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–+ servings
A close-up of creamy tomato rigatoni pasta, garnished with fresh basil and grated cheese.

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, Main Course
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 crushed tomatoes 28 ounce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

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 pepper. Bring to a simmer.
  5. Reduce heat and let the sauce simmer for 5-7 minutes, stirring occasionally.
  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

For a spicier sauce, add a pinch of red pepper flakes with the garlic.

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