If you’re craving a dish that feels like a warm hug on a plate, look no further than this Creamy Tomato Rigatoni Recipe. It’s the kind of meal that combines the vibrant flavors of tangy San Marzano tomatoes and sweet grape tomatoes with the comforting creaminess that only heavy cream and fresh spinach can bring. Perfectly cooked rigatoni soaks up all those rich flavors, and just a sprinkle of Pecorino Romano and fresh basil on top takes it to the next level. Whether you’re cooking for yourself or feeding a small crowd, this recipe has an inviting simplicity and luscious taste that will keep you coming back for more.
Ingredients You’ll Need
Each ingredient in this Creamy Tomato Rigatoni Recipe plays a vital role, coming together effortlessly to create a dish bursting with flavor, texture, and color. From the punchy garlic and sweet onion that build the base to the cream and fresh basil that finish it with elegance, every component counts.
- Olive oil: The perfect base to gently sauté garlic and onions, adding richness and depth.
- Garlic (7 cloves, minced): Brings a fragrant sharpness to awaken your taste buds right at the start.
- Sweet onion (1 large, finely diced): Adds sweetness and softness to balance the tomato acidity.
- Salt (2 teaspoons, divided): Enhances and brings out all the natural flavors perfectly.
- Black pepper (1 teaspoon, divided): Introduces a subtle heat and complexity.
- Red pepper flakes (1 teaspoon): Gives the dish a gentle kick that keeps it exciting.
- San Marzano tomatoes (28 ounces, canned): Their sweet and tangy flavor forms the saucy heart of this dish.
- Vegetable or chicken broth (2 1/2 cups): Adds savory depth and helps cook the pasta right in the sauce.
- Heavy cream (1 cup): Creates the luscious, velvety texture that makes this rigatoni recipe irresistible.
- Grape tomatoes (16 ounces, halved): Provide bursts of freshness and color throughout the dish.
- Spinach (5 ounces): Adds a vibrant green touch and a boost of nutrients.
- Rigatoni pasta (1 pound): The perfect shape to trap that creamy, tomatoey goodness inside each tube.
- Fresh basil (1/3 cup, minced): Infuses a bright, aromatic finish that ties it all together.
- Pecorino Romano & Basil: For garnishing, providing a salty tang and herbaceous flair.
How to Make Creamy Tomato Rigatoni Recipe
Step 1: Build Your Flavor Base
Start by warming olive oil in a deep skillet over medium heat, then add the minced garlic. Cook it just for about a minute until it fills your kitchen with a fragrant aroma. Next, toss in the finely diced sweet onion along with a teaspoon each of salt and black pepper, plus the red pepper flakes. Sauté everything for 2-3 minutes until the onions turn soft and translucent—this foundational step ensures that the sauce will be bursting with a layered, savory sweetness.
Step 2: Add the Grape Tomatoes
Once your onions are nicely softened, add the halved grape tomatoes to the skillet. Let them sauté for 2-3 minutes, allowing them to soften and release their juicy sweetness. These little bursts of fresh tomato elevate the dish with added texture and brightness, creating balance in this creamy setup.
Step 3: Bring in the Broth and San Marzano Tomatoes
Pour in the vegetable or chicken broth along with the canned San Marzano tomatoes. Use your spoon to break up the whole tomatoes as you stir everything together. Bring the mixture to a boil—the combination of broth and tomatoes will create a rich, flavorful base in which your pasta will cook perfectly.
Step 4: Cook the Rigatoni in the Sauce
Now it’s time to add the real star: the uncooked rigatoni. Stir it in, cover the skillet, and let the pasta simmer in the boiling tomato mixture for 10-12 minutes. This method allows the rigatoni to absorb the sauce’s flavors fully while cooking al dente. Keep an eye on it—once the liquid is mostly absorbed and the pasta is tender, you’re ready for the next step.
Step 5: Add Cream, Spinach, and Basil
Reduce the heat and stir in the heavy cream, fresh spinach, and minced basil. Watch as the sauce thickens and becomes irresistibly creamy over 3-4 minutes. The spinach wilts right into the sauce, adding lovely color and a subtle earthiness, while the basil injects its signature fresh aroma.
Step 6: Final Seasoning and Garnish
Give the sauce a taste and add more salt if needed to balance everything out. When serving, sprinkle freshly grated Pecorino Romano and extra minced basil on top. These finishing touches create a salty contrast and a pop of freshness that brings your Creamy Tomato Rigatoni Recipe to life.
How to Serve Creamy Tomato Rigatoni Recipe
Garnishes
To elevate your dish visually and flavor-wise, always add a generous sprinkle of freshly grated Pecorino Romano and some minced fresh basil. A drizzle of good olive oil or even a pinch of crushed red pepper on top can bring an extra dimension. These simple garnishes enhance the creamy, tangy flavors and add beautiful pops of color.
Side Dishes
This rich and hearty pasta pairs perfectly with a light arugula salad dressed in lemon vinaigrette or garlic bread with a crispy crust. For a green vegetable side, consider roasted asparagus or steamed broccoli, adding freshness and crunch to complement the creaminess of the rigatoni.
