This creamy tomato rigatoni is rich, slightly sweet, and perfectly balanced with the acidity of ripe and high quality tomatoes. Made with simple, wholesome ingredients, it pairs great with your favorite protein. Whether you are planning a cozy family dinner or an intimate date night, this dish is sure to impress. Give this creamy tomato rigatoni recipe a try when you want to serve something delicious and simple.
Ingredients
12 oz rigatoni pasta
4 garlic cloves, minced
1 small onion, finely chopped
1 can (28 oz) San Marzano tomatoes
2 cups grape tomatoes, halved
½ cup heavy cream
1 tsp crushed red pepper flakes (adjust to taste)
1 tsp garlic powder
1 tsp salt (or to taste)
2 tbsp olive oil
½ cup freshly grated Parmesan cheese
Click on the images for the direct link to the ingredients I used:
Creamy Tomato Rigatoni Instructions
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the halved grape tomatoes and cook for about 5 minutes until they start to soften and release their juices.
Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and crushed red pepper flakes; cook for 30 seconds until fragrant.
Pour in the canned San Marzano tomatoes with their juices. Use a spoon to break them up slightly. Let the sauce simmer for 10–15 minutes, stirring occasionally.
Stir in the heavy cream and grated Parmesan cheese. Season with salt and garlic powder. Simmer for another 2–3 minutes until the sauce is creamy and well combined.
Add the cooked rigatoni to the sauce and toss to coat evenly. Cook together for 1 minute.
Serve and enjoy!
Creamy Tomato Rigatoni Storage Tips
- Let it cool to room temperature, then store it in an airtight container in the fridge for up to 3–4 days.
- You can also freeze it for up to two months.
- When reheating in the microwave, add a splash of cream and heat in 30-second increments until warmed to your desired temperature.
Cooking Tips
Use high-quality tomatoes like San Marzano.
If the sauce is too acidic, add a pinch of sugar to balance it out.
Simmer low and slow to develop deeper flavor.
Stir in heavy cream off heat to prevent curdling.
Add fresh basil at the end if you want to incorporate a bright, fresh flavor.
Creamy Tomato Rigatoni
Ingredients
- 12 oz rigatoni pasta
- 4 garlic cloves minced
- 1 small onion finely chopped
- 1 can 28 oz San Marzano tomatoes
- 2 cups grape tomatoes halved
- ½ cup heavy cream
- 1 tsp crushed red pepper flakes adjust to taste
- 1 tsp garlic powder
- 1 tsp salt or to taste
- 2 tbsp olive oil
- ½ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the halved grape tomatoes and cook for about 5 minutes until they start to soften and release their juices.
- Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and crushed red pepper flakes; cook for 30 seconds until fragrant.
- Pour in the canned San Marzano tomatoes with their juices. Use a spoon to break them up slightly. Let the sauce simmer for 10–15 minutes, stirring occasionally.
- Stir in the heavy cream and grated Parmesan cheese. Season with salt and garlic powder. Simmer for another 2–3 minutes until the sauce is creamy and well combined.
- Add the cooked rigatoni to the sauce and toss to coat evenly. Cook together for 1 minute.
- Serve and enjoy!
If you enjoyed this creamy tomato rigatoni, you might also like this tomato burrata pasta recipe.
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