to the heart of Italy. With a luxurious blend of rich tomatoes, velvety cream, and a sophisticated brandy kick, this recipe will turn your home kitchen into a five-star restaurant in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup brandy
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the rigatoni pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until they become translucent and soft, about 4-5 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour in the crushed tomatoes and stir to combine with the onions and garlic. Simmer the sauce for 5-6 minutes, allowing the flavors to meld together.
- Carefully add the brandy to the tomato sauce, stirring to incorporate. Let the sauce simmer for an additional 2-3 minutes to allow the alcohol to cook off.
- Reduce heat to low and stir in the heavy cream, creating a rich and creamy tomato sauce. Season with salt and pepper to taste.
- Drain the cooked rigatoni, reserving about 1/4 cup of pasta water in case you need to adjust the sauce consistency.
- Add the drained pasta directly to the skillet with the creamy tomato sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Remove the skillet from heat and let the pasta rest for 1-2 minutes to absorb the sauce.
- Serve the rigatoni hot, garnished with fresh torn basil leaves. Optional: sprinkle with grated Parmesan cheese for extra flavor.
Tips
- Always salt your pasta water generously - it should taste like the sea to ensure well-seasoned pasta.
- Cook the pasta just until al dente to maintain the perfect texture and prevent mushiness.
- Reserve some pasta water before draining, as its starchy nature helps create a silkier sauce.
- When adding brandy, be careful of potential flame-ups and ensure you cook off the alcohol.
- Use fresh basil for garnishing to add a burst of fresh flavor and beautiful color.
- For a richer sauce, use San Marzano tomatoes if possible, known for their sweet flavor.
- Don't rush the onion and garlic sautéing process - developing those base flavors is key to a delicious sauce.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
