Creamy Tomato Rigatoni Pasta Recipe

There’s something deeply comforting about a bowl of creamy tomato rigatoni. With its rich, velvety sauce clinging to each piece of pasta and that perfect balance of tangy tomatoes and smooth cream, this dish feels like a warm hug after a long day.

this Recipe

I first made this recipe on a chilly Tuesday evening, craving something cozy but not too complicated. It’s since become a go-to in our house—especially when we want something that feels indulgent but is easy enough for a weeknight. The best part? You only need a handful of pantry staples to make it happen.

Let’s dive into what makes this pasta so irresistible.

Why You’ll Love This Creamy Tomato Rigatoni Pasta

Get ready to meet your new favorite pasta night dish. This creamy tomato rigatoni is everything you want in a comfort meal—simple, flavorful, and fast.

First of all, it’s incredibly easy to make. You’ll only need one pot for the sauce and one for the pasta, making cleanup a breeze. No complicated techniques, just a few basic steps and you're done in under 30 minutes.

It’s also super budget-friendly. The ingredients are mostly pantry staples—think canned tomatoes, dried pasta, cream, and garlic—so you won’t be breaking the bank to put together a satisfying meal.

Even picky eaters love this one. The creamy tomato flavor is mild yet rich, and it’s easy to sneak in extra veggies if you want to bulk it up a bit. Plus, you can easily make it vegetarian or even vegan with just a few swaps.

And let’s not forget how versatile it is. Serve it as-is for a quick dinner, or add grilled chicken, sautéed mushrooms, or spicy Italian sausage to take it up a notch. It’s one of those dishes that works for both casual dinners and cozy date nights.

Now, let’s take a closer look at what you’ll need to bring this creamy pasta to life.

Ingredients Notes

What makes this creamy tomato rigatoni truly shine is how each simple ingredient plays its part. Together, they create a luscious, restaurant-quality sauce that comes together with minimal effort.

Rigatoni is the perfect pasta for this dish. Its large, ridged tubes are made for holding onto that creamy tomato sauce, giving you a burst of flavor in every bite. You can substitute penne or ziti if needed, but rigatoni offers the best texture and sauce coverage.

Canned crushed tomatoes are the backbone of the sauce. I prefer using San Marzano-style tomatoes for their naturally sweet flavor and low acidity. They add a robust tomato base without the need for long simmering, making this a true shortcut to flavor.

Heavy cream gives the sauce its rich, silky texture. You only need a small amount to transform the tomatoes into something indulgent. If you’re watching calories, you can use half-and-half or a dairy-free alternative, but the final sauce won’t be quite as creamy.

Garlic and onion are essential for layering flavor. Sautéing them in olive oil before adding the tomatoes builds a fragrant, savory base. For a little kick, I sometimes add a pinch of red pepper flakes as they cook—totally optional but highly recommended.

Parmesan cheese ties it all together. Stirring in freshly grated Parmesan at the end adds a salty, nutty depth that finishes the sauce beautifully. You can leave it out or swap in nutritional yeast for a dairy-free version.

You’ll just need a large pot for boiling the pasta and a skillet or saucepan for building the sauce. A fine grater for the cheese and a wooden spoon for stirring are also helpful, but nothing fancy is required.

How To Make This Creamy Tomato Rigatoni Pasta

This pasta dish comes together in a few simple steps, but the end result tastes like something you'd get at a cozy Italian bistro. Here's how to bring it all together.

Start by boiling a large pot of water. Once it’s at a rolling boil, add a generous pinch of salt and your rigatoni. Cook until al dente according to the package instructions—usually around 10 to 12 minutes. Before draining, reserve about a cup of the starchy pasta water to help loosen the sauce later if needed.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. If you’re using red pepper flakes, toss them in at this point for a gentle heat.

Pour in the crushed tomatoes and bring to a simmer. Let the mixture cook for about 8 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. If your tomatoes are very acidic, add a pinch of sugar to balance things out.

Reduce the heat to low and stir in the heavy cream. The sauce will turn a beautiful pinkish-orange color and take on a smooth, velvety texture. Add grated Parmesan cheese and stir until it melts into the sauce. Taste and adjust seasoning with salt and pepper.

Finally, add your cooked rigatoni to the sauce and toss to coat thoroughly. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency. Let everything warm together for another minute or two before serving.

From start to finish, you’re looking at around 25–30 minutes. Just enough time to pour a glass of wine and set the table.

Storage Options

Leftovers of this creamy tomato rigatoni are just as delicious the next day, and it stores like a dream. Let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days without losing its texture or flavor.

For longer storage, you can freeze the pasta, though the cream sauce may separate slightly when reheated. To freeze, portion the pasta into airtight freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.

When it’s time to reheat, add a splash of milk, cream, or water to the pan or microwave-safe dish to loosen the sauce. Warm gently over low heat or in short microwave intervals, stirring between each one. The key is to reheat slowly to maintain that creamy consistency.

This makes it a great option for meal prep—just portion into lunch containers and you’re set for a few days of delicious, satisfying meals.

Variations and Substitutions

One of the best things about this pasta is how customizable it is. You can easily adapt it based on what you have in your fridge or pantry.

For a protein boost, add cooked chicken, shrimp, or Italian sausage. Simply cook the protein separately and stir it into the sauce with the pasta. Grilled chicken adds a smoky touch, while sausage brings in bold, savory flavors.

Want to sneak in more veggies? Stir in baby spinach, chopped kale, or steamed broccoli during the last few minutes of cooking. The greens wilt perfectly into the warm sauce and make the dish feel a little more balanced.

To make it vegan, use a plant-based cream (like cashew cream or oat milk) and skip the Parmesan or replace it with a vegan cheese or nutritional yeast. Just be sure to taste and adjust seasoning, since dairy-free alternatives can be a little less salty.

You can also switch up the pasta. Try penne, fusilli, or even spaghetti if that’s what you’ve got. Just be sure to cook it al dente so it holds up to the rich sauce.

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