This 20-Minute Pasta Sauce Is So Good, I've Made It 4 Weeks Straight

There’s a common theme to the pasta recipes you’ll find on repeat in my weeknight dinner rotation: They all require a minimal amount of effort, call for no more than a handful of basic ingredients, and involve mostly hands-off cooking. But they still result in a totally comforting dinner that my whole family devours.

With that in mind, this creamy tomato rigatoni pasta dish is going to leave you feeling like a total dinner rockstar. In about 30 minutes, you’ll have a pot of perfectly cooked pasta with the most incredible homemade creamy tomato sauce. Even on the nights I feel like I just can’t with dinner, this is still totally doable because the sauce comes together with canned tomatoes, cream, pasta water, and mostly hands-off cooking.

Why You’ll Love It

• It’s incredibly comforting. Between the rich tomato flavor, the creaminess of the sauce, and the way the sauce clings to the pasta (thank you, pasta water!) and fills the center of the rigatoni, it feels impossible to stop eating this. Get ready to go back for seconds.

• You need only six ingredients. This couldn’t be any easier: It comes together with just a handful of basic ingredients, three simple steps, a couple minutes of upfront prep, and mostly hands-off cooking.

Key Ingredients in Creamy Tomato Rigatoni

• Dried rigatoni pasta: This tubular shape is perfect for capturing pockets of sauce.

• Canned crushed tomatoes: You’ll use a large can, which creates the bulk of the sauce.

• Heavy cream: Added at the end of cooking, this makes the sauce lush and velvety with just a touch of richness.

• Pasta water: Just scoop some out of the pot when the pasta is finished cooking. This starchy water helps to thicken the sauce and is the key to the sauce clinging to the pasta so well.

How to Make Creamy Tomato Rigatoni

1. Make and simmer the sauce. Sauté the onion and garlic in melted butter, stir in a can of crushed tomatoes, and simmer the sauce to allow the flavors to meld.

2. Meanwhile, cook the pasta. Cook the pasta in salted boiling water for one minute less than the package instructions for al dente. Reserve some pasta water, then drain the pasta.

3. Finish the pasta in the sauce. Stir some of the reserved pasta water and heavy cream into the sauce and simmer to slightly thicken. Add the pasta to the sauce and stir until well-coated.

Helpful Swaps

• Any short tubular pasta can be used in place of rigatoni here — penne, ziti, and paccheri are all good choices.

• Canned diced tomatoes (and the juices) or whole peeled tomatoes can be used as a substitute for crushed tomatoes. You’ll just want to process them with an immersion blender or regular blender to break them down first.

• An equal amount of half-and-half can be used in place of heavy cream.

Storage Tips

Refrigerated in an airtight container, the leftovers will keep for four days. The pasta will soak up some of the sauce over time. Reheat over low-medium heat on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

What to Serve with Creamy Tomato Rigatoni

• Brussels Sprouts Caesar Salad

• Buttery Green Beans

• Cheesy Garlic Bread

• Arugula and Fennel Salad with Lemon Vinaigrette

• Roasted Broccoli

Creamy Tomato Rigatoni Pasta Recipe

You only need 6 ingredients to make this saucy pasta.

Prep time 5 minutes

Cook time 35 minutes

Serves 4 to 6

Ingredients

• 3 tablespoons unsalted butter

• 1 small yellow onion, diced (about 1 cup)

• 3 cloves garlic, minced

• 1 1/2 teaspoons kosher salt, plus more for the pasta water

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 1 (28-ounce) can crushed tomatoes

• 1 pound dried rigatoni pasta

• 1/2 cup heavy cream

• Grated Parmesan cheese, for garnish (optional)

• Chopped fresh parsley leaves, for garnish (optional)

Instructions

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1. Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook until fragrant, about 30 seconds.

2. Stir in 1 (28-ounce) can crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld, about 20 minutes. Meanwhile, cook the pasta.

3. Bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook 1 minute less than the package instructions for al dente. Reserve 1/2 cup of the pasta water. Drain the rigatoni.

4. Return the sauce to medium heat. Stir in 1/2 cup heavy cream and the reserved pasta water and bring to a simmer. Gently stir in the pasta until well-coated. Garnish with Parmesan cheese and chopped parsley leaves if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About