Name: Creamy Tomato Rigatoni Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz rigatoni pasta; 2 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup heavy cream; 1/2 tsp red pepper flakes (optional); 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; 1 tbsp butter

There's something undeniably comforting about a bowl of Creamy Tomato Rigatoni Pasta. The rich, velvety sauce clings to each piece of pasta, coating it in a luscious blend of tomatoes, cream, and Parmesan cheese. With every bite, you get a perfect balance of tangy, savory, and creamy flavors that make this dish an instant favorite.

I first discovered this recipe when I was looking for a quick yet indulgent dinner option. It’s now my go-to on busy weeknights when I crave something satisfying but don’t want to spend hours in the kitchen. Not only is it easy to make, but it's also budget-friendly and packed with flavor.

Why You'll Love This Creamy Tomato Rigatoni Pasta

Get ready to add this dish to your regular meal rotation! Creamy Tomato Rigatoni Pasta is a must-try for so many reasons.

First, it’s incredibly quick and easy to prepare. From start to finish, this dish comes together in about 30 minutes, making it perfect for busy weeknights.

It’s also budget-friendly. Using pantry staples like canned tomatoes, pasta, and basic spices means you can whip up a restaurant-quality meal without breaking the bank.

The texture and flavor are out of this world. The creamy tomato sauce is rich and smooth, with just the right amount of garlic and herbs to keep things interesting. Every bite is pure comfort food bliss.

Lastly, this recipe is super versatile. You can easily swap out ingredients, add protein, or sneak in some extra veggies to suit your taste preferences.

Ingredients Notes

The beauty of this dish lies in its simple yet flavorful ingredients. Here’s what you’ll need:

Rigatoni pasta is the perfect choice for this recipe. Its ridged surface helps capture the creamy sauce, ensuring every bite is packed with flavor. You can substitute with penne or ziti if needed, but rigatoni works best.

Canned crushed tomatoes form the base of the sauce. They provide a deep, rich tomato flavor that balances beautifully with the cream. I recommend using high-quality canned tomatoes for the best results.

Heavy cream gives the sauce its signature lusciousness. If you want a lighter option, you can substitute half-and-half, but keep in mind that the sauce won’t be as thick and creamy.

Garlic and onions add depth and aroma to the dish. Sautéing them first helps develop a rich, savory base for the sauce.

Parmesan cheese is the finishing touch that brings everything together. Freshly grated Parmesan melts beautifully into the sauce, adding a nutty, salty kick that takes the flavor up a notch.

A large skillet and a pot for boiling pasta are the only special equipment you need. Having a fine grater for the Parmesan also helps!

How To Make This Creamy Tomato Rigatoni Pasta

Making this dish is as easy as it gets. Just follow these simple steps for a foolproof pasta night.

Start by cooking the rigatoni pasta in a large pot of salted boiling water. Cook it just until al dente, as it will continue cooking slightly when mixed with the sauce. Reserve about ½ cup of pasta water before draining.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Next, pour in the crushed tomatoes and season with salt, pepper, and Italian seasoning. Let it simmer for about 5-7 minutes to develop a rich, deep flavor. Stir occasionally to prevent burning.

Lower the heat and slowly add in the heavy cream, stirring continuously to create a smooth, creamy consistency. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Toss in the cooked rigatoni and mix well, ensuring every piece of pasta is coated in the luscious sauce. Finish by stirring in grated Parmesan cheese, allowing it to melt into the sauce.

Serve immediately, garnished with fresh basil and extra Parmesan for an extra burst of flavor!

Storage Options

If you have leftovers (which is rare because it’s so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days.

For freezing, allow the pasta to cool completely before transferring it to a freezer-safe container. It will stay fresh for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop with a splash of cream or milk to bring back its creamy consistency.

Reheating is easy—just warm it in a saucepan over medium-low heat, adding a bit of water or cream to loosen the sauce as needed. Avoid microwaving on high heat, as this can cause the sauce to separate.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun variations to try:

Make it spicy by adding a pinch of red pepper flakes or a splash of hot sauce for some extra heat.
Add protein like cooked chicken, shrimp, or even crumbled Italian sausage to make it a heartier meal.
Boost the veggies by tossing in spinach, mushrooms, or roasted bell peppers for added nutrition and flavor.
Swap the pasta with whole wheat or gluten-free alternatives for a healthier twist.
Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan for a plant-based version.

No matter how you customize it, this Creamy Tomato Rigatoni Pasta is sure to be a hit. Give it a try and enjoy a comforting, restaurant-quality meal right at home!