Creative Ways to Present
For a casual family meal, serve the rigatoni straight from the skillet, making it easy for everyone to help themselves. For a more formal dinner, plate individual portions and garnish with a basil leaf and Pecorino shavings, perhaps alongside a glass of chilled white wine. Using colorful bowls or pasta plates also highlights the vibrant reds and greens, making the meal visually irresistible.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Tomato Rigatoni Recipe in an airtight container and refrigerate. It should last up to 3 days and maintain its creamy texture well if stored properly. Before you reheat, give it a good stir to redistribute the sauce.
Freezing
While the sauce is stable enough to freeze, the pasta can become a bit softer once thawed. If you plan to freeze, cool the rigatoni completely before transferring it to a freezer-safe container or bag. It should keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce seems too thick. Microwaving works too—just heat in short bursts and stir in between to maintain a creamy consistency. Avoid high heat to prevent curdling the cream.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for capturing the creamy tomato sauce inside its tubes, other tube-shaped pastas like penne or ziti work beautifully as well. Even fusilli or farfalle can hold the sauce well if rigatoni isn’t on hand.
Is there a vegetarian version of this Creamy Tomato Rigatoni Recipe?
Yes, the recipe as given is already vegetarian if you choose vegetable broth. Simply swap out the chicken broth for vegetable broth to keep it meat-free while retaining delicious flavor.
Can I make this recipe vegan?
To veganize, replace the heavy cream with a plant-based cream alternative like coconut cream or cashew cream, and use nutritional yeast instead of Pecorino Romano for that cheesy kick. Just keep the broth vegetable-based.
How spicy is this dish?
The red pepper flakes add a mild spicy warmth, not overwhelming heat. You can adjust the amount to your preference or leave them out altogether for a milder version.
What’s the best way to reheat leftover Creamy Tomato Rigatoni Recipe?
Stovetop reheating over low heat with a splash of broth or cream is best to maintain the sauce’s creamy texture. Microwaving works too, but be sure to stir often to prevent the cream from separating.
Final Thoughts
This Creamy Tomato Rigatoni Recipe is one of those dishes that feels like a little celebration every time you make it. The combination of creamy richness, tangy tomatoes, and herbaceous basil comes together in perfect harmony. I promise once you try it, it will quickly become a beloved staple in your kitchen. So grab your rigatoni and get cooking — you’re in for a delicious ride!
Print
Creamy Tomato Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Tomato Rigatoni is a comforting, flavorful Italian-inspired pasta dish that combines tender rigatoni cooked in a luscious tomato-based sauce enriched with cream, fresh spinach, and basil. The recipe features a harmonious blend of San Marzano and grape tomatoes, garlic, and spices, finished with a sprinkle of Pecorino Romano for a perfect balance of richness and tang.
Ingredients
Sauce and Vegetables
- 3 tablespoons olive oil
- 7 cloves garlic, minced
- 1 large sweet onion, finely diced
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon red pepper flakes
- 28 ounce can San Marzano tomatoes
- 2 1/2 cups vegetable or chicken broth
- 1 cup heavy cream
- 16 ounces grape tomatoes, halved
- 5 ounces fresh spinach
- 1/3 cup fresh basil, minced
Main
- 1 pound rigatoni pasta
Topping
- Pecorino Romano cheese, freshly grated (to taste)
- Additional minced fresh basil (for garnish)
Instructions
- Sauté Aromatics: In a deep skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Then add the diced onion, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes. Sauté the mixture for 2-3 minutes until the onions soften and become translucent.
- Add Grape Tomatoes: Incorporate the halved grape tomatoes into the skillet. Sauté for an additional 2-3 minutes to help the tomatoes release their juices, enhancing the sauce’s flavor and texture.
- Combine Broth and Canned Tomatoes: Pour in the vegetable or chicken broth along with the canned San Marzano tomatoes. Use a spoon to break up the canned tomatoes and mix everything thoroughly. Bring the mixture to a rolling boil.
- Cook Rigatoni in Sauce: Add the uncooked rigatoni directly into the boiling tomato mixture. Cover the skillet and allow the pasta to cook for 10-12 minutes, stirring occasionally, until the rigatoni is tender and most of the liquid is absorbed, creating a thick, flavorful sauce.
- Finish with Cream, Spinach, and Basil: Stir in the heavy cream, fresh spinach, and minced basil. Cook together for 3-4 minutes until the sauce thickens slightly and the spinach wilts, integrating all flavors.
- Season and Serve: Taste the dish and add more salt if necessary. Serve the creamy tomato rigatoni topped with freshly grated Pecorino Romano cheese and garnish with additional minced basil for a fresh, aromatic finish.
Notes
- Use San Marzano tomatoes for a rich and authentic tomato flavor.
- Adjust the red pepper flakes according to your preferred spice level.
- Stir occasionally when cooking the rigatoni in the sauce to prevent sticking.
- Substitute heavy cream with a dairy-free alternative to make the dish lactose-free.
- For added protein, consider adding cooked chicken or Italian sausage.
