Creamy Tomato Rigatoni Pasta: A Deliciously Rich and Flavorful Dish

Creamy Tomato Rigatoni Pasta is the ultimate comfort food, bringing together tender rigatoni pasta, a luscious, creamy tomato sauce, and a touch of fresh basil for added flavor. This dish combines simple ingredients with big flavors, making it an ideal weeknight dinner or a special dish for entertaining. The richness of the cream balances out the acidity of the tomatoes, and the addition of spinach and grape tomatoes provides a burst of freshness. Whether you’re cooking for yourself, your family, or guests, this dish will satisfy everyone’s cravings.

If you love creamy pasta dishes, be sure to try this classic Alfredo pasta recipe or explore delicious homemade tomato sauces.

Basic Recipe: Ingredients and Instructions

Creamy Tomato Rigatoni Pasta Recipe: A Rich and Flavorful Comfort Dish

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• Author: Jennifer Mitchell
• Total Time: 35 minutes
• Yield: 4-6 servings 1x
• Diet: Vegetarian

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Description

Creamy Tomato Rigatoni Pasta is a rich and comforting dish that combines the savory flavors of San Marzano tomatoes, garlic, onion, and a creamy sauce, all tossed with hearty rigatoni pasta. With a touch of red pepper flakes for warmth and fresh spinach and grape tomatoes for a burst of freshness, this dish is perfect for a cozy dinner. Topped with fresh basil and grated Pecorino Romano, it’s a delightful meal that everyone will love!

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Ingredients

Scale 1x2x3x

• 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

• 2½ cups vegetable or chicken broth

• 1 cup heavy cream

• 16 ounces grape tomatoes, halved

• 5 ounces spinach (fresh)

• 1 pound rigatoni pasta

• ⅓ cup fresh basil, minced

Optional Toppings:

• Pecorino Romano cheese

• Extra fresh basil for garnish

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions. Drain the pasta, reserving 1 cup of pasta cooking water for later use.

2. Sauté Vegetables: While the pasta is cooking, heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and diced onion. Sauté for about 5 minutes, or until the onions are softened and translucent.

3. Add Tomatoes & Broth: Stir in the red pepper flakes, San Marzano tomatoes (with juices), vegetable or chicken broth, and 1 teaspoon of salt and ½ teaspoon of black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly.

4. Blend Sauce: Use an immersion blender to blend the tomato mixture until smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a blender and blend in batches. Return the sauce to the skillet if needed.

5. Add Cream & Vegetables: Stir in the heavy cream and bring the sauce to a simmer. Add the halved grape tomatoes and spinach. Cook for an additional 3-4 minutes, just until the spinach wilts and the grape tomatoes soften.

6. Toss Pasta: Add the drained rigatoni to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta cooking water, a little at a time, until you reach your desired sauce consistency.

7. Season & Garnish: Taste the pasta and adjust the seasoning with additional salt and pepper, if necessary. Stir in the fresh minced basil for added flavor.

8. Serve: Plate the creamy tomato rigatoni pasta and top with optional grated Pecorino Romano and extra fresh basil. Serve immediately and enjoy!

Notes

• Creaminess: For a richer sauce, feel free to add more heavy cream to taste.

• Spinach: If you prefer a stronger spinach flavor, you can use up to 8 ounces of spinach. You can also substitute with other greens like kale or arugula.

• Tomato Substitution: If you can’t find San Marzano tomatoes, any good-quality canned whole tomatoes will work.

• Vegetarian: This dish is already vegetarian, but you can make it vegan by substituting the heavy cream with coconut cream or another dairy-free alternative and skipping the Pecorino Romano.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish, Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 to 1/6 of the recipe
• Calories: 550 kcal
• Sugar: 8g
• Sodium: 1,200mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 40mg

Keywords: Creamy Tomato Rigatoni Pasta

Instructions:

Step 1: Prepare the Pasta

1. Cook the Rigatoni:
   Bring a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Sauce

2. Sauté Garlic and Onion:
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing for 3-4 minutes until fragrant and the onions become soft and translucent.
3. Add Seasonings:
   Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, and the red pepper flakes. Continue to cook for another minute, letting the spices bloom in the oil.
4. Add the Tomatoes:
   Pour in the can of San Marzano tomatoes, crushing them gently with the back of a spoon as they cook. Let the tomatoes simmer for 10 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Add Broth and Cream:
   Once the tomatoes have simmered, pour in the vegetable or chicken broth and the heavy cream. Stir well to combine, then bring the mixture to a gentle simmer. Allow the sauce to cook for another 5-7 minutes, until it thickens to your desired consistency.

Step 3: Add the Fresh Ingredients

6. Toss in Grape Tomatoes and Spinach:
   Stir in the halved grape tomatoes and spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the tomatoes to soften.

Step 4: Combine with Pasta

7. Combine Pasta and Sauce:
   Add the cooked rigatoni pasta to the skillet with the creamy tomato sauce. Stir to combine, adding a bit of reserved pasta water if the sauce seems too thick. Adjust the seasoning with additional salt and pepper, to taste.
8. Finish with Fresh Basil:
   Stir in the minced fresh basil, allowing it to flavor the pasta and sauce. If desired, top with grated Pecorino Romano cheese for a rich, savory finish.
9. Serve:
   Serve the creamy tomato rigatoni pasta hot, garnished with additional fresh basil leaves and more Pecorino Romano cheese if desired.

