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Creamy Tomato Rigatoni

A quick and comforting one pot pasta dish made with rigatoni, creamy tomatoes, and a blend of aromatic herbs. Perfect for busy weeknights or cozy weekends!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 12 ounces rigatoni (regular or whole-wheat)
  • 1 tablespoon olive oil
  • 1 small onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
Sauce Ingredients
  • 1 can crushed tomatoes (28 ounces)
  • 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
Garnish and Variations
  • Fresh basil leaves, torn, for garnish
  • Optional add-ins: cooked Italian sausage, shredded rotisserie chicken, or a can of drained chickpeas for protein

Method
 

Preparation
  1. Warm the olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until soft and translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
Cooking
  1. Stir in the crushed tomatoes, tomato paste (if using), broth, dried basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle boil.
  2. Add the rigatoni and press it down so most pieces are submerged.
  3. 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.
  4. Remove from heat and stir in the heavy cream (or milk) and Parmesan until silky.
  5. 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.
Serving
  1. Spoon into bowls, garnish with torn basil and extra Parmesan. Enjoy hot.

Notes

If adding cooked meat, stir it in at the very end to warm through. For a smoother sauce, use an immersion blender before adding cream. Refrigerate leftovers in an airtight container for up to 3–4 days.