When it comes to weeknight dinners, I have a simple formula: easy prep, minimal ingredients, and maximum comfort. This creamy tomato rigatoni hits all the marks. It’s rich, cozy, and comes together with pantry staples in just about 30 minutes—making it a reliable favorite, especially when cooking feels like a chore.
Why You’ll Love This Pasta
- Ultimate comfort in a bowl: The velvety tomato sauce hugs every bite of rigatoni, filling its hollow centers and coating every edge.
- Just 6 ingredients: With basic pantry and fridge items, you’ll create something that tastes like it came from a restaurant.
- Quick + easy: A few minutes of prep, a bit of hands-off simmering, and dinner is done.
Key Ingredients
- Rigatoni pasta – Its tube-like shape is perfect for trapping sauce.
- Crushed tomatoes – A large can of these forms the flavorful base.
- Heavy cream – Adds luscious richness at the end.
- Pasta water – A starchy hero that helps bind the sauce to the pasta.
- Onion + garlic – Essential aromatics that build depth.
- Optional extras – Red pepper flakes for heat, Parmesan and parsley for garnish.
How to Make Creamy Tomato Rigatoni
1. Cook the aromatics & make the sauce
In a large pot, melt butter and sauté diced onion until soft. Add garlic, salt, pepper, and red pepper flakes (if using). Stir in crushed tomatoes and simmer gently for 20 minutes to deepen the flavor.
2. Boil the pasta
While the sauce simmers, cook rigatoni in salted water until just shy of al dente. Reserve ½ cup of the starchy pasta water before draining.
3. Combine & finish
Stir the heavy cream and reserved pasta water into the sauce. Bring to a gentle simmer, then fold in the pasta and cook for a minute or two, just until the sauce clings beautifully to the rigatoni.
4. Serve & garnish
Top with grated Parmesan and a sprinkle of chopped parsley if desired.
Smart Ingredient Swaps
- No rigatoni? Penne, ziti, or paccheri work great too.
- No crushed tomatoes? Use canned whole or diced tomatoes and blend briefly.
- No heavy cream? Swap for half-and-half for a lighter version.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb some sauce as it sits—just add a splash of water or broth before reheating on the stove or in the microwave to loosen it up.
What to Serve With It
Balance the richness of this pasta with a fresh side:
- Arugula & fennel salad
- Cheesy garlic bread
- Roasted broccoli or green beans
- Brussels sprouts Caesar salad
Creamy Tomato Rigatoni Pasta Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 4–6
Ingredients
- 3 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 lb dried rigatoni pasta
- ½ cup heavy cream
- Grated Parmesan cheese, for garnish (optional)
- Fresh chopped parsley, for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–5 minutes until soft. Add garlic, salt, pepper, and red pepper flakes. Cook for 30 seconds.
- Stir in crushed tomatoes. Bring to a simmer, reduce heat, and cook gently for 20 minutes, stirring occasionally.
- Meanwhile, boil rigatoni in salted water, cooking 1 minute less than the package directs for al dente. Reserve ½ cup pasta water and drain.
- Stir the cream and pasta water into the sauce. Bring to a simmer, then add pasta. Toss until coated and warmed through.
- Garnish with Parmesan and parsley if desired, then serve hot.