Creamy Tomato Rigatoni Pasta is a 25-minute, family-friendly dinner with rigatoni tossed in a creamy tomato sauce and finished with Parmesan. Simple ingredients, big flavor!
Like this rigatoni recipe? You might enjoy this Sun Dried Tomato Pasta, One Pot Pasta Primavera Recipe, or this Garlic Parmesan Orzo Pasta!
This Creamy Tomato Rigatoni Pasta takes jarred tomato sauce, a splash of cream, a few spices, and a box of rigatoni and turns them into something that looks and tastes way more special than it has any right to!
The sauce is velvety and garlicky with a little kick from red pepper flakes, and those rigatoni ridges grab onto every bit of it.
Some nights I keep it totally meatless, other nights I toss in leftover chicken or sausage and whatever veggies need to be used up!
A handful of Parmesan on top and some bread on the side, and it feels like an extra special pasta night with barely any effort.
What others are saying:
I have made this several times now and I am so grateful to you for sharing this recipe. It always blows me away how simple and delicious this pasta is. Ranjana
Creamy Tomato Rigatoni Pasta ingredients:
- Rigatoni pasta: Penne, fusilli, or another short pasta shape will work if that’s what you have.
- Salted butter: Unsalted butter works if that’s what you have. Just make sure to taste and adjust the salt at the end!
- Onion: Use a yellow or white onion, finely diced, so it softens quickly.
- Fresh garlic: I use about 3–4 cloves for this recipe. Jarred minced garlic is a quick substitute if that’s what you have in your fridge.
- Crushed red pepper flakes: Use the smaller amount for a very mild sauce or bump it up if you like heat.
- Heavy cream: Half-and-half works if you want it a bit lighter, just know the sauce will be slightly less rich.
- Tomato pasta sauce: Use your favorite marinara or tomato-based pasta sauce. Chunky or smooth, both work!
- Freshly grated Parmesan: I like to grate it from a block so it melts and blends into the sauce more smoothly.
How to make Creamy Tomato Rigatoni Pasta:
This Creamy Tomato Rigatoni comes together on the stove while the pasta cooks, so it stays fast and weeknight-friendly! Scroll down to the recipe card for full ingredient amounts and detailed instructions.
- Add garlic and seasonings to the melted butter.
- Add the flour and stir until no white remains.
- Pour in the tomato sauce and cream.
- Reserve some pasta water to stir into the sauce after combining with the pasta.
Why the pasta water?
Adding a bit of the pasta water helps to thicken the sauce and ensures that it coats the noodles perfectly. There’s a bit of starch in the water that has come off of the pasta as it cooks, so it’s not the same as just adding in plain water!
Be sure to add pasta water slowly: Start with a small splash and add more only if needed so the sauce stays creamy and not watery.
How to store leftover pasta:
Leftover Creamy Tomato Rigatoni keeps well in an airtight container in the fridge for 4–5 days! I don’t recommend freezing it since the creamy sauce can change texture.
To reheat, warm it gently on low heat on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened!
Serving suggestions:
I love this Creamy Tomato Rigatoni Pasta with something green like Air Fryer Broccoli, Roasted Green Beans, or a simple side salad.
If you want to add more protein, serve it alongside Slow-Cooker Chicken Breast, Baked Chicken Caprese, or Air Fryer Pork Tenderloin!
Since this is a creamy dish, I also love dunking Artisan Bread or Cheesy Garlic Bread into the sauce.
Creamy Tomato Rigatoni Pasta
written by Ashley Fehr
Ingredients
- 500 grams dry rigatoni pasta, (about 1 lb)
- 2 tablespoons salted butter
- ½ small onion, (finely diced)
- 1 tablespoon finely minced fresh garlic, (3-4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛-¼ teaspoon crushed red pepper flakes, (use ¼ teaspoon for some heat, ⅛ for no heat)
- 1/4 teaspoon black pepper
- 1 tablespoon all purpose flour
- 1½ cups heavy cream, (or sub half and half*)
- 1½ cups tomato pasta sauce, (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
- Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
- Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
- Stir in flour until now white remains.
- Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
- When pasta is cooked, reserve 1 cup pasta water and drain.
- Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
- Sprinkle with Parmesan cheese before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Make it meaty: Bulk up your meal by mixing in cooked Shredded Chicken, leftover Roast Chicken, Italian sausage, ground beef, ground turkey, or even crumbled Air Fryer Bacon. You can also cook whatever meat you wish with the onion! Simply brown it in the skillet until it’s cooked through, then assemble the rest of the sauce as instructed.
- Add veggies: Take the nutrition up a notch and cook even more veggies right along with the onion. Try peas, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it. This is a great way to use up leftover veggies! Be sure to cook firmer vegetables with the onion, and add frozen or soft veggies near the end.
- Make it cheesier: You can never go wrong with more cheese! If you want to melt more cheese over the pasta, transfer the finished pasta to a baking dish, then layer it with the cheese of your choice (mozzarella would be delicious). Broil for just a couple of minutes until the cheese is melted, then serve!
- Gluten-friendly option: Use your favorite gluten-free short pasta and swap the flour for a 1:1 gluten-free blend, and be sure your tomato pasta sauce is labeled gluten-free.
Jodi says
Fantastic! Very flavorful.
Ashley Fehr says
Thanks Jodi!
Sepalika Siriwardhana says
This is the second time I made this following your recipe and its absolutely delicious just like it came out the first time. Super easy steps to follow too.
Ashley Fehr says
I’m so glad to hear that!
