Tomato Cream Rigatoni

You know how sometimes the simplest recipes are the tastiest?  This is FOR SURE the case with this tomato cream rigatoni.  It came together quickly and was FULL of delicious flavor and was great for summer since it was creamy but not heavy.

Here's what you'll need...

- 2 tablespoons olive oil

- 1 tablespoon butter

- 1 onion, chopped

- 2 garlic cloves, crushed

- 14 oz can whole (or chopped) tomatoes

- 1/2 cup water

- sugar, salt, pepper

- 1/2 cup heavy cream

- parmesan and basil

- 1 lb rigatoni

Here's what you'll do...

1) Cook the rigatoni according to the package directions, reserve a half cup or so of the pasta water, drain.

2) Melt together the oil and butter and then saute the onion until it's soft and clear

3) Add in the garlic and saute for an additional minute or so

4) Add in the can of tomatoes, then put 1/2 cup water into the tomato can, swirl it around and then pour that into the pot as well.  Season with salt, pepper and a pinch or so of sugar.  Let that simmer for about 5 minutes

5) Pour in the 1/2 cup cream and let simmer an additional 5 minutes

6) Use an immersion blender to blend everything up until smooth and creamy (my blender is under $13 and works great!  If your pot is large, tilt it to one side so that the sauce will be deep enough to really blend)

7) Put the rigatoni in the sauce and stir to coat.  You can pour a little pasta water in there to thin it out if you like, then top it with basil and parmesan and serve!  

I like it alone, but we've also grilled Italian sausages and served it as a side.  

IF you make this I'd love to hear what you think!