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Creamy Tomato Garlic Pasta with rigatoni coated in a silky tomato cream sauce and finished with Parmesan and fresh basil.

Creamy Tomato Garlic Pasta

Rich and comforting Creamy Tomato Garlic Pasta with rigatoni tossed in a silky sauce made from fresh garlic, tomatoes, cream, Parmesan, and basil. An easy meatless pasta dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 12 ounces dried rigatoni
  • 2 tablespoons olive oil
  • 5 garlic cloves finely minced
  • 2 tablespoons tomato paste
  • 1 can 14 ounces crushed tomatoes
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • 1 tablespoon unsalted butter
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • ½ cup reserved pasta cooking water plus more as needed
  • ¼ cup loosely packed fresh basil leaves

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook rigatoni until al dente according to package directions.
  3. Reserve approximately 1 cup pasta cooking water before draining.
  4. Drain the pasta without rinsing.
  5. Heat olive oil in a large skillet over medium-low to medium heat.
  6. Add garlic and cook for 30–60 seconds until fragrant without deeply browning.
  7. Add tomato paste and cook for 1–2 minutes while stirring.
  8. Stir in Italian seasoning and red pepper flakes.
  9. Add crushed tomatoes and stir well.
  10. Simmer gently for 5–7 minutes.
  11. Reduce heat to low.
  12. Slowly stir in heavy cream.
  13. Stir in butter until melted.
  14. Add drained rigatoni and toss.
  15. Add approximately ¼ cup reserved pasta water.
  16. Toss until the sauce coats the pasta, adding additional pasta water as necessary.
  17. Remove from direct heat and gradually stir in Parmesan.
  18. Season with black pepper and salt to taste.
  19. Fold in torn fresh basil.
  20. Serve immediately with additional Parmesan and basil if desired.

Notes

Keep the heat controlled when cooking garlic so it doesn't burn.
Cooking the tomato paste briefly before adding liquid deepens its flavor.
Reserve pasta water before draining the rigatoni.
Add cream over low heat and Parmesan over very gentle or no direct heat.
The sauce thickens as it sits, so use additional pasta water if necessary.