pastatomatocheese
Creamy Garlic Tomato Rigatoni
A rich, creamy, restaurant-style pasta with a silky tomato sauce, garlic, and herbs, perfect for weeknights.
From YouTube · Jul 10, 2026
A rich, creamy, restaurant-style pasta with a silky tomato sauce, garlic, and herbs, perfect for weeknights.
15 min
Prep time
20 min
Cook time
35 min
Total time
4
Yield
Ingredients
29 ingredients- CREAMY TOMATO RIGATONI
- 2 tbsp butter
- 30 ml olive oil
- 6 garlic cloves, crushed and chopped
- 500 g cherry tomatoes, halved
- Salt, to taste
- Black pepper, to taste
- Chilli flakes, optional
- 400 g rigatoni
- 2 tbsp tomato paste
- 120 ml dry white wine
- 200 ml heavy cream
- 120 ml reserved pasta water
- 70 g Parmesan, finely grated
- 2 tbsp fresh parsley, chopped
- Dried oregano, to taste
- ITALIAN-STYLE SALAD
- 60 ml extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- Black pepper, to taste
- 1/4 small red onion, thinly sliced
- 200 g cherry tomatoes, halved
- 2 cucumbers, sliced
- 60 g marinated artichokes
- 40 g Parmesan, shaved or grated
- 3–4 cups rocket or mixed salad leaves
Method
20 steps- Bring a large saucepan of salted water to the boil.
- Melt the butter with 30 ml olive oil in a large frying pan over medium-low heat.
- Add the crushed garlic and cook gently until fragrant, taking care not to brown it.
- Add 500 g halved cherry tomatoes.
- Cook for 8–10 minutes, until the tomatoes are soft and jammy.
- Cook the rigatoni for 2 minutes less than the packet instructions.
- Stir the tomato paste into the tomatoes and cook for 1–2 minutes.
- Add the white wine and simmer until it has reduced slightly and the raw alcohol aroma has disappeared.
- Lower the heat and stir in the heavy cream.
- Add the reserved pasta water and simmer for 2–3 minutes.
- Drain the rigatoni and add it to the sauce.
- Turn off the heat and stir in 70 g freshly grated Parmesan until melted.
- Add dried oregano and chopped parsley.
- Season with salt, black pepper and optional chilli flakes.
- For the salad dressing, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt and black pepper.
- Add the sliced red onion and halved cherry tomatoes to the dressing.
- Leave them to marinate for 5–10 minutes.
- Add the sliced cucumbers and marinated artichokes.
- Add the Parmesan and rocket or mixed salad leaves.
- Toss gently and serve alongside the creamy rigatoni.
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