Quick One Pot Creamy Tomato Rigatoni
Quick One Pot Creamy Tomato Rigatoni — Easy Homemade Comfort (Healthy Weeknight Dinner)
There’s nothing like a warm bowl of pasta to make a rough day feel manageable. Quick One Pot Creamy Tomato Rigatoni has been my go-to cozy dinner for busy weeknights and lazy Sundays alike — it’s fast, comforting, and tastes like a hug in pasta form. It’s the kind of recipe that makes the whole house smell like Sunday dinner, even when you only have 30 minutes.
Serve this for weeknight family dinners, casual date nights at home, or as a simple holiday side when you want something traditional but low-fuss. It scales well for guests and is easy to adapt to healthier or special-diet choices.
🧂 Ingredients:
- 12 ounces rigatoni (regular or whole-wheat)
- 1 tablespoon olive oil
- 1 small onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or 3/4 cup whole milk (see tips for swaps)
- 3/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons tomato paste (optional, for deeper tomato flavor)
- Fresh basil leaves, torn, for garnish
- Optional add-ins: cooked Italian sausage, shredded rotisserie chicken, or a can of drained chickpeas for protein
Helpful tools :
- Large heavy-bottomed pot or Dutch oven — great for even cooking: [Dutch Oven on Amazon](affiliate link)
- Microplane or box grater for fresh Parmesan: [Microplane Grater on Amazon](affiliate link)
- Wooden spoon or silicone spatula: [Silicone Spoon on Amazon](affiliate link)
👩🍳 Directions:
- Heat the pot: Warm the olive oil in a large, heavy-bottomed pot over medium heat.
- Sauté aromatics: Add the diced onion and cook 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Build the sauce: Stir in the crushed tomatoes, tomato paste (if using), broth, dried basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle boil.
- Add the pasta: Add the rigatoni and press it down so most pieces are submerged. Reduce heat to a simmer.
- Simmer until tender: Simmer uncovered, stirring occasionally, for 12–15 minutes until the rigatoni is al dente and the sauce has thickened. (Cooking time may vary by brand — check for doneness at 10 minutes.)
- Finish creamy: Remove from heat and stir in the heavy cream (or milk) and Parmesan until silky. Adjust seasoning with more salt and pepper if needed. If the sauce is too thick, stir in 2–4 tablespoons of extra broth or reserved pasta water.
- Serve: Spoon into bowls, garnish with torn basil and extra Parmesan. Enjoy hot.
Cook’s tip: If you’re adding cooked meat, stir it in at the very end to warm through. If you want a smoother sauce, use an immersion blender for a few quick pulses before adding cream.
💡 Tips & Variations:
- Lighter swap: Use whole milk or half-and-half instead of heavy cream, or replace cream with 1/2 cup cashew cream for a lighter or dairy-free option.
- Vegan version: Use plant-based cream (oat or cashew), nutritional yeast (2–3 tablespoons) instead of Parmesan, and vegetable broth. Use vegan rigatoni if needed.
- Gluten-free: Substitute your favorite gluten-free rigatoni; follow package times. The one-pot method still works beautifully.
- Low-carb option: Swap rigatoni for spiralized zucchini (zoodles). Add zoodles in the last 3–5 minutes so they stay tender-crisp.
- Add protein: Stir in browned Italian sausage, shredded rotisserie chicken, or chickpeas for a higher-protein meal.
- Fresh herbs: Fold in chopped spinach or baby kale at the end for an extra veggie boost.
- Make it richer: Stir in a tablespoon of butter with the cream for a silky finish.
- Leftovers & storage: Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth or milk. Freeze in portions for up to 2 months — thaw overnight in the fridge before reheating.
🩺 Health & Lifestyle Tie-in:
This recipe can be a healthful, budget-friendly staple. Tomatoes are rich in lycopene — an antioxidant linked to heart health — and using whole-wheat pasta increases fiber and lasting fullness. Swapping in lean proteins or legumes boosts protein content without breaking the bank, which helps both your physical health and your financial well-being (fewer expensive takeout meals!).
Conclusion:
If you try this Quick One Pot Creamy Tomato Rigatoni, please tell me how it turned out — leave a comment, snap a photo, or tag me on social media. There’s something special about simple food made with care, and I’d love to see your cozy bowls. Happy cooking and comfort-eating!
If you want, I can also provide a printable recipe card, a grocery list, or a short video script for this post. Which would help you most?
Creamy Tomato Rigatoni
Ingredients
Method
- Warm the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion and cook for 3–4 minutes until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes, tomato paste (if using), broth, dried basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle boil.
- Add the rigatoni and press it down so most pieces are submerged.
- Reduce heat to a simmer and cook uncovered, stirring occasionally, for 12–15 minutes until the rigatoni is al dente and the sauce has thickened.
- Remove from heat and stir in the heavy cream (or milk) and Parmesan until silky.
- Adjust seasoning with more salt and pepper if needed. If the sauce is too thick, stir in 2–4 tablespoons of extra broth or reserved pasta water.
- Spoon into bowls, garnish with torn basil and extra Parmesan. Enjoy hot.
