Easy Tomato Cream Rigatoni Recipe 3

Easy Tomato Cream Rigatoni Recipe

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Need simple supper motivation for today around evening time? This simple however absolutely heavenly tomato cream rigatoni formula is weeknight supper flawlessness.

The exact opposite thing I need to consider following an entire day of preparing and shooting is supper. Enter this INCREDIBLE tomato cream rigatoni pasta formula. I would prefer even not to disclose to you how regularly I’ve made this simple pasta formula in the course of the most recent month however once you’ve attempted it, you’ll absolutely comprehend.

It’s one of those plans I just put together one night with a lot of store-organizer fixings. Yet, isn’t that how awesome plans start more often than not? It’s become my go-to for occupied evenings/sluggish evenings/evenings I simply need to eat a bowl brimming with pasta on the lounge chair. The sauce takes as long to cook as the rigatoni pasta does so we’re talking 20 minutes tops. This is the means by which to make rigatoni pasta right. Furthermore, you won’t be disillusioned, ensured.

Tomato Cream Rigatoni

4 from 1 vote
Recipe by simply-delicious-food Course: Dinner, Easy Recipe, Pasta, VegetarianCuisine: ItalianDifficulty: Easy


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This is one of my all time favorite pasta recipes. I use fresh garden tomatoes to make this delicious Tomato and Cream Pink Sauce from scratch.


  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 onion finely chopped

  • 2 garlic cloves crushed

  • 1 x 400g 14oz can chopped tomatoes

  • ½ cup water

  • pinch of sugar optional

  • ½ cup whipping/heavy cream

  • salt & pepper to taste

  • 500 g 1lb rigatoni, cooked (reserve 1 cup of cooking water)

  • Parmesan and basil to serve


  • Melt together the olive oil and butter and saute the onions until soft and translucent.
  • Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
  • Pour ½ cup water into the tomato can and pour into the pot.
  • Season with sugar, salt and pepper then allow to simmer for 5 minutes.
  • Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
  • Add the cooked rigatoni to the pasta and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
  • Serve topped with grated Parmesan and fresh basil leaves.


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