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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
4 cloves garlic, thinly sliced |
1 28-ounce can whole or diced tomatoes, undrained |
1/4 teaspoon red pepper flakes |
1 1/2 teaspoons dried oregano |
1 teaspoon kosher salt |
1 teaspoon sugar |
16 ounces rigatoni |
1 cup heavy cream |
3/4 cup (3 ounces) grated parmesan |
Directions:
1. 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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