![- 12 ounces rigatoni pasta - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 4 cups fresh spinach The rigatoni pasta is the star of this dish. Its ridges hold onto the creamy sauce well. I love using olive oil with garlic for a rich base. The smell alone makes your kitchen feel cozy. Cherry tomatoes add sweetness and a pop of color. Fresh spinach gives a nice green touch, making the dish feel fresh and vibrant. - 1 cup heavy cream - ½ cup grated Parmesan cheese Heavy cream is essential for that luscious, creamy texture. It makes the sauce rich but not too heavy. Parmesan cheese adds depth and a savory note. I always use fresh grated cheese for the best flavor. It melts beautifully and ties everything together. - Salt, pepper, and red pepper flakes - Fresh basil leaves for garnish Seasonings bring the dish to life. I use salt and pepper to enhance the flavors. Red pepper flakes add a mild kick if you like heat. Fresh basil leaves not only brighten the dish but also add aroma. Sprinkle them on top just before serving for a burst of flavor. For the full recipe, check out the [Full Recipe]. Start by boiling a large pot of salted water. Bring it to a rolling boil. Add 12 ounces of rigatoni pasta to the water. Cook it according to the package directions until it is al dente. This usually takes about 10-12 minutes. Remember to reserve 1 cup of pasta water before draining the pasta. This water will help adjust your sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté them for about 30 seconds. You want the garlic to smell great but not burn. Next, add 1 cup of halved cherry tomatoes. Cook for 3-4 minutes until they start to soften. Then, stir in 4 cups of fresh spinach. Cook it for about 2-3 minutes until the spinach wilts. If you like some heat, add ½ teaspoon of red pepper flakes now. Lower the heat and pour in 1 cup of heavy cream. Stir it well to combine. Let it simmer for 2-3 minutes. Gradually mix in ½ cup of grated Parmesan cheese until it melts and makes the sauce creamy. Taste the sauce and season it with salt and pepper as needed. If the sauce is too thick, use the reserved pasta water to adjust the consistency until it’s just right. Add the cooked rigatoni to your skillet. Toss the pasta in the creamy sauce until it’s well coated. This step is key to getting every bite full of flavor. If you find the sauce still too thick, add a little more reserved pasta water. Once everything is combined, remove the skillet from the heat. Let it sit for a minute. Serve the dish in wide bowls. Garnish with fresh basil leaves for a pop of color and extra flavor. For an added touch, sprinkle some extra Parmesan on top. For the full recipe, visit the detailed instructions provided above. To make a great cream sauce, use the right amount of cream. I recommend one cup for this dish. It gives a rich taste without being too heavy. Pour it in slowly to mix well. To prevent curdling, keep the heat low. High heat can make the cream separate. Stir the sauce often and watch it closely. This way, you get a smooth and creamy texture. Fresh herbs and spices can boost the flavor. I love adding fresh basil and a pinch of red pepper flakes. Basil adds a sweet touch, while red pepper gives a nice kick. You can also try thyme or oregano for a different taste. For serving size adjustments, you can easily double or halve the recipe. If you want more sauce, add extra cream and cheese. For fewer servings, just reduce the ingredients. Pair your creamy rigatoni with a light salad. A simple green salad with lemon dressing works well. You can also serve it with garlic bread for a cozy meal. For wine, a glass of Chardonnay is perfect. It matches the creaminess of the dish. If you prefer red, try a light Pinot Noir. Both will complement the flavors nicely. For the full recipe, check here: [Full Recipe] {{image_2}} You can boost your creamy rigatoni by adding protein. Chicken and shrimp work well. - Chicken: Cook diced chicken breast in the skillet. - Shrimp: Add shrimp to the garlic and tomatoes. Cook until pink. For a vegetarian twist, try chickpeas or lentils. They add protein and texture. Feel free to swap out the spinach and tomatoes. Use seasonal veggies to keep it fresh. - Zucchini: Shred it for a mild taste. - Broccoli: Steam it quickly for a crunchy bite. - Frozen Veggies: Peas or mixed vegetables work great, too. You can also use kale instead of spinach. It adds a deeper flavor. If you want a lighter meal, consider these swaps. - Lighter Dairy: Use half-and-half instead of heavy cream. - Lower-Carb Pasta: Opt for zucchini noodles or whole wheat pasta. These changes still give you a creamy texture while reducing calories. Enjoy your delicious meal without the guilt! Check out the Full Recipe for more details on making this dish. To keep your creamy rigatoni fresh, store leftovers in a tight container. Use glass or BPA-free plastic containers. Let the pasta cool to room temperature before sealing. This helps prevent moisture buildup, which can make it soggy. Refrigerate the dish within two hours of cooking. Properly stored, it lasts about three days in the fridge. For reheating creamy pasta, the best method is on the stove. Place it in a pan over low heat. Add a splash of reserved pasta water to help the sauce stay creamy. Stir gently to heat evenly. Avoid using high heat, as it can cause the sauce to separate. You can also use a microwave, but cover the dish to keep moisture in. You can freeze creamy rigatoni for up to three months. Use freezer-safe containers or bags. Make sure to label them with the date. To thaw, place it in the fridge overnight. For reheating, use the stovetop method. Add some water as needed to restore the creamy texture. Enjoy the flavors even after freezing! For the full recipe, refer to the earlier section. Yes, you can! If you don’t have rigatoni, try these options: - Penne - Fusilli - Farfalle - Shells These shapes hold the sauce well and make a tasty dish. To make this creamy rigatoni vegetarian, simply skip any meat. The original recipe does not include meat, so you are good to go. Focus on the fresh spinach and tomatoes for flavor. You can also add other veggies like mushrooms or zucchini. To change the serving size, you can scale the ingredients. If you want to serve more people, double the amounts. For fewer servings, cut them in half. Here’s a quick way to think about it: - For 2 servings, use half the ingredients. - For 6 servings, multiply everything by 1.5. This makes it easy to adjust! Creamy rigatoni can last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Always check for any off smells before eating. If it smells bad, throw it away. Enjoy your creamy rigatoni while it's fresh! For the Full Recipe, check out the details above. This blog post covered how to make creamy rigatoni. We discussed key ingredients like pasta, garlic, spinach, and creamy dairy. Each step, from cooking to serving, was outlined for ease. You learned tips for the sauce and ways to personalize the dish. Plus, we shared storage and reheating advice. In conclusion, this recipe is not just tasty; it’s flexible for many diets. Enjoy making creamy rigatoni your own.](https://therecipehatch.com/wp-content/uploads/2025/06/e16ce7e1-3717-40ca-b3cc-a4fb36c292a7-300x300.webp)
Creamy Rigatoni with Spinach and Tomato
Indulge in the deliciousness of Creamy Rigatoni Delight that’s simple and satisfying! This creamy pasta dish features rigatoni tossed with fresh spinach, cherry tomatoes, and a rich Parmesan cream sauce, perfect for any night of the week. In just 30 minutes, you can create a meal that warms the heart and pleases the palate. Click through to explore this easy recipe and bring comfort to your dinner table!