Creamy Tomato Rigatoni Pasta – A Weeknight Dinner Hero

Introduction

Did you know that pasta dishes are searched over 1.8 million times a month in the U.S. alone? And among those, creamy tomato-based pastas are topping the charts. Enter this incredibly satisfying, flavor-packed Creamy Tomato Rigatoni Pasta — the ultimate weeknight dinner hero.

Why does it work so well? It’s creamy, tangy, comforting, and comes together in under 30 minutes with pantry staples. This recipe gives you a restaurant-style meal without the fuss, perfect for both busy weeknights and cozy weekends.

Ingredients List

12 oz rigatoni pasta (or penne/ziti as substitutes)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 can (15 oz) crushed tomatoes
1/2 cup tomato sauce or passata
1/2 cup heavy cream (or half-and-half for lighter version)
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil or parsley for garnish

Optional Add-Ins:

Cooked Italian sausage, grilled chicken, or shrimp
Sautéed spinach, mushrooms, or roasted red peppers

Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Fast, flavorful, and family-friendly – dinner done in less time than it takes to order delivery.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Sauté Aromatics

In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté for 2–3 minutes. Stir in garlic and red pepper flakes and cook another 30 seconds until fragrant.

Step 3: Build the Tomato Base

Pour in crushed tomatoes and tomato sauce. Add dried basil, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally.

Step 4: Make It Creamy

Reduce heat to low and stir in heavy cream. Simmer gently for 2–3 minutes, then mix in Parmesan cheese until melted and smooth.

Step 5: Combine Pasta and Sauce

Add cooked rigatoni directly to the skillet. Toss well to coat. Use reserved pasta water to loosen the sauce if needed.

Step 6: Garnish and Serve

Top with fresh basil or parsley and extra Parmesan. Serve hot!

Nutritional Information (Per Serving)

Calories: 430
Protein: 12g
Fat: 18g
Carbohydrates: 52g
Fiber: 4g
Sodium: 480mg
Sugar: 6g

Healthier Alternatives for the Recipe

Lighten it up: Use half-and-half instead of heavy cream.
Add protein: Mix in grilled chicken, turkey meatballs, or tofu.
Lower carbs: Use whole wheat pasta or chickpea pasta.
Vegan swap: Use plant-based cream and skip the cheese or use vegan Parmesan.

Serving Suggestions

Pair with garlic bread or a crusty baguette.
Add a side salad (arugula, cherry tomatoes, vinaigrette) to balance the richness.
Sprinkle with crushed red pepper for extra heat.

Common Mistakes to Avoid

Overcooking pasta: Always cook until just al dente.
Curdling cream: Don’t add cream to boiling sauce — reduce heat first.
Underseasoning: Taste and adjust salt and pepper before serving.
Skipping the pasta water: It helps the sauce cling to the pasta perfectly.

Storing Tips for the Recipe

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portioned containers for up to 2 months.
Reheating: Add a splash of milk or water and reheat gently over medium heat.

Conclusion

This Creamy Tomato Rigatoni Pasta proves that comfort food can be quick, budget-friendly, and totally satisfying. Whether it’s a busy Monday or a lazy Sunday, this pasta delivers every time.

Try it tonight and let us know what you think! Leave a comment, rate the recipe, or subscribe for more easy dinner heroes!