Weeknight Dinner Gone Gourmet

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Heat the oil and butter in a large pot over medium heat until the butter melts.
2. Add the onion and sauté, stirring often, for about 3-5 minutes until softened.
3. Add the garlic and cook about 30 seconds until fragrant.
4. Stir in the tomato paste, salt, thyme and pepper.
5. Slowly pour in the wine or broth, scraping up the browned bits from the bottom, and cook until the liquid is reduced by about half.
6. Add the whole tomatoes, breaking them up with a spatula as they cook.
7. Slowly drizzle in the cream, stirring until well combined.
8. Puree the sauce until smooth with an immersion blender, or in a blender in batches, returning it to the pot.
9. Lower the heat and simmer the sauce for 15 minutes, stirring occasionally, starting to cook the pasta about 15 minutes in.
10. Cook the rigatoni in well-salted water according to package directions, reserving 1 cup of pasta water before draining.
11. Add the drained pasta, cheese and basil with ¼ cup of the reserved pasta water. Stir and cook over low heat until the cheese melts and the sauce thickens and coats the noodles, adding more pasta water a splash at a time if needed.
12. Serve immediately, topped with extra grated parmesan and torn basil if desired.

Summarized from Sugar Spun Run's video. Watch it for the details.

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