Rigatoni in a sun-dried tomato and spinach cream sauce
Creamy Tuscan Rigatoni
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Creamy Tuscan Rigatoni
Rigatoni in a sun-dried tomato and spinach cream sauce
★4.4(9)
Ridged rigatoni swimming in a luscious cream sauce with sun-dried tomatoes, fresh spinach, garlic, and Parmesan — Italian comfort at its best.
5m
Prep Time
18m
Cook Time
23m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This creamy Tuscan rigatoni is the pasta equivalent of a warm hug. The sauce comes together in the time it takes to boil the pasta — sun-dried tomatoes melt into cream, spinach wilts in at the last moment, and Parmesan thickens everything into a velvety coat that fills every ridge and tube of the rigatoni.
It is one of those recipes that looks and tastes like you spent an hour on it but actually takes about twenty minutes from start to finish. The sun-dried tomatoes are the secret weapon, providing concentrated sweetness and a touch of chewiness that makes each bite interesting.
Ingredients
Instructions
- 1
Cook rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- 2
In the same pot or a large skillet, heat 2 tablespoons of the reserved sun-dried tomato oil over medium heat. Add garlic and cook 1 minute until fragrant.
- 3
Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute.
- 4
Pour in heavy cream and bring to a gentle simmer. Cook 3 minutes until slightly thickened.
- 5
Add spinach and stir until wilted, about 1 minute. Stir in Parmesan until melted and smooth.
- 6
Add the drained rigatoni and toss to coat, adding pasta water as needed to loosen the sauce. Season with salt and pepper.
- 7
Serve topped with fresh basil and extra Parmesan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
RigatoniPenne or farfalle
Any shape with ridges or curves catches the sauce well.
Heavy creamFull-fat coconut cream
Makes it dairy-free with a subtle coconut flavor.
Sun-dried tomatoesRoasted red peppers
Different but equally delicious sweet, smoky flavor.
Tips & Storage
Pro Tips
Use sun-dried tomatoes packed in oil for the best flavor — the oil is a bonus ingredient.
If the sauce seems too thick, pasta water is your friend. Add it a splash at a time.
This recipe doubles easily for feeding a crowd.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium-low heat with a splash of cream or pasta water.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates54g
Fat26g
Fiber3g
Sugar4g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use half-and-half instead of heavy cream?
- Yes, the sauce will be slightly thinner but still delicious.
- Can I add chicken to this?
- Absolutely. Sliced grilled or pan-seared chicken breast is a popular addition.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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