Introduction
rigatoni pasta bathed in a silky, tomato-cream sauce that’s both rich and bright. In this Creamy Tomato Rigatoni, sweet cherry tomatoes simmer down with garlic and olive oil, then deepen in flavor with a splash of white wine and a spoonful of tomato paste. A swirl of heavy cream transforms the sauce into something decadent and luxurious, while a touch of flour gives it perfect body. Tossed together with tender al dente pasta and finished with fresh parsley and optional Parmesan, this dish feels like a restaurant favorite — yet comes together easily in your own kitchen.
Why You’ll Love This Recipe
- Elegant but accessible: It tastes indulgent, but the ingredients are simple and likely already in your pantry.
- Balanced flavors: Sweet tomatoes, aromatic garlic, tangy tomato paste, and silky cream make a harmonious sauce.
- Perfect texture: The ridges of rigatoni capture the creamy sauce, ensuring every bite is rich and satisfying.
- Flexible and forgiving: You can tweak the thickness, adjust creaminess, or even lighten it up if you want.
- Great for sharing: Makes enough for a family dinner, but is elegant enough for a date night at home.
Ingredients (for about 4 servings)
- Rigatoni pasta (about 8 oz)
- Olive oil (several tablespoons)
- Garlic, finely minced (lots — about 8 cloves)
- Cherry tomatoes, halved (approximately 3 cups)
- Dry white wine (around 1 cup)
- Tomato paste (about 2 tablespoons)
- Granulated sugar (1 teaspoon — to balance acidity)
- Smoked paprika (a pinch or to taste)
- Heavy cream (2 cups)
- All-purpose flour (to create a slurry for thickening)
- Salt and freshly ground black pepper, to season
- Chili flakes (optional, for a gentle heat)
- Fresh parsley (finely chopped)
- Parmesan cheese, freshly grated (optional, for serving)
Step-by-Step Instructions
- Sauté the Garlic:
Warm olive oil in a large skillet over medium heat. Add the minced garlic with a pinch of salt, and cook gently until it turns golden and aromatic. Be careful not to let it burn. - Cook the Tomatoes:
Add the halved cherry tomatoes to the skillet. Let them cook slowly for 10–15 minutes, stirring occasionally, until they begin to soften and release their juices. This slow cooking helps concentrate their natural sweetness. - Deglaze and Build Flavor:
Pour in the white wine to deglaze the pan, scraping up any flavorful bits. Let the wine simmer for a few minutes to reduce slightly. Then stir in the tomato paste, sugar, smoked paprika (if using), and chili flakes if you like a touch of spice. - Add Cream and Thicken:
Lower the heat and pour in the heavy cream. In a small bowl, mix the flour with a little water to make a slurry, then whisk it slowly into the sauce. Let the sauce simmer gently for 5–10 minutes, stirring occasionally, until it thickens and becomes silky. - Finish the Sauce:
Stir in salt, pepper, and chopped parsley. Taste and adjust as needed — you might want more salt, a pinch more sugar, or a little extra cream depending on your tomatoes. - Combine with Pasta:
Meanwhile, cook the rigatoni according to package instructions until al dente. Drain, reserving a bit of pasta water. Transfer the pasta into the skillet with the sauce and toss gently so the rigatoni is well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. - Rest Before Serving:
Let the pasta sit off the heat for about 5 minutes, covered. This allows the flavors to meld and the sauce to settle into the rigatoni. - Serve:
Divide between bowls or plates, and if you like, sprinkle with freshly grated Parmesan and a little extra parsley for color and flavor.
Tips & Tricks
- Use medium-low heat when simmering the tomatoes to avoid burning and to give them time to break down slowly.
- Keep a small bowl of reserved pasta water – it’s very handy if you want to adjust the sauce consistency later.
- If your cream is very cold, warm it slightly before adding to avoid shocking the sauce.
- Don’t rush the tomato cooking step: letting them soften fully brings out more natural sweetness.
- For a richer flavor, you can add a small knob of butter right at the end before tossing with pasta.
Variations & Options
- Lightened version: Use half-and-half instead of heavy cream for a lighter sauce.
- Vegan twist: Use a plant-based cream (like cashew cream) and swap butter or oil for a vegan fat.
- Add protein: Stir in grilled chicken, shrimp, or sausage when combining with pasta for a heartier meal.
- Smoky or spicy: Increase smoked paprika or chili flakes if you like more depth or heat.
- Veggie boost: Add sautéed spinach, roasted bell peppers, or mushrooms into the sauce.
- Cheesy finish: Try tossing in mozzarella pearls or burrata instead of (or in addition to) Parmesan for a creamier, molten texture.
Frequently Asked Questions
Can I skip the wine?
Yes — if you prefer, use vegetable or chicken broth with a splash of lemon juice or vinegar to retain some brightness without alcohol.
How do I store leftovers?
Let the pasta cool, then store in an airtight container in the fridge for up to 3 days. When reheating, warm gently and add a little cream or pasta water to revive the sauce.
Can I make this sauce ahead of time?
Definitely — you can prepare the sauce, refrigerate it, and then reheat before tossing with fresh pasta. Just whisk in a bit of water or cream if it thickens too much.
Is there a gluten-free option?
Yes. Use gluten-free pasta and ensure your flour (for the slurry) is also gluten-free.
Final Thoughts
This Creamy Tomato Rigatoni is a beautiful example of how simple ingredients – garlic, tomatoes, cream, and pasta – can come together to create something rich, comforting, and elegant. With its creamy texture, sweet tomato flavor, and just enough depth, it’s a dish that feels indulgent without being overly complicated. Perfect for a cozy weeknight, a family dinner, or when you want to impress with something truly delicious.