If there’s one dinner I rely on when the day gets away from me, it’s this Creamy Tomato Rigatoni Pasta. It’s ridiculously easy, ready in under 30 minutes, and loaded with all the things I love in a cozy pasta dish—tender rigatoni, a velvety tomato cream sauce, and a generous sprinkle of parmesan on top.
This one’s a weeknight wonder. It’s meatless (but hearty enough to satisfy), uses simple pantry staples, and pairs with just about anything. Add some roasted green beans or a quick grilled chicken breast on the side—or serve it solo with garlic bread for a no-fuss comfort meal.
Why You’ll Love This Recipe
- Just 25 minutes from start to finish
- Made with basic, budget-friendly ingredients
- Creamy, tangy, and kid-approved
- Perfect as a main or side
- Easy to customize with protein or veggies
Ingredients You’ll Need
Here’s what goes into this creamy dream of a rigatoni dish:
- Rigatoni – or any smaller pasta shape (penne, rotini, fusilli).
- Butter, onion & garlic – the flavor foundation.
- Salt, black pepper, Italian seasoning & red pepper flakes – simple but so effective.
- All-purpose flour – thickens the sauce just enough.
- Heavy cream – for that luscious richness. A lighter cream works too.
- Tomato pasta sauce – use your favorite marinara or tomato basil sauce.
- Parmesan cheese – for the final cheesy flourish.
How to Make Creamy Tomato Rigatoni Pasta
This is a one-pan, no-fuss kind of meal. You’ll be twirling your fork in under 30 minutes.
Boil the pasta
Start with a big pot of salted water. Cook the rigatoni until just al dente. (Save a cup of that pasta water before draining!)
Make the sauce
Melt butter in a skillet, then add onion and cook until soft and lightly golden. Stir in garlic and seasonings. After about a minute, sprinkle in the flour and cook it for another minute to get rid of the raw taste.
Slowly whisk in the cream and tomato sauce. Let it simmer for a few minutes until it starts to thicken.
Bring it together
Add your cooked pasta straight into the skillet. Stir everything together, then splash in some reserved pasta water a little at a time until it’s saucy and glossy. Finish it off with parmesan and give it a final stir.
Optional: Top with more parmesan or fresh basil before serving.
Make It Your Own
Here’s how to change things up depending on what’s in your fridge or what your family loves:
- Add protein – Stir in cooked chicken, Italian sausage, ground beef, or even crumbled bacon.
- Boost the veggies – Toss in mushrooms, spinach, peas, or bell peppers when cooking the onions.
- Bake it cheesy – Pour everything into a baking dish, top with mozzarella, and broil until melty.
What to Serve With It
- Garlic bread or breadsticks (because dipping is a must!)
- Roasted green beans or broccoli
- Grilled or baked chicken
- A fresh side salad with balsamic vinaigrette
FAQs
What makes rigatoni a good choice for creamy sauces?
Those ridges! They help hold on to thick, creamy sauces like this one, so every bite is saucy and flavorful.
Can I use another pasta?
Absolutely. Penne, ziti, fusilli, or rotini all work well.
How long do leftovers last?
Store in the fridge for up to 4–5 days in an airtight container. Just reheat gently on the stove with a splash of milk or cream to loosen the sauce.
Can I freeze it?
Not recommended—the sauce texture can change after freezing.
Creamy Tomato Rigatoni Pasta
Ingredients
- 500 grams dry rigatoni pasta (about 1 lb)
- 2 tablespoons salted butter
- ½ small onion, finely diced
- 1 tablespoon finely minced fresh garlic (3-4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛–¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream (or substitute half and half)
- 1½ cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium heat, and cook until al dente according to the package directions.
- Meanwhile, melt the butter in a large skillet. Add the onion and cook until it softens and begins to brown.
- Stir in the garlic, salt, Italian seasoning, red pepper flakes, and black pepper. Let it cook for about a minute, being careful not to burn the garlic.
- Stir in the flour and cook until no white streaks remain.
- Add the cream and tomato sauce, stirring to combine. Let it simmer over medium heat until it slightly thickens.
- Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the noodles.
- Add the cooked pasta to the sauce in the skillet. Stir in just enough reserved pasta water to bring the sauce together—start with ¼ cup and add more if needed.
- Sprinkle freshly grated Parmesan cheese over the pasta before serving.
Notes
- A lighter cream like half and half can be used, but the sauce will be thinner and less rich.
- This recipe serves 6 as a smaller main or side dish, or 4 as a more generous main course.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 456Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 740mgCarbohydrates 41gFiber 3gSugar 6gProtein 10g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
