Creamy Tomato Rigatoni Pasta Recipe

There's nothing quite like a bowl of creamy tomato rigatoni pasta to satisfy your comfort food cravings. The rich, velvety sauce clings to every bite of perfectly cooked rigatoni, delivering a burst of tangy tomato flavor balanced with a luscious creaminess.

this Recipe

I first discovered this dish on a chilly evening when I needed something quick yet indulgent. With just a few pantry staples, I whipped up a meal so delicious that it instantly became a regular in my dinner rotation. Whether you're cooking for yourself or feeding a family, this pasta is sure to please.

Why You'll Love This Creamy Tomato Rigatoni

Get ready to add a new staple to your weeknight menu! This creamy tomato rigatoni is everything you want in a pasta dish—rich, satisfying, and incredibly easy to make.

First off, it's quick and effortless. You can have this dish on the table in just 30 minutes, making it perfect for busy evenings when time is tight.

It’s also budget-friendly. With simple ingredients like canned tomatoes, heavy cream, and pasta, you can create a restaurant-quality meal without breaking the bank.

The flavor is out of this world. The combination of tangy tomatoes, aromatic garlic, and a touch of cream creates a perfect balance of richness and acidity.

Lastly, this recipe is super versatile. Add grilled chicken, shrimp, or your favorite vegetables to customize it to your taste. It’s a dish that adapts beautifully to whatever you have on hand.

Ingredients Notes

The magic of this creamy tomato rigatoni lies in its simple yet perfectly balanced ingredients. Each element plays a key role in creating the dish’s signature flavor and texture.

Rigatoni pasta is the ideal choice for this recipe. Its ridged surface holds onto the creamy sauce, ensuring every bite is packed with flavor. If you don’t have rigatoni, penne or fusilli make great alternatives.

The tomatoes are the backbone of the sauce. I recommend using canned San Marzano tomatoes for their naturally sweet and rich flavor. If you can’t find them, any high-quality canned tomatoes will work.

Heavy cream is what gives the sauce its luxurious, silky texture. You can substitute with half-and-half for a lighter version, though the result will be slightly less rich.

For depth of flavor, garlic and onions are a must. Sautéing them in olive oil before adding the tomatoes helps build a robust, aromatic base.

A sprinkle of Parmesan cheese at the end ties everything together with a touch of umami and saltiness. If you prefer, you can also use Pecorino Romano for a sharper bite.

How To Make This Creamy Tomato Rigatoni

Making this pasta is simpler than you might think. Follow these steps for a foolproof, mouthwatering meal.

Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni and cook until al dente. Reserve about a cup of pasta water before draining.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.

Next, pour in the canned tomatoes, breaking them up with a spoon. Let them simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Reduce the heat and slowly stir in the heavy cream. Watch as the sauce transforms into a velvety, luscious consistency. Season with salt, pepper, and a pinch of red pepper flakes for a bit of heat.

Toss in the drained rigatoni, stirring to coat each piece in the creamy tomato sauce. If the sauce seems too thick, add a splash of reserved pasta water until you reach your desired consistency.

Finish with a generous sprinkle of freshly grated Parmesan cheese and a handful of chopped basil for a fresh, fragrant touch. Serve immediately and enjoy every creamy, tomato-packed bite!

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day!

To reheat, simply warm the pasta in a skillet over low heat, adding a splash of cream or reserved pasta water to bring back its creamy consistency. Avoid microwaving on high, as it can cause the sauce to separate.

For longer storage, you can freeze the sauce separately for up to 3 months. When ready to use, thaw in the fridge overnight and reheat gently on the stove before tossing with freshly cooked pasta.

Variations and Substitutions

This creamy tomato rigatoni is incredibly adaptable! Here are some fun ways to switch it up:

For a protein boost, add grilled chicken, shrimp, or Italian sausage. Simply cook your protein of choice separately and stir it into the sauce before combining with the pasta.

If you want to make it vegetarian-friendly, toss in sautéed mushrooms, spinach, or roasted red peppers. These additions add depth and extra nutrients to the dish.

To lighten things up, substitute Greek yogurt or coconut milk for the heavy cream. The result will be slightly tangier or subtly tropical, but still deliciously creamy.

Love spice? Add a pinch of crushed red pepper flakes or a drizzle of chili oil to give the sauce a bit of heat.

No rigatoni? No problem! Use penne, ziti, or even spaghetti to make the most of what you have in your pantry.

Experiment with these variations to make this dish your own. No matter how you tweak it, this creamy tomato rigatoni is bound to become a favorite!

Print