Rigatoni pasta that has been cooked with a recipe and sauce that is created from dried tomatoes and has a thick and velvety texture is served with it. The sauce is prepared to go with the rigatoni. This supper may be ready to eat in just fifteen minutes, making it not only a straightforward and speedy choice but also one that makes excellent use of one's time and resources. You can make a beautiful main course dish by using vibrant sun-dried tomatoes that have been cooked in a smooth tomato sauce and then finished with a sprinkling of salty pecorino cheese. This will produce a dinner that is both delicious and visually appealing. Due to the spicy and somewhat sweet characteristics that it has, sun-dried tomato paste is an excellent choice for a vegetarian supper or as an addition to grilled chicken. This is because of the attributes that it possesses. Additionally, it is an excellent option for use in the preparation of pizza as an ingredient. 
The process of putting them together does not need an appreciable lot of time at all. During the time that the rigatoni is cooking in the oven, we are going to prepare some of our silky tomato sauce. You have a few alternatives to choose from when it comes to producing a sauce to go with creamy pasta, which you can do in a few different ways. We are going to combine some tomato paste with some cream, some shredded pecorino cheese, and some of the boiling water that was used for the pasta, and then we are going to blend the resulting mixture. It is possible that the cooking water is responsible for both the glossy look and the thicker consistency of the sauce. Both of these characteristics may be ascribed to the sauce. The addition of the cooking water not only helps to thicken and emulsify the sauce but also lends the sauce a consistency that is comparable to that of cream. You are more than free to use Parmesan for the Pecorino in this recipe if you like the more robust taste of the Parmesan. The taste of the cheese, which has an irresistibly salty quality, goes very well with the velvety smoothness of the Pecorino. The addition of sun-dried tomatoes is a lovely finishing touch that helps to balance out the richness of the sauce. Sun-dried tomatoes can be found in most grocery stores. Tomatoes that have been dried in the sun are available at the majority of supermarkets. Along with the main course, it would be wonderful to have some crusty bread and a Caesar salad as side dishes to go with it. Recipes for creamy pasta meals, such as this one, work particularly well with short pasta forms like rigatoni or penne; a large leaf salad or Caesar salad makes for a great compliment to this evening. 
It is well worth your time to experiment with sun-dried tomatoes in olive oil, but you need to keep in mind to drain the oil off of them before mixing them into a sauce. If you do attempt using sun-dried tomatoes in olive oil, remember to drain the oil. Sun-dried tomatoes preserved in olive oil are available for purchase at most supermarkets and may be used in culinary experiments. Before using sun-dried tomatoes that do not contain oil, it is vital to rehydrate the tomatoes so that they do not get rough and rubbery as a result of being dehydrated. This will prevent the tomatoes from becoming difficult. Put the things in the bowl after first putting them in a bowl, then pouring boiling water over them, and allowing them to sit undisturbed for twenty minutes before draining the water. A dish that is both decadent and smooth may include spaghetti with a trace bit of bacon mixed into the sauce or chicken that has been barbecued on top of the dish. This meal may be prepared using heavy cream rather than half-and-half, and grated Parmesan cheese can be used in place of the pecorino cheese that is asked for in the recipe. Before the rigatoni is added, the water in which it is to be cooked should be severely salted, brought to a boil, and then given the salt. When the rigatoni reaches the stage of doneness known as "al dente," the dish may be deemed to have reached its conclusion. Take out and put to the side half a cup's worth of the liquid that is now being used in the cooking process. First things first, make sure everything is in excellent working condition by inspecting the following: In order to have the components prepared and ready for use, the garlic has to be grated, the basil needs to be chopped, and the sun-dried tomatoes need to be diced. In a very large pan, the temperature of the liquid should be lowered until it is just a few degrees from the boiling point. 
After that, add the oil and garlic and let them sweat for one minute, or until the garlic has developed its characteristic odor. After that, go to the next step. After that, go to the next stage. When the tomato paste has been included, the ingredients need to be stirred frequently while being cooked for a total of two minutes. When you are preparing your meal, be sure that you don't forget to include the spices. Mix the two ingredients and check to make sure there are no lumps remaining. The liquid should be heated to a boil once the pecorino has been integrated into it. Rigatoni that has been cooked and sun-dried tomatoes are two of the components that need to be blended before being combined with the other ingredients. If you mix it for one whole minute, the flavors will be properly blended into one another, bringing out the best of each. Along with some freshly chopped basil, add a tenth of a cup of the liquid that has been put aside for the cooking procedure to the meal that you are preparing. Continue to cook the sauce for the designated amount of extra time until it reaches the appropriate consistency and sheen. Modifying the recipe to suit the desired degree of saltiness in the finished product is a simple process. When necessary, you should add more water to the dish that is presently being prepared in the oven. This meal needs to be seasoned with freshly ground red pepper, along with ground black pepper, before being served. When you serve this meal, you should also include a salad on the side. Enjoying! 