Advanced Techniques

How to Elevate Your Creamy Tomato Rigatoni Pasta

While this dish is already packed with flavor, there are a few techniques you can use to elevate the dish even further:

1. Roast the Tomatoes:
   For deeper, more intense flavor, try roasting the grape tomatoes before adding them to the sauce. Simply toss the halved tomatoes with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes. Roasting the tomatoes caramelizes their sugars, adding a rich, smoky flavor to the dish.
2. Add Protein:
   For a heartier meal, consider adding grilled chicken, sausage, or even shrimp to your creamy tomato rigatoni. Just cook the protein separately and toss it in at the end for added flavor and texture.
3. Make It Spicy:
   If you love a little heat, add more red pepper flakes or even some chopped fresh chilies to the sauce. You can also stir in a dollop of chili paste for a different flavor profile.
4. Infuse the Sauce with Herbs:
   Try infusing the cream with fresh thyme or rosemary for additional aromatic flavor. Just add a few sprigs of the herbs to the cream while it simmers, then remove them before serving.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store and Reheat Creamy Tomato Rigatoni Pasta

This dish makes great leftovers, and it stores well for a few days. Here’s how to keep it fresh:

• Refrigeration:
  After the pasta has cooled, store it in an airtight container in the refrigerator for up to 3-4 days. The cream-based sauce may thicken after sitting in the fridge, but it will still taste delicious.
• Freezing:
  While pasta dishes with cream-based sauces are not ideal for long-term freezing, you can freeze the creamy tomato sauce (without the pasta) for up to 3 months. When ready to serve, reheat the sauce and then toss it with freshly cooked rigatoni.

Reheating Tips:

• For refrigerated pasta:
  Reheat the creamy tomato rigatoni in a skillet over low heat. Add a splash of milk or vegetable broth to loosen up the sauce if it has thickened too much. Stir occasionally until heated through.
• For frozen sauce:
  To reheat frozen sauce, thaw it overnight in the refrigerator or reheat it gently over medium heat in a skillet. Add freshly cooked pasta once the sauce is hot.

Dietary Adaptations and Substitutions

How to Make This Recipe Fit Your Diet

Creamy Tomato Rigatoni is versatile and can easily be adapted to meet various dietary needs. Here are some substitutions:

1. Gluten-Free:
   Swap the regular rigatoni for gluten-free pasta. There are plenty of gluten-free pasta options available, and many work well in this creamy dish.
2. Dairy-Free:
   Replace the heavy cream with a dairy-free alternative such as coconut cream or cashew cream. For the cheese topping, use a plant-based cheese or skip the cheese altogether.
3. Vegan:
   Use vegan butter or olive oil instead of butter, and substitute the heavy cream with coconut cream or a plant-based alternative. Choose a vegan cheese or simply skip the cheese.
4. Low-Carb/Keto:
   For a keto-friendly version, use a low-carb pasta substitute like zucchini noodles (zoodles) or other veggie-based noodles. You can also reduce the amount of cream for a lighter version of the sauce.

FAQs About The Recipe

Q1: Can I use other types of pasta instead of rigatoni?
A1: Yes! You can use any pasta you prefer, such as penne, farfalle, or spaghetti. Rigatoni works well because its ridges hold the sauce, but feel free to swap it based on your preference.

Q2: Can I make the sauce ahead of time?
A2: Yes, you can prepare the sauce a day or two ahead of time. Just store it in an airtight container in the fridge, and reheat when ready to serve.

Q3: Can I use fresh tomatoes instead of canned San Marzano tomatoes?
A3: Yes! If you have fresh ripe tomatoes, you can substitute them for canned tomatoes. To do this, blanch the tomatoes in boiling water, remove the skins, and chop them before adding them to the sauce.

Q4: How can I make the dish spicier?
A4: To add more heat, increase the amount of red pepper flakes, or add fresh chopped chili peppers like jalapeños or serranos to the sauce.

Q5: Can I freeze leftover creamy tomato rigatoni pasta?
A5: While it’s best to freeze the sauce separately, you can freeze the pasta and sauce together. Just be aware that the cream-based sauce may change in texture when reheated.

Conclusion & Final Thoughts

Creamy Tomato Rigatoni Pasta is an indulgent and satisfying dish that brings together the rich flavors of tomatoes, cream, and fresh basil with the perfect amount of seasoning. It’s an easy yet impressive meal that’s perfect for weeknights or special occasions. The combination of tender rigatoni, creamy sauce, and vibrant vegetables makes this dish a crowd-pleaser, and it can easily be adapted to suit different dietary preferences. Whether you’re serving it as a main course or pairing it with a side salad, this pasta dish will quickly become a favorite in your recipe rotation.

Give this recipe a try for your next meal and enjoy the comforting, flavorful goodness of creamy tomato rigatoni pasta!