How to Create Perfect Creamy Tomato Pasta

Sauce Development

Build depth of flavor by properly simmering tomatoes with aromatics before adding cream.

Cream Integration

Incorporate dairy elements at proper temperature to prevent curdling and ensure silky texture.

Pasta Perfection

Cook pasta to precise al dente texture that will hold up when finished in the sauce.

Final Harmony

Allow pasta and sauce to briefly meld together, using pasta water if needed for perfect consistency.

Baking Tips

Use high-quality canned tomatoes - San Marzano tomatoes provide the best flavor for this simple sauce.

Cook the pasta just until al dente as it will continue to cook slightly when tossed with the hot sauce.

For a deeper flavor, add a finely diced onion with the garlic and cook until translucent before adding tomatoes.

Deglaze the pan with 1/2 cup of dry white wine after cooking the garlic for an extra layer of flavor.

Adding 1 tablespoon of tomato paste along with the crushed tomatoes intensifies the tomato flavor.

The sauce can be made ahead and refrigerated for up to 3 days - just reheat gently before adding fresh pasta.

For a lighter version, substitute half-and-half for the heavy cream, though the sauce won't be as rich.

Add protein like grilled chicken, Italian sausage, or shrimp to make a heartier meal.

For a baked version, transfer the sauced pasta to a baking dish, top with mozzarella, and broil until cheese is bubbly and golden.

Easy Creamy Tomato Rigatoni

Name: Easy Creamy Tomato Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 pound (450g) rigatoni pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (adjust to taste); 1 can (28 oz) crushed tomatoes (San Marzano preferred); 1 teaspoon dried oregano; 1 teaspoon dried basil (or 2 tablespoons fresh, chopped); 1/2 teaspoon salt (plus more for pasta water); 1/4 teaspoon black pepper; 1 cup heavy cream; 2 tablespoons butter; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup fresh basil leaves, torn or thinly sliced for garnish; Optional additions:; 1 small onion, finely diced; 1/2 cup dry white wine; 1 tablespoon tomato paste; 1/2 cup reserved pasta cooking water; 8 oz fresh mozzarella, torn into pieces; Grilled chicken or Italian sausage for a non-vegetarian version

This comforting pasta dish features al dente rigatoni tossed in a silky, creamy tomato sauce that strikes the perfect balance between richness and acidity. Ready in just 30 minutes with minimal ingredients, this restaurant-quality meal delivers maximum flavor with minimum effort. The sauce clings beautifully to the ridged pasta tubes, creating a satisfying bite every time. Perfect for busy weeknights, date nights at home, or whenever you need a reliable, delicious meal that everyone will love.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound (450g) rigatoni pasta

2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 can (28 oz) crushed tomatoes (San Marzano preferred)

1 teaspoon dried oregano

1 teaspoon dried basil (or 2 tablespoons fresh, chopped)

1/2 teaspoon salt (plus more for pasta water)

1/4 teaspoon black pepper

1 cup heavy cream

2 tablespoons butter

1/2 cup grated Parmesan cheese, plus more for serving

1/4 cup fresh basil leaves, torn or thinly sliced for garnish

Optional additions:

1 small onion, finely diced

1/2 cup dry white wine

1 tablespoon tomato paste

1/2 cup reserved pasta cooking water

8 oz fresh mozzarella, torn into pieces

Grilled chicken or Italian sausage for a non-vegetarian version

Instructions

Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tablespoon) and cook the rigatoni according to package directions until al dente, usually 10-12 minutes.

While the pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not browned.

Pour in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a simmer.

Reduce heat to medium-low and let the sauce simmer for about 10 minutes, allowing it to reduce slightly and develop flavor.

Reduce heat to low and slowly stir in the heavy cream, stirring continuously to incorporate completely. Let the sauce gently simmer for 2-3 minutes, being careful not to boil.

Add the butter and stir until melted and fully incorporated into the sauce.

Remove sauce from heat and stir in the grated Parmesan cheese until melted and sauce is smooth.

When pasta is done, reserve 1/2 cup of pasta water if desired, then drain the pasta. Do not rinse.

Add the hot pasta directly to the sauce, tossing to coat thoroughly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Let the pasta rest in the sauce for 1-2 minutes to absorb flavors.

Serve immediately in warm bowls, topped with additional grated Parmesan and fresh basil.

Easy Creamy Tomato Rigatoni

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Creamy Tomato Pasta

Easy Creamy Tomato Rigatoni

Ingredients

Instructions