Pin It My kitchen smelled like garlic and tomatoes on a random Tuesday when I decided to throw together something quick with pantry staples. I had a box of rigatoni, a jar of crushed tomatoes, and a sudden craving for something creamy with a kick. What started as an experiment turned into the kind of dish I now make whenever I need comfort without much effort. That first bite, with the sauce clinging to every ridged tube of pasta, made me realize simplicity can be just as satisfying as hours of work.
I made this for a small dinner with friends who showed up hungry and tired from work. We sat around the table with wine glasses in hand, twirling pasta and talking about nothing in particular. One friend went back for seconds before anyone else had finished their first plate. That night, this dish became my go to whenever I wanted to feed people something that felt generous without requiring all day in the kitchen.
Ingredients
- 400 g rigatoni pasta: The ridges and wide tubes are perfect for holding onto that creamy sauce, so don't swap this out for something smooth like spaghetti.
- Salt for boiling water: Generously salt your pasta water until it tastes like the sea, this is your only chance to season the pasta itself.
- 2 tbsp olive oil: A good quality olive oil makes a difference here since it forms the base of your sauce and carries all those aromatics.
- 1 small yellow onion, finely chopped: The onion melts into the sauce and adds a subtle sweetness that balances the acidity of the tomatoes.
- 3 cloves garlic, minced: Fresh garlic is non negotiable, it blooms in the oil and fills your kitchen with that unmistakable warmth.
- 1 tsp crushed red pepper flakes: Start with less if you're cautious, you can always add more heat but you can't take it away.
- 2 tbsp tomato paste: Cooking this down for a couple of minutes deepens the flavor and gets rid of any metallic taste.
- 400 g canned crushed tomatoes: A good quality can makes all the difference, look for San Marzano if you can find them.
- 120 ml heavy cream: This is what transforms the sauce from bright and acidic to silky and luxurious.
- 30 g grated Parmesan cheese: Freshly grated melts better and tastes sharper than the pre shredded stuff in a bag.
- Salt and black pepper: Taste as you go, the Parmesan adds saltiness so hold back until the end.
- Fresh basil leaves: Tear these at the last second so they stay vibrant and fragrant on top of your pasta.
- Extra Parmesan for serving: Because there is no such thing as too much cheese on pasta.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and add the rigatoni, cooking until al dente according to the package timing. Before draining, scoop out about half a cup of that starchy pasta water, it will help your sauce cling beautifully later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, stirring occasionally until it softens and turns translucent. Toss in the garlic and red pepper flakes, letting them sizzle for just a minute until your kitchen smells incredible.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a couple of minutes, stirring often so it caramelizes slightly and loses that raw taste. Pour in the crushed tomatoes and let everything simmer gently for about eight to ten minutes, stirring now and then until the sauce thickens.
- Add the cream and cheese:
- Lower the heat and stir in the heavy cream and Parmesan, watching the sauce transform into something silky and rich. Season with salt and pepper, tasting as you go, and let it simmer gently for a few more minutes.
- Toss and serve:
- Add the drained rigatoni directly into the sauce and toss everything together until each piece is coated. If it looks too thick, splash in some of that reserved pasta water a little at a time until it reaches the consistency you like, then serve hot with fresh basil and extra Parmesan on top.
Pin It There was one evening when I made this after a long day and realized halfway through that I had forgotten to buy basil. I tossed the pasta anyway and ate it straight from the skillet standing at the counter. It was still delicious, which taught me that while garnishes are lovely, the heart of this dish is that creamy, spicy sauce hugging the ridges of the rigatoni.
Adjusting the Heat
The beauty of this recipe is how easy it is to dial the spice up or down. If you are cooking for someone who loves heat, add an extra half teaspoon of red pepper flakes or even a pinch of cayenne. For a milder version, cut the flakes in half and let the creaminess take center stage. I have made this both ways depending on who is at the table, and it works every time.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often so the sauce does not break. I have never had leftovers last longer than a day because someone always sneaks a cold forkful straight from the container, but if you do, it reheats beautifully.
Make It Your Own
This recipe is a great foundation for whatever you have on hand or whatever mood strikes you. I have stirred in sautéed mushrooms, wilted spinach, or even roasted red peppers depending on what needed using up in the fridge. One time I crisped up some pancetta and folded it in, and it added a salty, savory richness that made the whole dish feel more indulgent.
- Try adding a handful of baby spinach in the last minute of cooking for color and nutrition.
- Swap the rigatoni for penne, ziti, or even shells if that is what you have.
- A squeeze of lemon juice at the end brightens everything up if the sauce tastes too heavy.
Pin It This dish has become one of those recipes I turn to when I want something satisfying without overthinking it. Every time I make it, I am reminded that good food does not have to be complicated, it just has to taste like home.
Recipe FAQs
- → How do I adjust the spice level?
Start with 1 teaspoon of red pepper flakes and adjust to your preference. Add more during the cooking process or reduce the amount entirely for a milder version. You can always taste as you go to find your ideal heat level.
- → Can I make this ahead of time?
Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stove, adding a splash of cream or pasta water to reach the desired consistency. Cook the pasta fresh just before serving for best texture.
- → What's the best way to prevent the cream from breaking?
Reduce the heat to low before adding the cream and Parmesan. Never let the sauce boil vigorously once the cream is added, as high heat can cause it to separate. Stir gently and allow it to simmer softly for just 2-3 minutes.
- → Can I use fresh tomatoes instead of canned?
Yes, you can use about 500g fresh ripe tomatoes. Blanch and peel them, then crush or chop finely. Simmer slightly longer (10-12 minutes) as fresh tomatoes release more liquid. Adjust seasoning to taste since fresh tomatoes vary in acidity.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio works beautifully, as recommended in the notes. The acidity cuts through the richness of the cream sauce while complementing the spicy tomato flavors. Avoid heavy red wines that might overpower the delicate balance.
- → How do I add protein to this vegetarian base?
Sauté diced pancetta or crumbled Italian sausage with the onions at the beginning before adding garlic. Cook until browned and crispy, then proceed with the rest of the sauce. This adds smoky, savory depth while keeping the cooking time similar.