Creamy Tomato Rigatoni Pasta
If you need a quick, comforting meal for those hectic weeknights, this Creamy Tomato Rigatoni Pasta is a fantastic option. Featuring a velvety tomato sauce, perfectly tender rigatoni, and fresh spinach, it comes together in just 35 minutes—perfect for busy families.
This creamy tomato rigatoni pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or heavy cream to maintain the creamy texture. For longer storage, freeze the sauce separately for up to 2 months, and cook fresh pasta when ready to serve.
You can control the spice level by adjusting the amount of red pepper flakes. If you prefer a mild sauce, use just 1 teaspoon or omit them entirely.
Yes! While rigatoni is ideal for holding thick sauces, penne or ziti work well too.
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substitutions:
- Ground Beef or Italian Sausage: Swap out the vegetable broth for ground beef or Italian sausage for a heartier meal.
- Ground Turkey: If you’re looking for a lighter protein option, ground turkey works well in place of beef or sausage.
- Dairy-Free: Substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream for a dairy-free version.
- Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Ingredients Needed
- Olive Oil: Forms the base of the sauce and helps sauté the garlic and onions for rich flavor.
- Garlic: Adds a fragrant, savory note to the sauce.
- Sweet Onion: Gives a slight sweetness and depth to the creamy tomato sauce.
- Salt & Black Pepper: Essential seasonings to bring out the flavors of all ingredients.
- Red Pepper Flakes: Adds a bit of heat and spice for balance.
- San Marzano Tomatoes: Known for their sweetness, these canned tomatoes are the perfect base of the sauce.
- Vegetable or Chicken Broth: Adds a rich flavor and helps simmer the rigatoni to al dente perfection
- Heavy Cream: Creates the creamy texture that makes this dish so irresistible.
- Grape Tomatoes: Adds a burst of fresh flavor and color.
- Spinach: A healthy addition that blends seamlessly into the sauce.
- Rigatoni Pasta: The perfect shape to hold onto the thick creamy sauce.
- Fresh Basil: Adds a fragrant, fresh herbal note to finish the dish.
- Pecorino Romano: A sharp, salty cheese that elevates the dish with its umami flavor.
How to Make Creamy Tomato Rigatoni
- In a deep skillet add olive oil and minced garlic. Cook for 1 minute until fragrant. Add in diced onion, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes to saute for 2-3 minutes until softened.
- Next add in your grape tomatoes. Saute for 2-3 minutes to release juices.
- Add your broth and canned tomatoes. Break the tomatoes with your spoon and combine. Bring to a boil.
- Once boiling add in your rigatoni. Cook for 10-12 minutes until liquid has been absorbed and pasta is cooked through.
- Add in your cream, spinach, and basil. Stir and cook for 3-4 minutes until thickened. Add more salt to taste if needed.
- Top your rigatoni with freshly grated pecorino and minced basil.
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Creamy Tomato Rigatoni
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Ingredients
- 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 spinach
- 1 pound rigatoni pasta
- 1/3 cup fresh basil minced
Optional Toppings
- Pecorino romano & Basil
Instructions
- In a deep skillet add olive oil and minced garlic. Cook for 1 minute until fragrant. Add in diced onion, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes to saute for 2-3 minutes until softened. saute for 2-3 minutes until softened.
- Next add in your grape tomatoes. Saute for 2-3 minutes to release juices.
- Add your broth and canned tomatoes. Break the tomatoes with your spoon and combine. Bring to a boil.
- Once tomato mixture is boiling add in your uncooked rigatoni. Cover and Cook for 10-12 minutes until liquid has been absorbed and pasta is cooked through.
- Add in your cream, spinach, and basil. Stir and cook for 3-4 minutes until thickened.
- Add more salt to taste if needed. Top your rigatoni with freshly grated pecorino and minced basil.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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