A Perfect Creamy Tomato Garlic Rigatoni

Are you on the hunt for the ultimate pasta dish? One that delivers the comfort of a home-cooked meal while having the elegance to impress your guests? Something that is deeply satisfying yet surprisingly straightforward to prepare on a busy evening? We understand that search completely, and we think we’ve found the perfect solution: our delightful Creamy Tomato Garlic Rigatoni.

This recipe represents a wonderful harmony between the bright acidity of tomatoes and the luxurious smoothness of cream, all tied together with a fragrant garlic base. The sauce coats the ridges of the rigatoni beautifully, promising a burst of flavour in every mouthful. There’s no need to spend hours over a hot stove; we’ll guide you through creating this restaurant-worthy meal in less than half an hour. It’s warm, it’s delicious, and we believe it’s destined to become your new favourite pasta recipe.

Why You’ll Adore This Recipe

• Ready in a Flash: From start to finish, this meal is on the table in under 30 minutes, making it the perfect choice for hectic weeknights when you still want something delicious.
• Pantry-Friendly Ingredients: There’s no need for a special shopping trip, as you most likely have these simple, common ingredients in your kitchen already.
• A Rich and Silky Sauce: We’ve carefully balanced tangy tomatoes with decadent cream to craft a smooth, velvety sauce that is simply irresistible. It’s a classic tomato cream pasta sauce you’ll return to time and time again.
• Wonderfully Versatile: This dish shines as a vegetarian main, but it can be easily adapted by adding grilled chicken, succulent prawns, or spicy Italian sausage.
• A Guaranteed Hit: Whether you’re preparing a meal for your family, hosting friends, or simply treating yourself, this comforting and flavourful pasta never fails to please.

What is Creamy Tomato Garlic Rigatoni?

In essence, this dish is a superb example of Italian-inspired comfort food. It is often described as having a “rosa” or “pink” sauce, owing to the beautiful blush hue created when red tomato passata is combined with white cream. This combination yields a sauce that is less sharp than a traditional marinara yet lighter than a heavy Alfredo, striking a delightful balance.

Our choice of rigatoni pasta is very intentional. These large, ridged tubes are perfectly designed for capturing thick, luscious sauces. Each piece of pasta serves as a little vessel for the creamy, garlicky tomato goodness. We believe this dish is more than just a meal; it’s a wonderful experience of texture and flavour that you will truly love. The combination is a fantastic garlic and tomato pasta, taken to the next level with the addition of cream and cheese.

Ingredients

• 400g Rigatoni pasta
• 1 tbsp Olive oil
• 1 large Shallot, finely diced (or 1 small onion)
• 4-5 cloves Garlic, minced
• 1/2 tsp Red pepper flakes (adjust to your spice preference)
• 400g can of chopped tomatoes or passata
• 1 tsp Dried oregano
• 150ml Double cream
• 50g Parmesan cheese, freshly grated, plus extra for serving
• A handful of fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp Sugar (optional, to balance tomato acidity)

Step-by-Step Guide to the Perfect Pasta Dish

We’ve organised this recipe into three straightforward stages to make it as simple as possible. Just follow these steps, and a gorgeous bowl of pasta will be yours in no time.

1. Cooking the Rigatoni

The soul of any pasta dish is, of course, the pasta. Cooking it perfectly is the first essential step.

1. Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a vigorous boil. This is the only opportunity you have to season the pasta itself.
2. Add your rigatoni to the boiling water and cook as per the package directions until ‘al dente’, which means it should retain a slight firmness. The pasta will cook a little further once it’s combined with the sauce. For more detailed advice on achieving perfect pasta, this guide from BBC Good Food is a fantastic read.
3. Before you drain the pasta, reserve about a mugful (around 250ml) of the starchy cooking water. This liquid is the secret to a silky, well-blended sauce.
4. Drain the cooked pasta and set it aside for a moment.

2. Creating the Luscious Creamy Tomato Garlic Sauce

While the pasta is cooking, we can begin crafting the star of our dish: the sauce. This is where the real flavour develops.

1. In a large, deep frying pan or skillet, warm the olive oil over a medium heat. Add the diced shallot and sauté for 3-4 minutes until it becomes soft and translucent.
2. Stir in the minced garlic and red pepper flakes. Continue to cook for another minute until the garlic is fragrant. Be careful not to let it brown, as this can make it taste bitter.
3. Pour in the passata or chopped tomatoes. Add the dried oregano, sugar (if you’re using it), a good pinch of salt, and a few twists of black pepper.
4. Bring the sauce to a gentle simmer and allow it to bubble away for 5-7 minutes. This gives the flavours time to mingle and deepen.
5. Lower the heat and slowly pour in the double cream, stirring continuously until the sauce achieves a lovely, even pink colour. This creates the classic pink sauce rigatoni appearance.
6. Add the freshly grated Parmesan and stir until it has melted smoothly into the sauce. Have a taste and add more salt or pepper if you think it needs it.

