Creamy Tomato Rigatoni Pasta

Creamy Tomato Rigatoni Pasta
Creamy Tomato Rigatoni Pasta
Creamy Tomato Rigatoni Pasta

Creamy Tomato Rigatoni Pasta

Quick to make and the family will go crazy for it!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 553 kcal


  • 1 lb dry rigatoni pasta
  • 2 tbsp salted butter
  • ½ small onion finely diced
  • 1 tbsp minced garlic
  • 1 tsp salt
  • ½ tsp Italian seasoning
  • ⅛-¼ tsp crushed red pepper flakes ⅛ for no heat, ¼ for some heat
  • ¼ tsp black pepper
  • 1 tbsp all purpose flour
  • 1 ½ c heavy cream
  • 1 ½ c tomato pasta sauce
  • 3 tbsp grated Parmesan cheese


  • Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
  • Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
  • Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
  • Stir in flour until no white remains.
  • Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
  • When pasta is cooked, reserve 1 cup pasta water and drain.
  • Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
  • Sprinkle with Parmesan cheese before serving.
Keyword pasta

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