Creamy Rigatoni Pasta Recipe

Creamy Tomato Rigatoni

4.5

(15)

12 Reviews

The addition of cream and butter heightens this simple tomato sauce without making it heavy. It's special but not extravagant, a wonderful choice for any night of the week.

Mary-Frances Heck

Updated on June 23, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

1 mins

Total Time:

45 mins

Servings:

A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. Crushing the canned tomatoes by hand creates a rustic mixture of tomato pulp, pieces, and puree.

This creamy rigatoni recipe is inspired by sommelier Derrick C. Westbrook of 1340 Beer Wine Spirits in Chicago, who named it his ideal dish for pairing with wine. “My first restaurant job was at an Italian restaurant; I’d ask the pasta cook to mix red sauce with a splash of cream, a riff on vodka sauce," he says. "I still love creamy tomato sauce on short pasta, paired with juicy, fresh red wines like Zweigelt or unoaked Cabernet Franc that offer just a touch of funk and medium acidity.”

Frequently Asked Questions

What's the difference between penne pasta and rigatoni?

Although penne pasta and rigatoni are similar in shape — both have a tube-like form with a ridged texture — rigatoni is generally larger than penne. Rigatoni is especially great for saucier recipes, as the large opening helps capture sauces even better than penne.
How long do you cook fresh rigatoni?

If you're using fresh rigatoni instead of dry rigatoni, the cooking time will vary. Typically, fresh pasta is cooked much faster than dry rigatoni and is ready in just a few minutes — about two or three — after it's placed in the boiling water. Meanwhile, dry rigatoni may take about 10 to 12 minutes or so to cook, depending on the product. Either way, the pasta should be cooked until it's al dente, meaning tender yet slightly firm when bitten into.

Notes from the Food & Wine Test Kitchen

When your pasta reaches al dente, and it's time to drain it, you'll want to reserve a small amount of the pasta water for the sauce. The starches in it serve as a thickening agent, helping to emulsify the sauce and aid in its ability to coat each piece of pasta. It also works wonders to revive your leftovers — splash in a bit of the water as you reheat your meal to restore texture.

Suggested pairing

This creamy rigatoni pasta pairs well with fresh red wines like Zweigelt or an unoaked Cabernet Franc.

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Ingredients

1/4 cup unsalted butter
1 cup yellow onion, chopped
1 (28-ounce) can whole, peeled plum tomatoes, crushed by hand and juices reserved
12 ounces uncooked rigatoni pasta
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 ounce Parmesan cheese, grated
1 tablespoon fresh flat-leaf parsley, chopped, for garnishing

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes.
Julia Hartbeck

Add tomatoes and their juices; bring to a boil over medium.
Julia Hartbeck

Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
Julia Hartbeck

Meanwhile, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Julia Hartbeck

Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta and toss to coat.
Julia Hartbeck

Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.
Julia Hartbeck

Divide pasta evenly among four bowls; sprinkle with Parmesan and garnish with parsley.

Originally appeared: October 2020