Ranjana says
I have made this several times now and I am so grateful to you for sharing this recipe. It always blows me away how simple and delicious this pasta is.
Ashley Fehr says
Thank you Ranjana!
Laura says
This was so tasty! I recommend using Newman’s Own Sockarooni sauce. The seasoned sauce gives it more flavor. I added chicken sausage for some protein as well as spinach and roasted red peppers for some veggies. I will definitely be making this again! Thank you for sharing!
Ashley Fehr says
Thanks for sharing Laura!
Katherine says
Fantastic…quick and easy. Excellent result….everyone loved. Served with side salad and garlic bread. Thank you!!
Ashley Fehr says
Thanks for your review Katherine!
Elisa Cisneros says
This Pasta was soooooo delicious !!! My mother came to visit me today and my husband took over this recipe for me because you know he wanted me to bond with my mom. It came out sooo good !! I even gave him props haha but this recipe was delicious ! Even my mother loved it and served herself 2 times !! Had a bowl with wine ! this is a 10/10 for me ! Thank you so much !
Ashley Fehr says
I’m so thrilled to hear that!
Vania Tovar says
I made this last night and it came out so amazing. This would definitely work with any kind of pasta. I did not use the chili flakes as directed in the recipe. My kids do not like anything spicy, so I opted to use it as a topping instead per serving. I made grilled chicken and topped it with parsley and chili flakes. So glad I found this recipe. It will definitely be a staple dinner for us.
The Recipe Rebel says
Great to hear, Vania!
Tara Hudson says
I made this for a pasta potluck at work and it was a huge hit. Because I don’t have an oven at work to reheat a pan, I mixed it together in a bowl and reheated in a crockpot at work. It was creamy and delicious and had great flavor. Everyone loved it and I got several requests for the recipe.
The Recipe Rebel says
Glad it worked out for you, thank you Tara!
Maggie Portz says
I made this easy and tasty pasta dish. I didn’t use the pepper flakes but I followed the easy recipe. I can’t wait to make this creamy and flavorful meal again. It was a big hit in my family!
The Recipe Rebel says
Great to hear, Maggie! Thank you!
Carrie says
Tried this recipe for Christmas dinner after my nephew requested a fancy red sauce pasta. Boy was it delicious!!! Followed the recipe as is and everyone really liked it. I will include it in our recipe rotation! Super easy to make and very quick too! Absolutely loved it!!!
The Recipe Rebel says
Yay! Great to hear, Carrie!
Lynn says
Use cream cheese, regular or light or Philadelphia cream cheese in place of heavy cream. Use Cojijo Mexican crumble cheese also or in place of parmasean unless you’re using real real parmasean but chances are the parm you have at home is made in the USA and not Italy. Cojijo is tangier like real parm is. Whatever a recipe says for garlic, double it lol unless you’re using garlic pastes or pre minced they tend to be strong. But I use fresh cloves and always double the garlic look. And if you have fresh oregano and basil go with that but not necessary. BTW I’m making this now and don’t have heavy cream so Philly works best even a little sour cream added. I’ll use Philly even when I have heavy cream sometimes. And it’s amazing for making au gratin potatoes and scalloped.
The Recipe Rebel says
Hope it turns out for you Lynn! I haven’t tested the recipe that way so can’t guarantee the results.
Kara says
Great tip! How much do you use of soyr cream and cream cheese for this recipe? Thanks so much!
Kelley Jo says
Loved it !! Easy to make and delicious!!
The Recipe Rebel says
Glad you enjoyed it Kelley!
Linda Daley says
So easy and delicious. Served with garlic Parmesan bread and side salad!
The Recipe Rebel says
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Heather W says
I made this tonight and it is soooo good! It’s like something you would get at a restaurant. I added sweet Italian sausage and peas but next time I will try chicken! Thank you for the great recipe!
The Recipe Rebel says
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
Tish says
I made this but added meatballs. So good! Definitely saving this recipe.
The Recipe Rebel says
Hi Tish! So glad you enjoyed the recipe! Thank you for this kind review!
Michelle R Bolles says
Amazing! I used 1/2 & 1/2 Instead of heavy cream, Rao’s marinara and added fresh basil to top. So so good! Thank you
The Recipe Rebel says
Thank you Michelle!
Lisa says
Finally a dish the whole family enjoys ages 11 – 57. Thank you.
The Recipe Rebel says
Hi Lisa! So glad you enjoyed the recipe! Thank you for tis review!
Heather says
I made this recipe almost exactly as written and it was delicious. The only reason I did not give it 5 stars was because there was no measured amount of butter listed to be used anywhere in the directions. If I were an inexperienced cook I wouldn’t have known for much to use to be enough for the roux after sautéing the onions and spices.
The Recipe Rebel says
Hi Heather, that is just a typo and can easily be fixed. Glad you enjoyed the recipe!
Broadway says
Hey Ashley!
What else can I use if I don’t want to use marina sauce?
Thanks
The Recipe Rebel says
Hi! Any kind of tomato sauce would work! Hope you enjoy it!
Alexis says
Fantastic recipe! I doubled the garlic because…well garlic 😉 but it really was a delicious pasta dish. Thanks!
The Recipe Rebel says
Hi Alexis! So glad you enjoyed it! Thank you for your review!
Maria says
WOW is all I can say to this recipe! It is now on my weekly rotation of dinners to make..it’s so easy to make and SO delish!! My 11 y.o always asks for seconds! Thank you for this amazing recipe! 10/10 would recommend
The Recipe Rebel says
Yay! Thanks Maria!