Pantry Tomato Rigatoni – Quick No-Cream Pasta
This Cream-Free Tomato Rigatoni Pasta features tender rigatoni coated in a rich, garlic-infused tomato sauce — no cream, no dairy, just simple, vibrant Italian flavor in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 (14–15 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- Black pepper to taste
- Red pepper flakes (optional)
- 1/2 cup pasta water (reserved)
- Fresh basil or parsley, for garnish
Instructions
- Cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large pan, heat olive oil over medium heat. Sauté onion until soft.
- Add garlic and red pepper flakes; cook 30 seconds.
- Stir in tomato paste and cook 1–2 minutes.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer uncovered 10–15 minutes.
- Add drained pasta to the sauce, plus a splash of reserved pasta water. Toss gently.
- Garnish with fresh herbs and serve warm.
Notes
- Use gluten-free or whole wheat pasta if desired.
- Add chickpeas or sautéed veggies for extra nutrition.
- Sauce can be prepped ahead and frozen.