Name: Creamy Tomato Rigatoni Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni pasta; 2 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1/2 cup heavy cream (or half-and-half); 1 tsp Italian seasoning (or blend of basil and oregano); Salt and freshly ground black pepper, to taste; 1/4 tsp red pepper flakes (optional); 1/2 cup grated Parmesan cheese; Fresh basil, for garnish

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A comforting and satisfying dish, this Creamy Tomato Rigatoni Pasta features al dente rigatoni coated in a luscious tomato-cream sauce—perfect for both weeknight dinners and casual entertaining.

Why You’ll Love This Recipe

I love how this pasta brings together tangy tomato flavor and rich cream in a silky sauce that clings to each rigatoni. It’s quick, budget-friendly, and feels elegant with its beautiful balance of richness and brightness. Plus, it’s ready in under 30 minutes—perfect for busy evenings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Olive oil
Onion, finely chopped
Garlic, minced
Crushed tomatoes (canned)
Heavy cream (or half-and-half for lighter version)
Italian seasoning (or basil, oregano blend)
Salt and freshly ground black pepper
Grated Parmesan cheese
Fresh basil (for garnish)
Optional: red pepper flakes for a little heat

directions

I cook the rigatoni in a large pot of salted boiling water until just al dente. I drain, reserving about ½ cup of pasta water.
While the pasta cooks, I heat olive oil in a skillet over medium heat. I sauté the chopped onion until softened and translucent, about 3–4 minutes.
I stir in minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant.
I add crushed tomatoes, bring the mixture to a simmer, and season with salt, pepper, and red pepper flakes if I’m using them. I let it cook a few minutes to deepen the flavors.
I lower the heat and stir in the heavy cream until the sauce turns a rich pinkish hue and begins to thicken.
I add the drained rigatoni to the skillet, tossing to coat the pasta in the sauce. If it seems too thick, I splash in some of the reserved pasta water to loosen it up.
I stir in a handful of grated Parmesan cheese, giving it one last toss to make the sauce creamy and flavorful.
I adjust the seasoning and remove from heat. I serve sprinkled with fresh basil and extra Parmesan.

Servings and timing

This recipe serves 4. Prep and sauce-building take about 10 minutes; pasta cooking and finishing take another 15 minutes—so the dish comes together in about 25 minutes total.

Variations

Veggie boost: I stir in sautéed spinach, zucchini, or mushrooms when adding tomatoes.
Protein twist: I add cooked chicken, sausage, or chickpeas for extra substance.
Cheesy upgrade: I mix in creamy mozzarella or swirl in mascarpone at the end.
Lighter option: I use half-and-half or whole milk instead of cream and omit cheese for fewer calories.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet over medium-low heat, adding a splash of milk or broth to restore creaminess and stirring gently until heated through.

FAQs

Can I use different pasta shapes?

Absolutely—I often use penne, farfalle, or fusilli. As long as it holds sauce well, it works beautifully.

Can I make this gluten-free?

Yes—I use gluten-free rigatoni and check that canned tomatoes are GF. The dish remains just as tasty.

How can I make the sauce thicker?

I let it simmer a bit longer after adding cream, or stir in a teaspoon of cornstarch mixed with cold water for a quick thickener.

Can I prep the sauce ahead?

Yes—I prepare the sauce a day in advance and refrigerate. Before serving, I reheat it gently, toss with freshly cooked pasta, and finish with cheese and basil.

What sides go well with this dish?

I serve it with a crisp green salad, garlic bread, or roasted vegetables like asparagus or broccoli for a complete meal.

Conclusion

I find this Creamy Tomato Rigatoni Pasta to be both simple and utterly satisfying. It’s creamy, flavorful, and flexible—perfect for warming up the table on any night. Let me know if you’d like tips for pairing or ways to lighten it further!