There’s nothing better than a bowl of pasta that’s simple, comforting, and packed with flavor. That’s exactly what this creamy rigatoni pasta is all about. I love how the cherry tomatoes cook down into this rich, sweet sauce without needing any cream to make it smooth and silky. It’s the kind of dish that’s super easy to whip up on a weeknight but still feels special enough for a weekend dinner. Plus, the combination of browned butter, garlic, and fresh basil? It’s just too good to pass up.
Let’s get cooking. You’ll see how simple and delicious it is.
What you’ll need for this Creamy rigatoni recipe
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, divided
- 4 cups cherry tomatoes, halved
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons unsalted butter
For the Pasta:
- Rigatoni pasta
- Salt
- 1 tablespoon olive oil
- Pasta water
For Garnishing:
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls (optional)
How to make creamy tomato rigatoni pasta:
Prepare the Sauce:
- In a large skillet over medium heat, add the olive oil.
- Add the chopped shallot and sauté until translucent, about 1-2 minutes.
- Stir in the minced garlic, Italian seasoning, red pepper flakes, and salt.
- Cook for an additional minute until fragrant.
- Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down completely and release their juices, approximately 10-15 minutes. If the sauce tastes too acidic, stir in the sugar to balance the flavors.
Blend and Strain the Sauce:
- Once the tomatoes have broken down, remove the skillet from heat.
- Carefully transfer the sauce to a blender and blend until smooth.
- Pour the blended sauce through a fine mesh and sieve into a bowl to achieve a smooth consistency, discarding any solids left in the sieve.
Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the rigatoni and cook until al dente, according to package instructions.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
Combine Pasta and Sauce:
- In a pan, brown the butter on medium-high heat and add the strained sauce.
- Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.
Garnish and Serve:
- Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if desired.
Browning the Butter
Browning butter might sound fancy, but it’s super easy and totally worth it. Just toss the butter into the pan over medium heat and let it melt. Give the pan a little swirl every now and then to keep things moving. As it heats up, the butter will start to foam, and you’ll notice it turning a golden brown color with this amazing nutty aroma filling your kitchen. Keep a close eye on it, though, because it can go from perfect to burnt pretty quickly. The browned butter adds this rich, nutty depth to the sauce that takes the flavor to a whole new level. Trust me, you don’t want to skip this step.
Good quality cherry tomatoes are the secret ingredient to this creamy rigatoni recipe.
Cherry tomatoes are naturally sweeter than regular tomatoes, which means no extra sugar is needed to balance things out (though you can add a pinch if you like). Plus, they’re packed with pectin, a natural thickener that helps create a rich, velvety sauce without needing cream or thickeners. Their small size also means they cook down faster, releasing all that sweet, tangy goodness into your dish. I know they are more expensive; if you want, you can use both regular and cherry tomatoes. Trust me on this, incorporating cherry tomatoes makes a huge difference in your pasta sauce.
Other recipes I think you might like
This no-cream tomato rigatoni pasta is proof that simple ingredients can make a dish that’s both cozy and a little fancy. Skipping the cream lets the fresh flavors of the tomatoes and basil really stand out, giving you a light but totally satisfying meal. Pair it with some garlic bread or a fresh salad, and you’ve got a dinner that hits all the right notes.
Creamy Rigatoni with Tomato Sauce
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- Fresh basil leaves divided
- 4 cups cherry tomatoes halved
- 1 teaspoon sugar optional, to balance acidity
- 2 tablespoons unsalted butter
For the Pasta:
- Rigatoni pasta
- Salt
- 1 tablespoon olive oil
- Pasta water
For Garnishing:
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls optional
Instructions
Prepare the Sauce:
- In a large skillet over medium heat, add the olive oil.
- Add the chopped shallot and sauté until translucent, about 1-2 minutes.
- Stir in the minced garlic, Italian seasoning, red pepper flakes, and salt.
- Cook for an additional minute until fragrant.
- Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down completely and release their juices, approximately 10-15 minutes. If the sauce tastes too acidic, stir in the sugar to balance the flavors.
Blend and Strain the Sauce:
- Once the tomatoes have broken down, remove the skillet from heat.
- Carefully transfer the sauce to a blender and blend until smooth.
- Pour the blended sauce through a fine mesh and sieve into a bowl to achieve a smooth consistency, discarding any solids left in the sieve.
Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the rigatoni and cook until al dente, according to package instructions.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
Combine Pasta and Sauce:
- In a pan, brown the butter on medium-high heat and add the strained sauce.
- Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.
Serve:
- Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if desired.
One Response
This looks delicious!