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Salmon Rigatoni in a Creamy Tomato Sauce

Savory Salmon Rigatoni in Creamy Tomato Sauce Bliss

This Salmon Rigatoni in a Creamy Tomato Sauce is a perfect weeknight meal packed with high-protein goodness and creamy comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 g Rigatoni The perfect pasta shape to hold onto that creamy sauce.
For the Salmon
  • 3 fillets Salmon Approx. 400 g; can use skin-on or skinless, fully defrosted if frozen.
For the Sauce
  • 2 tbsp Olive oil Adds depth of flavor.
  • ¼ tsp Salt Essential for enhancing flavor.
  • ¼ tsp Ground black pepper A little kick of spice.
  • 1 medium Onion Finely diced.
  • 2 cloves Garlic Minced.
  • 500 g Passata The tomato foundation of your sauce.
  • 1 tbsp Tomato purée Intensifies the tomato flavor.
  • ½ tsp Dried thyme Adds earthy herbal notes.
  • 1 tsp Sugar Balances acidity in the sauce.
  • 3 tbsp Double cream For rich, creamy texture.
For Garnishing
  • Grated parmesan cheese Adds a nutty flavor.
  • Freshly ground black pepper For finishing touch.
  • Fresh basil leaves Adds freshness and color.

Equipment

  • Large Pot
  • Large Skillet
  • measuring spoons
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain, reserving some pasta water.
  2. In a large skillet, heat olive oil over medium heat. Season salmon with salt and pepper, place skin-side down, and cook for about 4-5 minutes per side until golden brown. Remove, let cool, and flake.
  3. In the same skillet, add diced onion and minced garlic. Sauté over medium heat for 3-4 minutes until soft and translucent.
  4. Pour in passata and tomato purée, add dried thyme and sugar. Stir and let simmer for 5 minutes to thicken.
  5. Reduce heat to low, add double cream and mix until smooth. Fold in flaked salmon and heat through for 2-3 minutes.
  6. Add drained rigatoni to the skillet, toss to coat with the sauce. Use reserved pasta water if the sauce is too thick.
  7. Plate the dish, sprinkle with parmesan, black pepper, and garnish with basil. Serve and enjoy!

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For enhanced flavor, consider adding a splash of white wine when sautéing the onions and garlic. Store leftovers in an airtight container for up to 2 days.

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