Name: Creamy Tomato Rigatoni – Easy Pasta Recipes You’ll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces rigatoni; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon kosher salt, plus more for pasta water; 1 (28-ounce) can crushed tomatoes; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for serving; Fresh basil, for garnish (optional)

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This creamy tomato rigatoni isn’t just dinner. It’s comfort in a bowl. I’ve had versions of this at fancy restaurants and in late-night cramming sessions at home, and let me tell you—this one strikes the perfect balance. There’s something magical about tender pasta hugging a rich, velvety tomato sauce. It feels like you’re getting a hug from your food. You know that moment when the garlic hits the olive oil and your kitchen suddenly smells like you’ve got your life together? Yeah, this pasta gives you that. Plus, it’s quick, uses mostly pantry staples, and doesn’t require a culinary degree to make. Even if your day’s been a mess, this bowl will fix your mood—maybe not your inbox, but definitely your mood. It’s a go-to when you want something cozy without breaking the bank or hovering over a stove for hours. Simple steps, short ingredient list, big flavor. If pasta’s your love language, you’re in the right place.

1) Key Takeaways
2) Easy Creamy Tomato Rigatoni Pasta Recipe
3) Ingredients for Creamy Tomato Rigatoni Pasta
4) How to Make Creamy Tomato Rigatoni Pasta
5) Tips for Making Creamy Tomato Rigatoni Pasta
6) Making Creamy Tomato Rigatoni Pasta Ahead of Time
7) Storing Leftover Creamy Tomato Rigatoni Pasta
8) Try these pasta & pizza recipes next!
9) Creamy Tomato Rigatoni Pasta
10) Nutrition

1) Key Takeaways

Quick and easy pasta dinner made with simple ingredients
Great for busy nights, with a creamy tomato base that feels indulgent
Ready in about 30 minutes and perfect for weeknight cooking
You can use any short pasta and make it with what’s already in your pantry
Reheats beautifully and can be made ahead for meal prep

2) Easy Creamy Tomato Rigatoni Pasta Recipe

This creamy tomato rigatoni pasta has become my weeknight rescue recipe. It’s built for those chaotic evenings when you’re starving, tired, and staring at a fridge that feels like it gave up on you. But you know what? This dish pulls through every time.

The main keyword here is “easy pasta recipes” and this one checks all the boxes. The creamy tomato sauce is rich but not too heavy, and the rigatoni gives every bite that perfect texture—soft with just a little chew. This isn’t a recipe that asks for anything fancy, either. If you’ve got pasta, a can of tomatoes, garlic, and a splash of cream, you’re already halfway there.

What makes this recipe sing is its balance. The cream softens the tomato’s tang, the Parmesan adds salt and umami, and a few flakes of red pepper give it a subtle kick. It’s cozy and satisfying without being over-the-top. And yeah, we’ve all had those moments where we just want to eat something warm out of a bowl with a spoon, and this rigatoni is perfect for that.

3) Ingredients for Creamy Tomato Rigatoni Pasta

12 ounces rigatoni
This is the perfect pasta shape for this dish. The ridges catch the sauce and hold it tight. You could swap in penne or fusilli in a pinch, but rigatoni makes it feel right.

1 tablespoon olive oil
This is your flavor foundation. It’s where the garlic and red pepper bloom. Don’t skip it, and don’t use a flavored oil—keep it simple here.

3 cloves garlic, minced
This gives the sauce its soul. Garlic should be fresh and finely chopped. If you only have pre-minced, that’s fine too—but fresh garlic hits different.

1/4 teaspoon red pepper flakes (optional)
This brings just a little heat, nothing overwhelming. I like a little kick, but if spice isn’t your thing, skip it.

1/2 teaspoon kosher salt, plus more for pasta water
This helps every part of the dish taste better. Salting your pasta water properly is key here—it’s your only shot at flavoring the noodles themselves.

1 (28-ounce) can crushed tomatoes
This is the body of the sauce. Go with a good brand if you can. Tomatoes that taste sweet and bright make a big difference.

1/2 cup heavy cream
This is what turns your tomato sauce into a creamy dream. It mellows the acidity and gives the sauce a velvet finish.

1/2 cup grated Parmesan cheese, plus more for serving
This adds a salty, nutty bite. I always save a bit to sprinkle on top before serving.

Fresh basil, for garnish (optional)
If you’ve got it, use it. It makes everything look pretty and adds that nice, herbal finish.

4) How to Make Creamy Tomato Rigatoni Pasta

Step 1. Bring a large pot of salted water to a boil. Once it hits a rolling boil, toss in the rigatoni and cook until just shy of al dente. You want a little bite left because it’ll finish in the sauce.

Step 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Let them cook for a minute until fragrant, but not browned.

Step 3. Pour in the crushed tomatoes and stir in the salt. Let it simmer gently. You want it to reduce a bit and become rich—about 10 minutes should do.

Step 4. Reduce the heat to low and stir in the heavy cream. The sauce will turn a gorgeous pink color. Give it a taste here. If you want it creamier, add a splash more cream.

Step 5. Add your cooked, drained pasta to the skillet. Toss to coat. Add the Parmesan and stir again. Use a splash of that reserved pasta water if it needs to loosen up a bit.

Step 6. Spoon into bowls. Top with more Parmesan and a little basil, if you’re using it. Serve hot and feel accomplished.

5) Tips for Making Creamy Tomato Rigatoni Pasta

Don’t overcook your pasta. I know I say that a lot, but really—al dente matters. The pasta keeps its shape better and holds up in the sauce.

Use good tomatoes. It’s the base of your sauce, so it’s worth grabbing a brand that tastes fresh. Look for one without added sugar or weird spices. You want control over the flavor.

Balance is everything. Creamy doesn’t mean bland. Taste your sauce and tweak it. A pinch of sugar can fix an overly tart tomato. A splash of lemon can wake things up. Just play until it tastes like something you want seconds of.

6) Making Creamy Tomato Rigatoni Pasta Ahead of Time

This is one of those dishes that actually gets better as it sits. The sauce soaks into the pasta, and the flavors mellow out in a nice way. If you’re making it for later, just slightly undercook the pasta so it doesn’t turn to mush.

Let the pasta cool before packing it up. I toss it in just a bit of olive oil so it doesn’t stick, then scoop it into containers. You can reheat it on the stove or in the microwave. Add a splash of cream or milk when you reheat to get that saucy consistency back.

It’s great for meal prep. I’ll often make a double batch, eat some for dinner, then portion out the rest for quick lunches. Makes weekday meals way easier.

7) Storing Leftover Creamy Tomato Rigatoni Pasta

Once cooled, store leftovers in an airtight container in the fridge. They’ll keep well for about four days. The pasta will soak up some of the sauce as it sits, so when you’re ready to eat, add a splash of water or cream before reheating.

Microwave works fine for reheating, but I prefer using a small pan over medium-low heat. You get a more even warm-up, and it lets you stir in a bit of liquid as needed.

Don’t forget to top it with fresh cheese before serving again. A little fresh basil wouldn’t hurt either.

8) Try these pasta & pizza recipes next!

9) Creamy Tomato Rigatoni Pasta