Rigatoni Tomato Recipe
This rigatoni meal, which is covered in a delicious tomato sauce recipe, is the perfect dish to cook in advance and bring along with you since it is not complicated and only takes a short amount of time to create. You can take it camping, to a picnic, or a friend’s house for dinner. Due to the use of onion and basil, this straightforward dish for vegetarian spaghetti receives a stunning infusion of flavor that conjures up images of a fragrant herb garden. In addition, the sauce has a smooth consistency without being too thick, which makes it a perfect option for a dinner that can be enjoyed in the middle of the week even though it is served during the workday. You may blanch the tomatoes before you begin the cooking process, or you can leave the skins on the tomatoes if you don't mind having bits of skin in your sauce. Either way, you will need to remove the skins before you can use the tomatoes. Before you can utilize the tomatoes, the skins need to be removed first, regardless of the method you choose. The tomatoes do not need to go through the blanching process. You may alternatively boil the tomatoes while they are still in their skins, and then filter the sauce through a fine-mesh screen after it has been cooked. This is a different approach from the one that was discussed before. This is simply another option among many others. This recipe accounts for the possibility that an earlier baking step may be required if such a stage is required. Putting a large pot of water to a rolling boil and then slowly lowering the tomatoes into the water after it has reached that stage, will prevent the tomatoes from being cooked for an excessive amount of time. In the meanwhile, make an ice bath by placing ice and water in a big bowl and covering the whole thing. This will keep the ice from melting. After the tomato skins have been removed, the fruit should be swiftly chilled in a bath of ice water before it is used. This step is necessary before the fruit can be consumed. After allowing the peppers to cool to the point where they can be handled, the skin must be peeled off of them, and the peppers' hearts must be removed from inside them. 
After you have removed the internal organs, you may toss them in the trash along with the extra fat that you removed. After you have peeled and sliced the onion, proceed to reduce its size until it is about one-half of what it was before you began. To prepare garlic for consumption, the outer layer, known as the peel, must first be removed. It is essential to wash the basil and then store it in a container that prevents air from getting in. It is recommended that the butter be melted in a pot that has a capacity of 2 liters and that the melting process takes place over a medium heat setting. In addition to that, the pot needs to be frothing. Cook the onions for five minutes with the chopped side facing down, or until they begin to show signs of starting to brown. After two minutes, add several whole garlic cloves to the pan and continue to cook them until they are golden brown all the way through they are completely cooked through until they are completely cooked all the way through. Finally, bring the saucepan to a boil, add the tomato paste and water, and whisk to blend all of the ingredients before serving. After the basil stem has been incorporated into the meal, proceed to finish seasoning it with a trace amount of sugar, some black pepper, and a pinch of salt. After breaking up the tomatoes with a spoon and stirring the mixture often while cooking over low heat for an hour, remove the cover from the pot, and then return it to the oven. When you mix all of the ingredients, you need to watch out that the tomato slices don't break up into smaller pieces. After an hour has passed, you should modify the seasoning of the dish to your taste by adding sugar, salt, pepper, or crushed red pepper, depending on how spicy you like your food (salt, pepper, sugar, or crushed red pepper). When you are through using the basil, the stem has to be removed by snipping it off and then being thrown away. 
(It is nothing to be alarmed about if some of the leaves find their way into the sauce; this is an entirely typical occurrence, so don't worry about it.) It is necessary to return the sauce to the pot after first putting it in the food processor and then pulsing it until it achieves the appropriate consistency. After ensuring that all previous stages have been done successfully, go to this one (smooth and creamy). As soon as the heavy cream has been incorporated into the sauce, the components should be brought to a boil, and the temperature should be kept at a boil for the balance of the cooking time, or until the pasta has reached the desired doneness. Cook the pasta in accordance with the instructions stated in the pasta recipe, being sure to set aside a half cup of water that was used to cook the pasta. Cook the pasta in accordance with the instructions specified in the pasta recipe. Cook the pasta in a manner that is consistent with the instructions provided in the pasta recipe. The approach that is recommended for cooking the pasta is to do it in a large pot that is completely saturated with salted water up to its brim. After you have completed adding the final touches to the sauce, finish off the pasta dish by covering it with rigatoni and baking it in the oven. This will bring the meal to a successful conclusion. You are more than welcome to consume the pasta water that has been reserved just for you to drink. If you want to save the leftovers for another meal, mix the sauce with the portion of pasta that you want to eat, then store the remaining pasta and sauce in separate containers in the refrigerator. 
This will allow you to use the leftovers for another meal. You will be able to enjoy the leftovers at a later time as a result of this. Because of this, you will be able to eat the leftovers at a later time when it is more convenient for you to do so. After putting a little quantity of the paste into each of the individual servings, adjust the taste by stirring in more crushed red pepper and freshly ground pepper until the mixture achieves the desired degree of heat. Enjoying!