Need easy dinner inspiration for tonight? This easy but totally delicious tomato cream rigatoni recipe is weeknight dinner perfection.
Ingredients
Full recipe and amounts can be found in the recipe card from below.
- Rigatoni.
- Olive oil.
- Butter.
- Onion.
- Garlic.
- Chopped tomatoes.
- Cream. Coconut milk or cashew cream can be used as a vegan substitute.
- Sugar.
- Salt and pepper.
- Basil.
- Parmesan. Use a vegetarian alternative, if preferred.
What can I add to this rigatoni recipe?
If you want to add a protein, cooked chicken, shrimp (prawns) or bacon would all be fantastic. You can also add wilted spinach, kale or cooked mushrooms to add more vegetables.
How long to cook rigatoni?
Rigatoni takes a little longer to cook than shorter pasta shapes due to its size. Bring a large pot of salted water (you want the water to be well-seasoned) to a boil then add the rigatoni. Allow to cook, uncovered, for 10-12 minutes until the pasta is al dente. To know when the pasta is cooked, carefully taste a piece of the drained pasta and if its pleasant to eat without being too firm, it’s ready. Drain the pasta, reserving a cup of cooking water, and combine with the sauce.
Serving suggestion
Easy tomato pasta recipes:
- Spicy tomato bacon pasta
- Easy cheese and tomato pasta bake
- Baked gnocchi with bacon, tomatoes and mozzarella
- Cheese and tomato baked ravioli
Easy tomato cream rigatoni
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 x 400g 14oz can chopped tomatoes
- ½ cup water
- pinch of sugar optional
- ½ cup whipping/heavy cream
- salt & pepper to taste
- 500 g 1lb rigatoni, cooked (reserve 1 cup of cooking water)
- Parmesan and basil to serve
Instructions
- Melt together the olive oil and butter and saute the onions until soft and translucent.
- Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
- Pour ½ cup water into the tomato can and pour into the pot.
- Season with sugar, salt and pepper then allow to simmer for 5 minutes.
- Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
- Add the cooked rigatoni to the pasta sauce and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
- Serve topped with grated Parmesan and fresh basil leaves.
Nutrition
What a simple yet flavourful dish! It is definitely a winner and will become a staple at home. You are right, there were only empty plates and everyone had seconds!!!
A wonderful light pasta, and since there are only 2 of us I have plenty of leftovers to enjoy! I used canned diced tomatos and didn’t realize there was a blender option till I got to that part, lol. Didn’t feel like pulling mine out so I left the hunks of tomato as they were and it was delicious! Thank you for a new quick and easy, light and tasty recipe!
Simple and absolutely delicious
Tried it and love it! I didnt have the chopped tomatoes so I put my diced ones and some tomato sauce in my blender and it was still so good!
Parmesan is not vegetarian.
Feel free to substitute with a vegetarian alternative.
Parmesan can be vegetarian actually. While something like Parmigiano-Reggiano would never be, something labeled just “parmesan” can be if not made with animal enzymes (rennet) such as Good & Gather’s shredded parmesan cheese (at Target) which enzymes are microbial and not animal. Here’s a link to site with a list of a bunch of cheeses in different kinds and the brands that are vegetarian. It constantly updates as well. Hope that helps! 🙂
https://vegetatio.com/content/joyous-living-full-vegetarian-cheese-list
You mean vegan right? Vegetarians only don’t eat meat… Vegans don’t eat biproducts of animals like cheese etc.
Hi this looks great just wondering is the pound of pasta cooked or raw like should I cook one pound of pasta or a half a pound
Thanks
One pound raw.
Hello, your recipe method says ‘add the Rigatoni to the pasta’. I’m confused, I thought the Rigatoni was the pasta?
Regards, Emma.
Oh gosh, I’ve amended the recipe. It should be “add rigatoni to the pasta sauce” 🙂
If you add spinach, at what point should you add it??
I would add it to the sauce after blending if you want the texture. Otherwise add it just before blending.
Super easy and sooo delicious!! Definitely one to keep for the books. Really loved it!
Thanks so much for your comment. 🙂
Maybe a stupid question but is the pasta 500 grams before or after cooking?
Before.
Could you add Italian sausage to this recipe?!?! Planning on making tonight! Looks so amazing
Definitely!
Could I chop up fresh tomatoes, or is is important to use canned ones? Thanks!
The canned tomatoes are much richer in colour and flavour I have found unless you have perfectly ripe tomatoes. You’ll have to remove the tomato skins as well. 🙂
I can’t remember the last time I had rigatoni and now you have me craving it! This looks sensational! Creamy and simple too! YUM!
Thanks so much Christina!
I love pantry dinners! They are a great way to come up with something new and easy. And I certainly won’t judge you for making that yummy looking pasta over and over again. 🙂
Haha, thanks! 🙂
I just watched your video and it ‘urged’ me check my pantry/refrigerator. Yep, I got everything in there — making this one for dinner tonight. Really quick and looks absolutely good. I just need to open a bottle of red to go with it. 🙂
Hope you loved it!
Tomato sauce with cream is SO good. Great video too!
Thanks so much Jill!
An easy weeknight dinner – and your photos are gorgeous!
Thanks so much Lisa!
Really good
So glad you liked it.
Hello, Alida.
Ohh. My tummy is grumbling from looking at your pictures. It looks so mouthwatering. I will definitely try to cook that creamy pumpkin pasta with crispy bacon. Have a great day!
Hope you enjoy it Susana!
Such a deliciously easy weeknight meal Alida! My whole family would love it!
Thanks Mary Ann!