Why You’ll Love Creamy Tomato Rigatoni Pasta Recipe

The ridged shape of the rigatoni soaks up every bit of the creamy tomato sauce, giving you flavor in every bite.
It comes together quickly—perfect for a weeknight meal when you want something satisfying without hours in the kitchen.
It’s versatile: you can keep it vegetarian or add in meat or extra veggies to suit your mood.
The sauce balances the bright acidity of tomato with the richness of cream and Parmesan for a crowd‑pleasing flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dry rigatoni pasta
salted butter
finely diced onion
minced fresh garlic
salt
Italian seasoning
crushed red pepper flakes (optional for heat)
black pepper
all‑purpose flour
heavy cream (or a lighter cream/half‑and‑half if preferred)
tomato pasta sauce (such as a marinara)
freshly grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions.
Meanwhile, in a large skillet, melt the butter. Add the diced onion and cook until softened and beginning to brown.
Stir in the garlic, salt, Italian seasoning, crushed red pepper flakes (if using), and black pepper. Cook for about 1 minute, taking care not to let the garlic burn.
Sprinkle in the flour and stir until it’s absorbed, forming a light roux.
Add the heavy cream and the tomato pasta sauce. Stir to combine and simmer over medium heat until the sauce is slightly thickened.
When the pasta is cooked, reserve about ¼ to 1 cup of pasta‑cooking water, then drain the pasta.
Add the drained pasta to the sauce in the skillet. Stir in just enough of the reserved pasta water so that the sauce coats the pasta smoothly and holds together.
Sprinkle the freshly grated Parmesan cheese over the pasta before serving.
Serve immediately while hot, garnished if desired.

Servings and timing

This recipe serves approximately 6 people when served as a main course. The total time from start to finish is about 25 minutes (including ~5 minutes of prep and ~20 minutes of cooking).

Variations

Add cooked chicken, Italian sausage, ground beef, ground turkey or crumbled bacon to make it meaty.
Toss in extra vegetables like peas, asparagus, broccoli, bell peppers, mushrooms or spinach for added color and nutrition.
Make it extra cheesy: after combining pasta and sauce, transfer to a baking dish, top with mozzarella or additional Parmesan, and broil just until melted and bubbly.
For a lighter version, use half heavy cream and half milk or half‑and‑half.
If you like a smoky or spicy kick, consider adding smoked paprika, sun‑dried tomatoes or extra red pepper flakes.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 4‑5 days. Freezing is not recommended since the texture of the cream sauce may change. To reheat, warm gently on the stovetop over low heat, stirring and adding a splash of pasta water if needed to restore creaminess.

FAQs

Can I use a different pasta shape instead of rigatoni?

Yes, you can swap in penne, fusilli, rotini or another tube‑shaped pasta. Just note that rigatoni’s ridges help trap the sauce particularly well.

What if I don’t have heavy cream?

You can substitute half‑and‑half or a lighter cream, though the sauce will be a little thinner and less rich.

How can I make this dish vegetarian?

The recipe as described is vegetarian (without added meat). Just ensure the tomato sauce you use is free from meat or meat‑derived ingredients.

Can I make this dish ahead of time?

You can cook the sauce ahead and refrigerate it, then cook the pasta and combine just before serving. However, it’s best served freshly made for optimal texture.

How do I keep the sauce from separating?

Use moderate heat when adding the cream and tomato sauce; stir well and don’t over‑boil. Also reserve some pasta water and add it as needed to bring the sauce together—this helps emulsify and coat the pasta smoothly.

Is this dish freezer‑friendly?

It’s not ideal for freezing because cream‑based sauces can separate or become grainy upon thawing. Best to refrigerate and consume within a few days.

How much heat does the crushed red pepper flakes add?

You can control the spice: using about ¼ teaspoon yields a mild heat, while ⅛ teaspoon keeps it very gentle. You can also omit entirely if you prefer no heat.

What are good side dishes or accompaniments?

A crisp green salad, roasted green beans or garlic bread complement this pasta nicely. A crusty loaf of bread is also perfect to mop up any extra sauce.

Can I add fresh herbs?

Absolutely — fresh basil or parsley added just before serving brightens the dish. You can also stir in fresh oregano or thyme if you like.

How can I make it gluten‑free?

Use a gluten‑free pasta in place of the regular rigatoni and ensure your flour used for the roux is a gluten‑free all‑purpose flour. Also check that the tomato sauce is free from gluten‑containing additives.

Conclusion

If you’re looking for a comforting pasta dinner that doesn’t demand hours in the kitchen, this creamy tomato rigatoni hits the mark. With a luscious tomato‑cream sauce, ridged pasta that clings to it beautifully, and plenty of room to adapt to your taste, it’s a recipe you’ll return to again and again.