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This Tomato Parmesan Rigatoni Sauce is a hearty meatless meal with an amazing flavor. This from scratch tomato sauce simmers in under an hour…then add freshly grated Parmesan for an ultimate creamy tomato rigatoni.

In my growing up years, rigatoni pasta was a staple. Not only would we have tomato rigatoni with ground beef often for dinner, but at most banquets, grad parties and weddings, you’d find a plentiful amount of rigatoni pasta. After all, it’s easy to make and feeds a crowd!

This recipe for Tomato Parmesan Rigatoni Sauce is a grown up version of my childhood favorite. The creamy rigatoni makes a great meatless Monday meal, and you can be proud you make something from scratch with just a handful of ingredients.

What sauce is best for rigatoni?

Rigatoni is a type of tube pasta. This larger pasta shape is perfect when used with a hearty, creamy sauce. It holds its shape well with the heavier sauce and the ridges on the pasta give the sauce something to hold to.

Rigatoni is the ideal pasta for this tomato parmesan sauce. If you can’t find rigatoni, use penne pasta or ziti.

How to Make Tomato Parmesan Rigatoni Sauce

The homemade tomato parmesan sauce is the highlight of this rigatoni recipe. Here’s how to make it.

Start the sauce by sautéing onion in olive oil in a large pot. It might seem like a lot of onion and you can use less if you’d like. But that onion simmers in the sauce and really intensifies the flavor.
Add a pinch of crushed red pepper flakes. Like a little more spice? Add a little more if you’d like! You’ll also add salt and garlic for flavor.
Take a large can of Italian tomatoes and put them through the blender or food processor until the sauce is smooth. This is the base to your tomato sauce.
Simmer the sauce together for about 45 minutes over medium low heat. You’ll want to be sure you stir the sauce several times during cooking so it doesn’t burn to the bottom of the pan.
While the rigatoni sauce is simmering, let the pasta cook according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce.
After the sauce simmers, you’ll add a touch of butter and freshly chopped basil. Yes, use fresh!! It’s what makes this dish so special.
Then add the Parmesan cheese. Use freshly grated Parmesan because it melts so smoothly. If you use Kraft Parmesan cheese that comes in the shake container, it just won’t melt as well. Add the cheese in small amounts and allow it to melt before adding more. This will ensure the creamiest sauce.
Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni. Serve with a sprinkling of fresh basil and parmesan cheese.

a fork going into rigatoni with tomato parmesan sauce

Recipe Variations

Want the rigatoni sauce even creamier? Add ¼ cup heavy cream.
Add veggies! spinach, mushrooms or bell peppers.
Need more protein? Use a protein pasta, but you can also add meat to the rigatoni sauce. Think ground turkey or Italian sausage. Brown it first and add it in at the end of the recipe when you add the pasta.

What to serve with rigatoni?

Italian Green Beans
Baked Mozzarella Cheese as an appetizer
To add a side of meat, serve with our garlic butter parmesan chicken
Everything Italian Bread
Sparkling Fruit Salad
Peach Cobbler or ice cream with strawberry topping for dessert

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Other Pasta Recipes