When it comes to my go-to weeknight dinners, there’s one thing they all have in common: minimal effort, maximum comfort. This Creamy Tomato Rigatoni Pasta checks every box—easy, flavorful, and satisfying enough to make even a weeknight feel like something special.
With just a handful of pantry staples and a few simple steps, this pasta dish delivers a velvety tomato sauce that clings to every bite of rigatoni. The best part? It comes together in about 30 minutes with mostly hands-off cooking. Even when the day feels long, this dish always feels doable—and always hits the spot.
Why You’ll Love This Creamy Rigatoni
✅ Ultra-Comforting – The rich tomato flavor, creamy sauce, and the way rigatoni holds all that goodness make this irresistibly satisfying.
✅ 6 Simple Ingredients – Just basic pantry items and one pot later, dinner’s done.
✅ Family Favorite – Even picky eaters can’t resist this cozy classic.
✅ 30-Minute Wonder – Quick enough for a busy weeknight, delicious enough to serve guests.
Key Ingredients
- Rigatoni – The tube-shaped pasta catches the sauce perfectly. Penne or ziti also work well.
- Crushed Tomatoes – The base of the sauce. You can use canned whole or diced tomatoes and blend them if needed.
- Heavy Cream – Adds richness and balances the acidity of the tomatoes.
- Pasta Water – Don’t skip this! It’s the secret to a silky sauce that clings beautifully.
- Butter, Onion & Garlic – The aromatic base for flavor depth.
- Seasonings – Salt, pepper, and optional red pepper flakes for a subtle kick.
How to Make Creamy Tomato Rigatoni
- Start the Sauce
In a large pot or Dutch oven, melt butter and sauté the chopped onion until soft. Stir in garlic, salt, pepper, and red pepper flakes (if using) and cook until fragrant. - Simmer the Tomatoes
Add the crushed tomatoes and let the sauce simmer gently for about 20 minutes to develop deep flavor. - Cook the Pasta
Meanwhile, boil the rigatoni in salted water until just shy of al dente. Reserve ½ cup of the pasta water, then drain. - Finish the Sauce
Stir heavy cream and the reserved pasta water into the tomato sauce. Let it simmer for a few minutes until slightly thickened. - Combine and Serve
Add the cooked pasta and stir until well coated. Serve hot with a sprinkle of grated Parmesan and chopped fresh parsley, if desired.
Easy Ingredient Swaps
- Use another pasta like penne, paccheri, or even fusilli.
- Swap the cream with half-and-half for a lighter version.
- Use blended canned tomatoes if you don’t have crushed on hand.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb some sauce, so reheat with a splash of water, broth, or cream over low heat to loosen it up.
What to Serve With It
Pair your creamy rigatoni with:
- Garlic bread or cheesy toast
- A crisp green salad with vinaigrette
- Roasted broccoli or buttery green beans
- Caesar salad with Brussels sprouts
- Arugula and fennel salad for a citrusy contrast
Final Thoughts
This Creamy Tomato Rigatoni Pasta proves that dinner doesn’t have to be complicated to be completely delicious. With just a few ingredients and one pot, you get a restaurant-quality meal that’s ready in no time and guaranteed to be a hit with everyone at the table.