Creamy Tomato Rigatoni Pasta Recipe

Here's a rich and comforting bowl of Creamy Tomato Rigatoni Pasta that brings together the best of both worlds—tangy tomatoes and luscious creaminess. The velvety sauce clings to every bite of pasta, creating a dish that's pure comfort food.

this Recipe

I first made this recipe on a chilly evening when I was craving something hearty yet easy to prepare. With just a handful of pantry staples, it quickly became a weeknight favorite in our house. Now, whenever we need a satisfying meal that comes together in no time, this creamy tomato rigatoni is at the top of the list.

Why You'll Love This Creamy Tomato Rigatoni Pasta

Get ready to fall in love with a dish that's as simple as it is indulgent. This pasta recipe is perfect for anyone who craves a rich, creamy sauce balanced with the bright acidity of tomatoes.

One of the best things about this dish is how quick and easy it is to make. From start to finish, it takes just 30 minutes, making it ideal for busy weeknights when you need a delicious meal fast.

It's also budget-friendly without sacrificing flavor. With just a few everyday ingredients—pasta, canned tomatoes, cream, and parmesan—you can create a restaurant-quality dish without breaking the bank.

The flavor is perfectly balanced between creamy and tangy, thanks to a blend of tomatoes and heavy cream. The result? A silky sauce with just the right amount of richness and acidity to keep every bite interesting.

Not to mention, this dish is versatile. Whether you're adding protein like chicken or shrimp, throwing in some spinach for a pop of color, or making it vegetarian, there are endless ways to customize it.

Ingredients Notes

The magic of this dish lies in its simple yet bold ingredients, each playing a crucial role in the final flavor.

Rigatoni pasta is the star of the show, with its ridged shape helping to capture the creamy tomato sauce in every bite. If you don’t have rigatoni, penne or ziti will work just as well.

For the sauce, crushed tomatoes provide a deep, rich tomato flavor. I recommend using San Marzano tomatoes for their natural sweetness and low acidity, but any good-quality canned tomatoes will work.

A touch of heavy cream transforms the sauce into something luxuriously smooth and creamy. If you want a lighter option, half-and-half can be used, though the sauce won't be quite as rich.

Garlic and onion build the foundation of flavor. Sautéing them in olive oil brings out their natural sweetness and depth, making the sauce even more irresistible.

Finally, Parmesan cheese ties everything together, adding a salty, nutty finish. Be sure to use freshly grated parmesan instead of pre-shredded for the best melting and flavor.

If you have a large skillet and a pot for boiling pasta, you're all set for this easy recipe!

How To Make This Creamy Tomato Rigatoni Pasta

Making this pasta is straightforward, and it comes together in just a few simple steps.

Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook until just al dente, as it will continue cooking in the sauce later. Reserve about a cup of pasta water before draining, as this will help adjust the sauce consistency later.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the crushed tomatoes, stirring well to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to develop. Season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.

Lower the heat and stir in the heavy cream, letting it blend into the sauce for a beautifully silky texture. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Add the drained pasta directly into the skillet, tossing it in the sauce until every piece is well coated. Stir in freshly grated parmesan, letting it melt into the sauce for a final touch of richness.

Serve immediately, garnished with extra parmesan and fresh basil for a burst of freshness. The entire dish comes together in just 30 minutes, making it a go-to for weeknights.

Storage Options

If you have leftovers, this pasta stores beautifully for another meal.

To store, transfer the pasta to an airtight container and refrigerate for up to 3 days. The sauce will thicken as it sits, but a splash of water or cream while reheating will bring it back to life.

For freezing, store the pasta in a freezer-safe container for up to 2 months. Let it thaw in the refrigerator overnight before reheating.

To reheat, warm the pasta over low heat on the stove, adding a bit of water or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between to ensure even heating.

Variations and Substitutions

This recipe is fantastic as written, but there are plenty of ways to switch it up based on your taste and dietary needs.

For added protein, toss in some grilled chicken, shrimp, or Italian sausage. Simply cook your protein separately and stir it into the sauce before adding the pasta.

To make it vegetarian, swap out the parmesan for a vegetarian-friendly cheese or nutritional yeast. You can also add more veggies like spinach, mushrooms, or zucchini for extra nutrition.

If you want a spicier kick, increase the red pepper flakes or stir in a bit of Calabrian chili paste for an extra bold flavor.

For a lighter version, use half-and-half instead of heavy cream, or replace part of the cream with Greek yogurt for a protein boost.

And if you're avoiding gluten, simply swap in your favorite gluten-free pasta, making sure to slightly undercook it so it holds up well in the sauce.

No matter how you make it, this Creamy Tomato Rigatoni Pasta is guaranteed to become a favorite in your home. Give it a try tonight and enjoy a bowl of pure comfort!

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