Creamy Tomato Rigatoni

This Creamy Tomato Rigatoni is rich, velvety, and packed with bright tomato flavor. It starts with sautéed garlic and blistered cherry tomatoes, which are smashed and simmered down into a rustic sauce. Tomato paste and heavy cream round out the base, creating a luxuriously smooth texture. Tossed with al dente rigatoni and Parmesan cheese, this dish is incredibly comforting yet simple to make. Ideal for a cozy weekend dinner or any time you're craving a restaurant-quality bowl of pasta at home.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,040 kcal per serving

Ingredients

½ lb - rigatoni pasta
1 tbsp - olive oil
10 ounces - cherry tomatoes
2 cloves - garlic
2 tablespoons - tomato paste
1 cup - heavy cream
½ cup - grated Parmesan cheese
Salt
Black pepper
¼ cup - reserved pasta water

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
In a skillet over medium heat, add olive oil, cherry tomatoes, and minced garlic.
Cook until the tomatoes begin to blister and soften. Smash them gently with a spoon and continue cooking for a few more minutes.
Stir in tomato paste and mix until well combined.
Pour in heavy cream and bring to a simmer. Season with salt and black pepper.
Add the cooked pasta, Parmesan cheese, and a splash of pasta water. Toss until everything is coated in the creamy sauce.
Serve immediately with additional Parmesan on top, if desired.

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