Creamy Tomato Rigatoni Pasta Recipe

Here's a rich and satisfying bowl of Creamy Tomato Rigatoni Pasta, perfect for a cozy night in. The combination of tender rigatoni, velvety tomato sauce, and a touch of cream makes this dish both indulgent and comforting.

I first discovered this recipe when I needed a quick but satisfying meal after a long day. With just a handful of pantry staples, I created a dish so delicious that it quickly became a household favorite. Now, it’s my go-to for busy weeknights when I want something homemade without spending hours in the kitchen.

Why You'll Love This Creamy Tomato Rigatoni Pasta

Get ready to fall in love with a pasta dish that’s both luxurious and easy to make.

One of the best things about this recipe is its simplicity. You only need a few basic ingredients, and the whole dish comes together in under 30 minutes. Perfect for those evenings when you want something comforting but don’t want to spend all night cooking.

It’s also budget-friendly. Most of the ingredients are pantry staples like canned tomatoes, pasta, and cream. Even if you need to buy a couple of extras, you can make a restaurant-quality meal for a fraction of the price.

This dish is versatile. You can add protein like chicken or shrimp, mix in spinach or mushrooms, or make it completely dairy-free by swapping the cream for coconut milk. It’s easy to adjust based on what you have on hand.

The flavor is incredible. The combination of tangy tomatoes, garlic, and cream creates a sauce that’s both rich and well-balanced. Every bite is packed with comforting flavors that will have you coming back for seconds.

Ingredients Notes

The beauty of this dish lies in its simple yet high-quality ingredients. Each one plays a key role in creating the perfect creamy tomato sauce.

Rigatoni is the ideal pasta for this dish. Its ridged surface holds onto the sauce, ensuring that every bite is coated in creamy goodness. If you don’t have rigatoni, you can substitute penne or ziti, but rigatoni truly works best.

Canned crushed tomatoes are the heart of the sauce. I always recommend using a high-quality brand because it makes a noticeable difference in flavor. If you only have whole peeled tomatoes, just crush them with your hands before adding them to the sauce.

Heavy cream gives the sauce its signature creamy texture. If you prefer a lighter option, you can use half-and-half or even full-fat coconut milk for a dairy-free alternative. Just keep in mind that the creamier the liquid, the richer the sauce will be.

Garlic and onion provide the aromatic foundation of the dish. Sautéing them in olive oil releases their natural sweetness, which balances the acidity of the tomatoes. Don’t skip this step—it adds so much depth of flavor.

Parmesan cheese is the final touch that brings everything together. A generous sprinkle of freshly grated Parmesan melts into the sauce, adding a subtle saltiness and umami depth. If you want to keep it vegetarian, make sure to use a Parmesan that’s free of animal rennet.

A large skillet or saucepan is all you need to make the sauce, and a big pot for boiling the pasta. Having a colander handy to drain the pasta will also make things easier.

How To Make This Creamy Tomato Rigatoni Pasta

Making this dish is surprisingly simple, and once you try it, you’ll want to keep it in your weekly meal rotation.

Start by bringing a large pot of salted water to a rolling boil. Cook the rigatoni according to the package instructions until it’s al dente. Reserve about a cup of pasta water before draining, as it will help loosen the sauce later if needed.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to let it burn.

Next, pour in the crushed tomatoes and season with salt, pepper, and a pinch of red pepper flakes for a bit of heat. Let the sauce simmer for about 10 minutes, stirring occasionally. This helps deepen the flavors and thicken the sauce slightly.

Reduce the heat to low and stir in the heavy cream. The sauce will turn a gorgeous pinkish-orange color as the cream blends in. Let it cook for another 2–3 minutes to meld all the flavors together. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Add the drained rigatoni directly into the skillet with the sauce. Toss everything together until the pasta is evenly coated. Sprinkle in the Parmesan cheese and stir again until it melts into the sauce. Taste and adjust the seasoning if needed.

In just 30 minutes, you’ll have a rich, creamy pasta dish that tastes like it came from an Italian restaurant. Serve immediately and enjoy!

Storage Options

This pasta is best enjoyed fresh, but leftovers can be stored for later.

To refrigerate, place any leftovers in an airtight container and store them for up to 3 days. The sauce may thicken as it sits, so when reheating, add a splash of milk or water to loosen it up.

If you’d like to freeze it, let the pasta cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove with a bit of extra liquid.

For reheating, warm the pasta over low heat on the stovetop, stirring occasionally. If using the microwave, heat in short 30-second bursts, stirring in between to ensure even heating.

Variations and Substitutions

This creamy tomato rigatoni pasta is incredibly flexible, making it easy to adapt to your preferences.

For a protein boost, try adding cooked chicken, shrimp, or even crumbled Italian sausage. Simply brown the meat before adding the tomatoes, and let it simmer together for extra flavor.

If you’re looking for a veggie-packed version, stir in spinach, mushrooms, or roasted bell peppers. The heat from the sauce will wilt fresh spinach instantly, making it an easy way to sneak in some greens.

Want to make it spicy? Increase the red pepper flakes or add a spoonful of Calabrian chili paste for a fiery kick. This works especially well if you love bold flavors.

For a dairy-free alternative, swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan. The coconut milk keeps it creamy while adding a subtle sweetness that complements the tomatoes beautifully.

Experimenting with different ingredients is part of the fun! No matter how you customize it, this creamy tomato rigatoni pasta will always be a winner.

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