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Creamy Tomato Rigatoni

Creamy Tomato Rigatoni is a comforting pasta dish made with tender rigatoni tossed in a rich, velvety sauce of San Marzano tomatoes, sweet grape tomatoes, garlic, and a splash of cream. Finished with Parmesan cheese, it’s simple, flavorful, and perfect for an easy weeknight dinner.
Print Recipe
Servings: 4

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!