Pasta in Tomato Cream Sauce


Recipe Intro From ms_new_foodie

This Pasta in Tomato Cream Sauce inspired by Diane Morrisey's recipe puts a new twist on a classic by swapping vodka and heavy cream for white rum and oat milk. The Tuttorosso Hand Crushed Tomatoes give the sauce all the tomato depth it needs thanks to their great flavor no matter what season. Click HERE to find Tuttorosso Tomatoes at a store near you.

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  • Recipe Card
Prep time 25mins
Cook time 10mins
Serves or Makes: 4-5

Recipe Card


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves of garlic, minced
  • 1 28-ounce can Tuttorosso Hand Crushed Tomatoes
  • 1 cup oat milk
  • 1/2 teaspoon crushed red pepper
  • 1 pound dry rigatoni
  • 1 cup parmesan cheese, freshly grated
  • 3/4 cup white rum


  • Step 1

    Heat oil in heavy large pan over medium heat. Add onion and garlic and cook until soft and starting to pick up a bit of color.

  • Step 2

    Add rum and scrape up any bits from the bottom of the pan. Boil until the liquid is reduced by half. Add Tuttorosso Hand Crushed Tomatoes and season with salt and pepper. Add oat milk and simmer uncovered until sauce reduces slightly, about 6-7 minutes.

  • Step 3

    Meanwhile, bring a large pot of boiling salted water to a boil and cook rigatoni to al dente. When done, drain and reserve 1 cup of the cooking water.

  • Step 4

    Add the pasta to the sauce and let cook together for a minute. Stir in 1/2 cup of parmesan and pasta cooking water depending on how loose you want the sauce. Serve with additional cheeses and crushed red pepper.