3. Bringing It All Together

It’s now time to combine the pasta and the sauce. This final step transforms the two components into a truly cohesive dish.

1. Tip the drained rigatoni into the pan with your creamy tomato sauce. Gently toss everything together until each piece of pasta is beautifully coated.
2. If the sauce feels a bit too thick, add a small splash of the reserved pasta water. The starch in the water helps the sauce cling to the pasta without thinning it out. Add a little at a time until you reach the perfect consistency.
3. Gently fold in the torn fresh basil leaves.
4. Serve straight away in warmed bowls, finished with an extra sprinkling of Parmesan and another grind of black pepper. For a balanced meal, we find this pasta pairs wonderfully with a simple, crisp side salad, like this Classic House Salad with Red Wine Vinaigrette.

Tips for the Best Rigatoni with Rosa Sauce

If you want to elevate your pasta from merely good to truly outstanding, here are a few of our favourite tips for perfecting your rigatoni with rosa sauce.

• Grate Your Own Parmesan: Pre-grated cheese often includes additives that stop it from melting properly, which can give your sauce a slightly grainy texture. Using a block of Parmesan and grating it yourself ensures a much smoother result.
• Don’t Rinse the Pasta: Whatever you do, don’t rinse the pasta after draining! That starchy film on the surface is vital for helping the rich sauce adhere to every piece.
• Keep the Heat Low: When adding the double cream and cheese, ensure your hob is on a low setting. If the sauce is boiling, the cream might split or curdle. A gentle heat is the secret to a velvety smooth finish.
• Give it Room: When you’re ready to combine everything, use a pan that is large enough to toss the pasta and sauce together comfortably. This ensures every piece of rigatoni gets an even coating of that delicious sauce.

Variations and Delicious Add-ins

One of the greatest joys of this recipe is its flexibility. It serves as a wonderful base for you to get creative in the kitchen. For those who love a creamy pasta but fancy a different flavour, our Creamy Garlic Penne Pasta is another fantastic recipe worth exploring.

• Pack in Some Vegetables: Stir through a couple of large handfuls of fresh spinach at the end and allow it to wilt into the sauce. Roasted red peppers, sun-dried tomatoes, or sautéed mushrooms also work beautifully.
• Turn it into a Bake: You can easily transform this into an easy vegetarian pasta bake. Just transfer the finished dish into an ovenproof casserole dish, top generously with mozzarella, and bake at 200°C (180°C Fan) for about 10-15 minutes, until the cheese is golden and bubbling.
• Add a Protein Punch: To make the meal more substantial, consider adding some cooked protein. Sliced pan-fried chicken breast, juicy sautéed prawns, or crumbled Italian sausage are all excellent choices. Mix them in when you add the pasta to the sauce.

–Try a Splash of Vodka: For a classic “Penne alla Vodka” taste, pour in a splash of vodka (around 30ml) after the garlic has become fragrant. Let it cook for a minute to burn off the alcohol before you add the tomatoes. This can help to brighten the tomato flavour.

FAQ

Conclusion: Your New Favourite Pasta Night Awaits

We are truly confident that this Creamy Tomato Garlic Rigatoni will become a firm favourite in your collection of recipes. It succeeds on all levels: it’s quick, packed with flavour, and incredibly comforting. This dish is a testament to the fact that you don’t need complicated methods or rare ingredients to create an unforgettable meal. It’s the type of food that gathers people around the table and leaves everyone feeling content and well-fed.

So, the next time you find yourself pondering what to cook for dinner, we hope you’ll remember this recipe and give it a go. We can’t wait for you to enjoy that first, perfect bite of creamy, saucy pasta.

Did you try this recipe? We’d be delighted to hear how you got on! Please feel free to leave a comment and a rating below to let us and our community know what you thought. Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 400g Rigatoni pasta
• 1 tbsp Olive oil
• 1 large Shallot, finely diced
• 4-5 cloves Garlic, minced
• 1/2 tsp Red pepper flakes
• 400g can of chopped tomatoes or passata
• 1 tsp Dried oregano
• 150ml Double cream
• 50g Parmesan cheese, freshly grated
• A handful of fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste
• 1 tsp Sugar (optional)

Instructions

1. Cook rigatoni in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 250ml of the pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Sauté the shallot for 3-4 minutes until soft, then add the minced garlic and red pepper flakes and cook for 1 more minute until fragrant.
3. Pour in the tomatoes, oregano, sugar (if using), salt, and pepper. Bring to a simmer and cook for 5-7 minutes to allow flavours to meld.
4. Reduce heat to low and stir in the double cream until the sauce is a uniform pink colour. Add the grated Parmesan and stir until it has fully melted.
5. Add the drained rigatoni to the sauce and toss to coat completely. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
6. Fold in the torn fresh basil leaves. Serve immediately, garnished with extra Parmesan cheese and black pepper.

Nutrition (per serving): Calories: 660, Carbs: 82g, Protein: 20g, Fat: 26g