This creamy rigatoni is all about comfort in a bowl. I love how the sauce clings to every piece of pasta, delivering rich flavors of garlic, Parmesan, and just the right hint of spice. It’s simple enough for a weeknight meal, yet indulgent enough to serve when I want to impress.
Why You’ll Love This Recipe
I find this dish irresistible because the sauce is velvety and deeply flavorful without being complicated to make. The combination of half and half, Parmesan, and garlic creates a luxurious cream base, while the red pepper flakes bring just enough heat to balance the richness. I can also adapt it easily—sometimes I add vegetables, sometimes protein, and it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound rigatoni
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4 cups half and half
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1 cup grated Parmesan cheese
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4 cloves garlic, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes
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Salt and black pepper to taste
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2 tablespoons olive oil
Directions
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I start by heating a large pot over medium heat, then drizzle in olive oil.
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I sauté the minced garlic, dried basil, oregano, and red pepper flakes until fragrant.
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I pour in the half and half, stirring and bringing it to a gentle simmer.
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I add the rigatoni and cook it until al dente, about 10–12 minutes, stirring occasionally so it doesn’t stick.
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I stir in Parmesan until it melts smoothly into the sauce.
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I season with salt and black pepper to taste.
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I remove the pot from heat and let it sit for a few minutes to thicken before serving.
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I serve it hot, often topped with a sprinkle of fresh basil or parsley.
Servings and timing
This recipe makes about 4 hearty servings. It takes around 30 minutes total—10 minutes to prep and 20 minutes to cook—making it perfect for a quick yet indulgent meal. Each serving comes in at roughly 600 calories.
Variations
I like to switch things up depending on my mood. For a vegetarian version, I add mushrooms, spinach, or cherry tomatoes instead of meat. If I want extra protein, I toss in grilled chicken or shrimp. Fresh herbs like basil or oregano also bring a brighter flavor if I have them on hand. Sometimes I finish it with a drizzle of extra virgin olive oil or an extra sprinkle of Parmesan for richness.
storage/reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3–5 days. To reheat, I add a splash of half and half or milk to loosen the sauce and warm it gently on the stovetop or in the microwave. For longer storage, I freeze it in portions for up to 2 months. I thaw it overnight in the fridge and then reheat with a little extra cream or pasta water to bring back the silky texture.
FAQs
What type of pasta works best if I don’t have rigatoni?
I often use penne or ziti as substitutes since their shapes also hold onto the creamy sauce really well.
Can I use whole milk instead of half and half?
Yes, I can swap in whole milk, but the sauce won’t be quite as rich. If I want to keep it creamy, I sometimes mix milk with a splash of heavy cream.
How spicy is this dish with red pepper flakes?
I find the heat to be mild and balanced, but I can adjust the amount depending on how much kick I want.
Do I need to let the rigatoni sit before serving?
Yes, I usually let it rest for a few minutes so the sauce thickens and clings to the pasta better.
Can I add vegetables or meat to this dish?
Definitely. I love adding spinach, mushrooms, or cherry tomatoes for freshness. Grilled chicken or shrimp make it heartier.
Conclusion
This creamy rigatoni is one of my favorite pasta dishes because it feels special yet comes together so quickly. I like how versatile it is—I can keep it simple or dress it up depending on the occasion. Whether I’m cooking for a family dinner or just treating myself, it always delivers comfort and flavor. When I make it, I know I’m about to sit down to a meal that feels both cozy and indulgent.
Print
Creamy Rigatoni
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Rigatoni is a cozy, indulgent pasta dish featuring a garlic-Parmesan cream sauce with a hint of spice—perfect for a quick weeknight dinner or a comforting treat.
Ingredients
- 1 pound rigatoni pasta
- 4 cups half and half
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic, basil, oregano, and red pepper flakes. Sauté until fragrant, about 1–2 minutes.
- Pour in half and half and bring to a gentle simmer.
- Add rigatoni and cook until al dente, 10–12 minutes, stirring occasionally to prevent sticking.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Remove from heat and let sit for 3–5 minutes to allow sauce to thicken.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- Substitute rigatoni with penne or ziti if needed.
- Use whole milk with a splash of cream if half and half isn’t available.
- Add vegetables like mushrooms, spinach, or cherry tomatoes for variety.
- Include grilled chicken or shrimp for added protein.
- Finish with extra Parmesan or a drizzle of olive oil for richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
