The addition of cream and butter heightens this simple tomato sauce without making it heavy. It's special but not extravagant, a wonderful choice for any night of the week.
1/4 cup unsalted butter
1 cup yellow onion, chopped
1 (28-ounce) can whole, peeled plum tomatoes, crushed by hand and juices reserved
12 ounces uncooked rigatoni pasta
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 ounce Parmesan cheese, grated
1 tablespoon fresh flat-leaf parsley, chopped, for garnishing
Gather the ingredients.
Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes.
Add tomatoes and their juices; bring to a boil over medium.
Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
Meanwhile, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta and toss to coat.
Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.
Divide pasta evenly among four bowls; sprinkle with Parmesan and garnish with parsley.
