Creamy Tomato Rigatoni Pasta Recipe

There's something irresistible about the comforting aroma of simmering tomatoes and garlic mingling with the richness of cream. This Creamy Tomato Rigatoni Pasta brings all those heartwarming flavors together in a dish that's both indulgent and incredibly simple to make.

I first created this recipe on a chilly fall evening, craving something that felt like a hug in a bowl. With just a few pantry staples and under 30 minutes, it’s become one of our go-to meals for those nights when we want something quick but still crave something special. Whether you're cooking for the family or just yourself, this one never disappoints.

Let's get into why this pasta might just be your new weeknight obsession.

Why You’ll Love This Creamy Tomato Rigatoni Pasta

Get ready to fall head over heels for this luscious bowl of pasta goodness. It’s the kind of recipe that tastes like comfort food but comes together with weeknight ease.

First, it’s unbelievably quick and easy. The whole dish comes together in one skillet and one pot, meaning less cleanup and more time to relax. From start to finish, you’re looking at about 25 minutes — ideal for busy weeknights or lazy weekends.

It’s incredibly budget-friendly. Using simple ingredients like canned tomatoes, pasta, garlic, and cream, you can feed a family of four for well under $15. No fancy grocery runs required here.

Let’s talk about flavor. The tangy sweetness of tomatoes meets the silky richness of cream, creating a balanced sauce that clings perfectly to the ridged rigatoni. Add a sprinkle of parmesan on top and it's heaven in every bite.

And if you love a recipe that’s flexible, this one checks that box too. You can toss in spinach, mushrooms, or even leftover chicken — whatever you have on hand works beautifully in this versatile base.

Now that you're excited, let’s break down what you’ll need to make this creamy dream of a pasta dish.

Ingredient Notes

The beauty of this creamy tomato rigatoni lies in how a handful of basic ingredients can turn into something so indulgent. Each one plays a role in building flavor, texture, and comfort.

Rigatoni is the pasta of choice here, and for good reason. Its tube shape and ridges catch the creamy sauce in every bite. If you can’t find rigatoni, penne or ziti will also do a great job, but rigatoni really gives the best texture.

Canned crushed tomatoes are the backbone of the sauce. They provide a deep, concentrated tomato flavor that’s smooth enough to meld easily with the cream. Go for a high-quality brand if you can — it truly makes a difference in taste.

Heavy cream adds that signature richness and velvety finish. It softens the acidity of the tomatoes and creates a silky texture that clings beautifully to the pasta. If you're looking for a slightly lighter option, half-and-half works too, though the result will be a touch less luxurious.

Garlic and onion are the aromatic duo that kick off the flavor. Sautéing them in olive oil releases their natural sweetness and adds a savory depth to the sauce. Don’t skip this step — it builds the base for everything else.

You’ll also want to have freshly grated parmesan cheese on hand for finishing. It adds a nutty, salty kick that balances the creaminess of the sauce. If you're feeling fancy, a little fresh basil or crushed red pepper flakes can take things to the next level.

No fancy tools required — just a large skillet, a pasta pot, and your favorite stirring spoon.

How To Make This Creamy Tomato Rigatoni Pasta

Making this pasta is wonderfully straightforward, but the flavors are anything but basic. Here’s how it comes together, step by step.

Start by bringing a large pot of salted water to a boil. While the water heats, grab a large skillet and warm a couple tablespoons of olive oil over medium heat. Add diced onion and let it cook for about 3-4 minutes, until it’s soft and just starting to turn golden. Toss in minced garlic and stir for another 30 seconds until fragrant — your kitchen will already start to smell amazing.

Pour in your crushed tomatoes and stir to combine with the onion and garlic. Let the mixture simmer gently, uncovered, for about 8-10 minutes. This allows the tomato flavor to deepen and concentrate slightly, while the sauce thickens to the perfect consistency.

Once your water is boiling, cook the rigatoni until it’s al dente — usually about 10 minutes, but check the package instructions to be sure. Drain the pasta, reserving about ½ cup of the starchy cooking water in case you need to loosen the sauce later.

Reduce the heat on your tomato sauce to low and pour in the heavy cream. Stir well to combine, and you’ll instantly see the sauce transform into a creamy, dreamy pink hue. Let it simmer for another 2-3 minutes so the flavors meld.

Add your cooked rigatoni directly into the skillet and toss to coat every piece in the luscious sauce. If it feels a little too thick, splash in a bit of the reserved pasta water. Finish with a generous handful of freshly grated parmesan and stir until melted and glossy.

From start to finish, this entire process takes under 30 minutes. What you’re left with is a rich, creamy, deeply satisfying bowl of pasta that tastes like a restaurant dish, made right in your own kitchen.

Storage Options

Leftovers of this creamy tomato rigatoni keep beautifully, making it a great option for meal prep or next-day lunches.

Transfer any extra pasta to an airtight container and refrigerate for up to 4 days. The flavors deepen a bit overnight, making it even more delicious the next day.

If you'd like to freeze it, portion the cooled pasta into freezer-safe containers or bags. It will keep well for up to 2 months. Just be aware that the texture of the cream sauce may change slightly upon thawing — a quick stir while reheating usually brings it right back.

To reheat, warm the pasta gently on the stove over medium-low heat. Add a splash of milk or cream to loosen the sauce if it has thickened too much. You can also microwave it in short bursts, stirring between each to keep it smooth and creamy.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. You can tweak it based on what you have, what you like, or what needs to be used up in your fridge.

For a protein boost, try adding cooked Italian sausage, rotisserie chicken, or sautéed shrimp. Simply stir it in when you combine the pasta with the sauce.

Looking for a vegetarian upgrade? Toss in baby spinach, sautéed mushrooms, or roasted red peppers. They’ll add both color and texture without overwhelming the creamy base.

If you want to dial up the heat, a pinch of crushed red pepper flakes or a spoonful of Calabrian chili paste adds a subtle kick that cuts through the richness beautifully.

Not a fan of heavy cream? You can substitute with half-and-half or even a plant-based creamer. Just be sure to choose something unsweetened and unflavored for the best results.

And don’t forget the finishers — a sprinkle of fresh basil, a drizzle of good olive oil, or even a handful of toasted breadcrumbs can add a delicious final touch.

No matter how you make it, this creamy tomato rigatoni is endlessly adaptable. Don’t be afraid to get creative and make it your own — the base is solid, and the possibilities are endless.

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