Creamy Tomato Rigatoni Pasta Recipe

There's something undeniably comforting about a bowl of Creamy Tomato Rigatoni Pasta. The way the sauce clings to each ridged tube of pasta, the balance of tangy tomatoes with rich cream, and the fragrant aroma of garlic and basil all come together for a dish that's both satisfying and indulgent.

I first made this recipe on a chilly weeknight when I needed something warm and filling but didn't want to spend hours cooking. To my surprise, it quickly became a household favorite—requested again and again for its velvety texture and depth of flavor.

Why You'll Love This Creamy Tomato Rigatoni Pasta

Get ready to meet your new go-to pasta recipe! This Creamy Tomato Rigatoni Pasta is packed with flavor, comes together in under 30 minutes, and is perfect for busy nights or weekend indulgences.

First off, it's incredibly easy to make. With just a handful of pantry staples and a few fresh ingredients, you'll have a restaurant-quality meal without the hassle.

It's also budget-friendly. No need for expensive ingredients—canned tomatoes, a splash of cream, and dried pasta are all you need to create a luxurious dish at a fraction of the cost of takeout.

The texture is perfectly creamy without being overly heavy. The combination of tomato and cream creates a balanced sauce that coats every piece of rigatoni beautifully.

Best of all, it's highly customizable. Add grilled chicken, shrimp, or mushrooms for a protein boost, or toss in spinach and roasted peppers for a veggie-packed variation.

Ingredients Notes

The beauty of this Creamy Tomato Rigatoni Pasta is in its simplicity. Each ingredient plays a key role in achieving the perfect balance of flavor and texture.

Rigatoni Pasta is the ideal shape for this dish. Its ridges help catch and hold onto the luscious sauce, ensuring every bite is coated in creamy goodness. If you don’t have rigatoni, penne or ziti are excellent substitutes.

Crushed Tomatoes form the base of the sauce, providing a rich and slightly tangy tomato flavor. Opt for high-quality canned tomatoes for the best taste—San Marzano tomatoes work particularly well here.

Heavy Cream is what makes this dish irresistibly creamy. It mellows out the acidity of the tomatoes, creating a smooth and velvety texture. For a lighter version, you can use half-and-half, though the sauce won’t be as rich.

Garlic and Onion add depth and a slight sweetness to the sauce. Fresh garlic is a must—its aroma infuses the dish with a mouthwatering fragrance that can’t be replicated with powdered versions.

Parmesan Cheese brings a nutty, salty depth that ties everything together. Freshly grated Parmesan melts beautifully into the sauce, enhancing the creamy consistency.

How To Make This Creamy Tomato Rigatoni Pasta

Making this dish is as simple as it is delicious. Follow these steps for a foolproof, flavor-packed pasta night.

Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Next, pour in the crushed tomatoes and season with salt, black pepper, and Italian seasoning. Let the sauce simmer for about 10 minutes, allowing the flavors to meld and deepen.

Reduce the heat to low and slowly stir in the heavy cream, mixing until the sauce turns a beautiful, rich orange hue. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Finally, toss the cooked rigatoni into the sauce, ensuring every piece is coated. Stir in the freshly grated Parmesan cheese and let it melt into the sauce for extra creaminess. Serve immediately, garnished with fresh basil leaves for a burst of freshness.

Storage Options

If you have leftovers (which is rare in our house!), this Creamy Tomato Rigatoni Pasta stores beautifully.

For refrigeration, place the cooled pasta in an airtight container and store it for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

For freezing, transfer the pasta to a freezer-safe container and store for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop, adding a splash of cream or water to revive the sauce.

To reheat, warm the pasta in a saucepan over low heat, stirring frequently. You can also microwave it in short intervals, adding a bit of water or cream to maintain its creamy consistency.

Variations and Substitutions

This recipe is a fantastic base for experimentation! Here are a few ways you can switch things up:

For a protein-packed version, add cooked chicken, shrimp, or Italian sausage. These pair beautifully with the creamy tomato sauce and add extra heartiness.

To make it vegetarian-friendly, stir in sautéed mushrooms, spinach, or roasted bell peppers. The added veggies provide texture and depth of flavor.

If you're looking for a spicier kick, toss in some red pepper flakes or use a spicy Arrabbiata-style tomato base.

For a healthier alternative, swap out the heavy cream for Greek yogurt or coconut milk. While the flavor will be slightly different, it still creates a deliciously creamy sauce.

No matter how you choose to customize it, this Creamy Tomato Rigatoni Pasta is guaranteed to become a staple in your kitchen. Try it once, and you’ll be coming back to it again and again!

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