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–+ servings
A close-up of rigatoni pasta coated in a rich, creamy tomato sauce, garnished with herbs.

Creamy Tomato Rigatoni

A quick and easy creamy tomato rigatoni recipe perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound rigatoni pasta
For the Sauce
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • optional red pepper flakes to taste

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook rigatoni according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, heavy cream, Parmesan cheese, dried basil, salt, and black pepper. If using, add red pepper flakes.
  5. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  6. Add the drained rigatoni to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

You can add cooked chicken, shrimp, or vegetables like spinach or mushrooms to make this a more complete meal.

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