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–+ servings
A close-up of creamy tomato rigatoni pasta, topped with grated Parmesan 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
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound Rigatoni pasta
For the Sauce
  • 2 tablespoons Olive oil
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 can (28 ounce) Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large pot
  • Large skillet

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, grated Parmesan cheese, dried basil, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
  5. 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.
  6. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

You can add cooked chicken, shrimp, or vegetables to make this a more complete meal.

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