The Best Creamy Tomato Rigatoni Pasta Recipe You’ll Ever Need
Whipping up a delightful creamy tomato rigatoni pasta can turn an ordinary evening into a culinary celebration.
pasta lovers adore this simple yet sophisticated dish that combines rich, velvety textures with vibrant flavors.
Mediterranean influences shine through each perfectly cooked rigatoni tube, capturing the essence of comfort food.
Classic ingredients dance together, creating a harmonious blend that feels both familiar and exciting.
Robust tomatoes meld seamlessly with smooth cream, coating each pasta piece in a luxurious embrace.
Fresh herbs sprinkled on top add a final burst of aromatic freshness that makes you want to savor every single bite.
You’ll fall in love with this irresistible recipe that promises to become a new dinner favorite.
Creamy Tomato Rigatoni Pasta That Comforts the Soul
Essential Ingredients for Creamy and Tangy Tomato Rigatoni
Pasta Base:Sauce Ingredients:Aromatics and Seasonings:Finishing Ingredients:Cooking Oils:Detailed Instructions to Make Creamy Tomato Rigatoni Pasta
Step 1: Boil Pasta
Cook the rigatoni in a large pot of salted boiling water following the package directions. Once perfectly al dente, drain the pasta and set it aside, keeping it warm.
Step 2: Sauté Aromatics
Heat olive oil in a spacious skillet over medium heat. Gently cook the onions until they become translucent and soft, releasing their sweet flavor.
Add minced garlic and quickly stir for about 30 seconds until its aroma fills the kitchen.
Step 3: Create Tomato Base
Pour in the crushed tomatoes and sprinkle in:Let the sauce simmer and develop deep, rich flavors for 10 minutes, allowing the ingredients to meld together beautifully.
Step 4: Enrich the Sauce
Reduce the heat and gently stir in:Blend until the sauce becomes smooth and creamy, creating a luxurious texture that will coat the pasta perfectly.
Step 5: Combine Pasta and Sauce
Add the cooked rigatoni directly into the sauce.
Toss and coat each pasta tube thoroughly, ensuring every bite is packed with flavor.
Step 6: Finish and Garnish
Fold in:Stir until the cheese melts and the basil releases its aromatic oils.
Serve immediately with additional Parmesan and basil on top if desired.
Tips for Achieving the Perfect Creaminess in Rigatoni Pasta
Flavorful Ways to Customize Your Tomato Rigatoni Sauce
Serving Suggestions to Make Rigatoni Pasta a Crowd Pleaser
How to Store Creamy Tomato Rigatoni Pasta for Later Enjoyment
FAQs
Rigatoni is ideal due to its tube-like shape that catches the creamy tomato sauce perfectly, but penne or ziti can also work well as alternatives.
Yes, simply skip the Parmesan cheese or use a vegetarian Parmesan-style cheese alternative, and the recipe remains delicious.
The red pepper flakes add a mild heat that provides a gentle kick without overwhelming the dish. You can adjust the amount to suit your spice preference.
Absolutely! It uses common pantry ingredients like canned tomatoes, pasta, and basic seasonings, making it an affordable and satisfying meal for families.
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Hearty Tomato Rigatoni Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 1x
Description
Sumptuous creamy tomato rigatoni pasta delivers Italian comfort with rich, silky sauce and hearty pasta. Parmesan cheese and fresh basil elevate this simple yet sophisticated dish you’ll crave again and again.
Ingredients
Pasta and Cheese:
- 12 ounces (340 grams) rigatoni pasta
- 1/2 cup (50 grams) grated Parmesan cheese
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces/400 grams) crushed tomatoes
- 1/4 cup (15 grams) fresh basil, chopped
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1/2 cup (120 milliliters) heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil rigatoni in salted water at high heat for 8-10 minutes until al dente, then drain thoroughly and reserve.
- Warm olive oil in a large skillet over medium temperature, gently sautéing onions until translucent and softened.
- Introduce minced garlic to the skillet, stirring quickly for approximately 30 seconds to release aromatic flavors without burning.
- Incorporate crushed tomatoes, sprinkle oregano, season with salt, pepper, and red pepper flakes, then allow sauce to simmer for 10 minutes, developing rich, deep flavors.
- Reduce heat to low and gently blend heavy cream and butter into the tomato mixture, creating a smooth, velvety consistency.
- Carefully fold cooked rigatoni into the creamy tomato sauce, ensuring each pasta tube is evenly coated with the luxurious sauce.
- Finish the dish by folding in grated Parmesan cheese and freshly chopped basil, which will add depth and brightness to the final preparation.
- Transfer to serving plates immediately, optionally garnishing with additional Parmesan and basil leaves for enhanced presentation and flavor.
Notes
- Perfectly time pasta cooking to maintain al dente texture, avoiding mushy consistency.
- Choose high-quality San Marzano tomatoes for richer, more authentic flavor profile.
- Adjust red pepper flakes based on personal spice tolerance, ranging from mild to fiery kick.
- Substitute heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Jack Monroe
Founder & Recipe Innovator
Expertise
Pacific Northwest cuisine, Single-serving recipe development, Sustainable sourcing and cooking, Modern comfort food
Education
Brightwater
Associate of Applied Science in Culinary Arts
Focus: Sustainable cooking, seasonal ingredients, and food systems education
Jack grew up with a fishing rod in one hand and a cast-iron skillet in the other. After graduating from Brightwater: A Center for the Study of Food, he set out to prove that cooking for one could still taste like a feast.
Jack believes that food should feel real: fresh, fearless, and a little wild, just like the rivers he grew up around. For Jack, every single dish is a small adventure, and the best ones are the ones you can cook with heart, not hassle.