Creamy Tomato Rigatoni Pasta Recipe

There's nothing quite like a bowl of Creamy Tomato Rigatoni Pasta to turn an ordinary weeknight into something special. This dish is the perfect balance of rich, creamy sauce and tender rigatoni, all wrapped in the comforting embrace of tomato and parmesan flavors.

this Recipe

I first stumbled upon this recipe while trying to recreate a dish from my favorite Italian restaurant. With a few tweaks and pantry staples, I managed to make a version that my family now requests on repeat. It's a quick, easy, and budget-friendly meal that feels indulgent yet simple to prepare.

Why You'll Love This Creamy Tomato Rigatoni Pasta

Get ready to fall in love with a pasta dish that checks all the boxes—comforting, quick, and absolutely delicious.

First, it's incredibly easy to make. With just a handful of ingredients and minimal prep, you can have a restaurant-quality meal on the table in under 30 minutes.

It's also budget-friendly. Most of the ingredients, like canned tomatoes and pasta, are pantry staples, making this an affordable yet impressive dish.

The creamy tomato sauce is the real star here. The combination of rich heavy cream, tangy tomatoes, and savory parmesan creates an irresistible flavor that coats every piece of rigatoni beautifully.

And let’s not forget how versatile this recipe is. You can easily add protein like chicken or shrimp, or toss in extra veggies for a customized meal that suits your taste.

Ingredients Notes

The beauty of this Creamy Tomato Rigatoni Pasta lies in its simple yet flavorful ingredients. Each component plays a key role in creating the perfect balance of textures and tastes.

The rigatoni is the ideal pasta choice for this dish. Its ridges help trap the luscious sauce, ensuring every bite is packed with flavor. If you don’t have rigatoni on hand, penne or ziti can work as substitutes.

For the tomato base, I recommend using crushed tomatoes for a smooth, rich texture. If you prefer a chunkier sauce, diced tomatoes will do the trick. A spoonful of tomato paste adds depth and intensifies the flavor.

The heavy cream is what transforms this from a simple tomato sauce into a creamy delight. If you're looking for a lighter option, you can use half-and-half, though the sauce won't be quite as rich.

Freshly grated parmesan cheese brings a nutty, salty kick to the dish. Be sure to use high-quality parmesan for the best flavor—pre-grated versions won’t melt as smoothly.

A touch of garlic and Italian seasoning enhances the sauce, giving it that signature Italian flair. If you love a little heat, a pinch of red pepper flakes will add a gentle spice.

How To Make This Creamy Tomato Rigatoni Pasta

Making this pasta is a breeze, and the end result is a comforting, restaurant-worthy dish you’ll want to make again and again.

Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, following the package instructions. Reserve about ½ cup of pasta water before draining—it'll help adjust the sauce consistency later if needed.

While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté minced garlic until fragrant, about 30 seconds. Be careful not to let it burn, as that can introduce bitterness.

Next, pour in the crushed tomatoes and stir in the tomato paste, allowing them to simmer together for a few minutes. This helps develop a deeper, richer tomato flavor. Stir in the Italian seasoning and season with salt and pepper to taste.

Reduce the heat to low and gently stir in the heavy cream, watching as the sauce transforms into a creamy, velvety consistency. Allow it to simmer for another 2-3 minutes before adding freshly grated parmesan cheese, stirring until melted and fully incorporated.

Toss the drained rigatoni into the sauce, making sure every piece is coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Let everything simmer together for a minute, allowing the flavors to meld.

Storage Options

If you have leftovers, this Creamy Tomato Rigatoni Pasta stores beautifully for easy meals later.

For refrigeration, place the pasta in an airtight container and store it in the fridge for up to 4 days. The sauce may thicken, so add a splash of cream or water when reheating.

To freeze, transfer the cooled pasta into a freezer-safe container and store for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating on the stove over low heat.

Reheat leftovers in a skillet over medium-low heat with a splash of cream or water to restore the creamy consistency. Alternatively, you can microwave in short bursts, stirring in between to prevent uneven heating.

Variations and Substitutions

One of the best things about this recipe is its flexibility. You can easily tweak it to fit your preferences or dietary needs.

For a protein boost, add grilled chicken, sautéed shrimp, or crumbled Italian sausage. Cook your protein separately and stir it into the sauce before adding the pasta.

Looking for a vegetarian twist? Add sautéed mushrooms, spinach, or roasted red peppers for extra texture and depth of flavor.

If you want a spicier kick, mix in red pepper flakes or a dash of hot sauce. A little goes a long way, so start with a small amount and adjust to your taste.

For a lighter version, swap the heavy cream for half-and-half or even Greek yogurt for a tangy, protein-rich alternative.

Experimenting with different cheeses can also add a new dimension to the dish. Try using a blend of mozzarella and pecorino romano for extra creaminess and a slightly sharper flavor profile.

No matter how you customize it, this Creamy Tomato Rigatoni Pasta is guaranteed to be a satisfying and flavorful meal that you'll want to make again and again!

Print