A warm, comforting bowl of Creamy Tomato Rigatoni Pasta is everything I crave when I want something satisfying, simple, and full of flavor. This dish combines the rich tang of tomatoes with a smooth, luscious cream sauce, coating every tube of rigatoni perfectly. It’s the kind of pasta that feels indulgent but is surprisingly easy to pull together.
Why You’ll Love This Recipe
I love how this pasta brings together pantry staples to create something that tastes like it came from a cozy trattoria. The creaminess balances the acidity of the tomatoes, and the rigatoni shape is ideal for holding onto every bit of that velvety sauce. It’s a great weeknight dinner but elegant enough to serve to guests. Best of all, it comes together quickly and leaves everyone satisfied.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz rigatoni pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese (plus more for serving)
Fresh basil leaves, for garnish
Directions
I start by bringing a large pot of salted water to a boil and cook the rigatoni until al dente, according to the package instructions. I drain it and set it aside.
While the pasta cooks, I heat the olive oil in a large skillet over medium heat. I sauté the onion for about 4-5 minutes until it’s soft and translucent.
I add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Next, I stir in the crushed tomatoes, red pepper flakes, oregano, and a good pinch of salt and pepper. I let this simmer gently for about 10 minutes to let the flavors meld.
I reduce the heat and stir in the heavy cream, letting it cook for another 2-3 minutes. The sauce should turn a beautiful blush pink.
I toss in the cooked rigatoni and stir until every piece is well coated in the creamy tomato sauce.
I finish with Parmesan cheese, stir, and garnish with fresh basil leaves before serving.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 25 minutes to cook, so I usually have it on the table in 35 minutes total.
Variations
When I feel like switching things up, I sometimes add sautéed mushrooms, spinach, or chopped sun-dried tomatoes. For protein, grilled chicken or Italian sausage fits beautifully into the mix. If I want a lighter version, I use half-and-half or even a splash of whole milk in place of the heavy cream, though the sauce won’t be quite as rich.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the pasta in a skillet over low heat with a splash of milk or cream to loosen the sauce, stirring until warmed through. The microwave works fine too, especially if I cover the pasta with a damp paper towel to keep it from drying out.
FAQs
How can I make this dish vegan?
I swap the heavy cream with coconut cream or a plant-based milk blended with cashews, and I skip the Parmesan or use a vegan version. The result is still creamy and flavorful.
Can I use a different pasta shape?
Yes, I’ve made this with penne, fusilli, and even farfalle. Any short pasta that holds sauce well will work perfectly.
What if I don’t have crushed tomatoes?
I’ve used whole canned tomatoes and crushed them by hand or with a spoon in the pan. Tomato puree can work too, but the texture will be smoother.
Can I freeze this pasta?
I don’t recommend freezing the cream-based sauce as it can separate. However, the sauce itself (without cream) freezes well, and I can stir in the cream after thawing and reheating.
Is this dish spicy?
It’s only mildly spicy if I add the red pepper flakes. I usually leave them out when serving kids or those who prefer no heat.
Conclusion
Creamy Tomato Rigatoni Pasta is one of those go-to meals I can rely on when I want comfort, flavor, and ease. The sauce is velvety and tangy, the rigatoni perfectly chewy, and every bite feels like a warm hug. Whether I stick to the classic version or play around with add-ins, this dish never disappoints.
A comforting and easy-to-make pasta dish combining rich crushed tomatoes and luscious cream sauce, tossed with rigatoni and finished with Parmesan and basil.
Ingredients
12 oz rigatoni pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese (plus more for serving)
Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Sauté onion for 4-5 minutes until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
Stir in crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer for 10 minutes.
Reduce heat and stir in heavy cream. Cook for another 2-3 minutes until the sauce becomes pink and creamy.
Add cooked rigatoni and toss until well coated in the sauce.
Stir in Parmesan cheese and garnish with fresh basil before serving.
Notes
To make it vegan, substitute cream with coconut cream or cashew milk and use vegan Parmesan.
Great pasta alternatives include penne, fusilli, or farfalle.
Leftovers can be stored in the fridge for up to 3 days.
Add sautéed mushrooms, spinach, or grilled chicken for variety.
