This creamy tomato pasta is a relaxed, satisfying dinner for a night in with friends: rigatoni tossed with a silky tomato-and-cream sauce, spinach, and Parmesan. It comes together in one pan while the pasta cooks, so you can serve it family-style with salad and bread and keep the evening easy.
Ingredients
- 12 oz (340 g) rigatoni or penne
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- 2 tbsp (30 g) tomato paste
- 1 can (14.5 oz/411 g) crushed tomatoes
- 1 cup (240 ml) heavy cream
- ½ tsp (1 g) red pepper flakes, or less to taste
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) fine salt, plus more for the pasta water
- ¼ tsp (0.5 g) freshly ground black pepper
- 4 cups (120 g) baby spinach, loosely packed
- ½ cup (50 g) finely grated Parmesan, plus more for serving
- ½ cup (120 ml) reserved pasta water, as needed
- 1 tbsp (15 ml) lemon juice, optional
Instructions
- Bring a large pot of water to a boil. Salt it generously, add the pasta, and cook until just al dente according to the package directions, usually 10–12 minutes. Before draining, scoop out ½ cup (120 ml) of pasta water. Drain the pasta; do not rinse it.
- While the pasta cooks, warm the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent. If it begins to brown too quickly, lower the heat.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato paste, red pepper flakes, and oregano. Cook for 1 minute, stirring so the paste darkens slightly and coats the onion without scorching.
- Pour in the crushed tomatoes and add the salt and black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 5 minutes, stirring once or twice. Keep it at a steady simmer rather than a hard boil.
- Lower the heat and slowly stir in the cream. Add the spinach in handfuls, stirring until it wilts, about 1–2 minutes. Avoid boiling the sauce vigorously after adding cream, which can make its texture less smooth.
- Add the drained pasta and Parmesan to the skillet. Toss for 1–2 minutes until the sauce clings to the pasta. Add reserved pasta water a tablespoon or two at a time if the sauce is too thick; it should look glossy, not watery. Taste and adjust the salt, pepper, or red pepper flakes. Stir in lemon juice if you want a brighter finish, then serve promptly with extra Parmesan.
Tips
- Salt the water: Pasta water seasons the noodles from within. The sauce is seasoned too, so taste before adding extra salt at the end.
- Keep the sauce gentle: Once the cream goes in, use low heat and avoid a rolling boil. A gentle simmer helps the sauce stay cohesive.
- Choose a substitute thoughtfully: Half-and-half can replace heavy cream, but the sauce will be thinner; simmer it gently and use less pasta water. For a dairy-free version, use an unsweetened, unflavored cooking cream and dairy-free Parmesan-style topping.
- Make it easier to serve: Chop the onion and garlic and measure the seasonings before starting. The pasta and sauce finish at nearly the same time, so have the serving bowl and toppings ready.
Serving Suggestions
Serve the pasta hot in a large shallow bowl with extra grated Parmesan and a little black pepper. A crisp green salad with a simple vinaigrette balances the creamy sauce; garlic bread or warm crusty bread is useful for catching any sauce left on the plate. For a casual dinner with friends, put the salad, bread, and toppings in separate dishes so everyone can serve themselves.
If you want a fuller spread, add roasted zucchini, asparagus, or broccoli. Keep side dishes simply seasoned so they complement rather than compete with the tomato, garlic, and oregano in the pasta.
Variations
For extra vegetables, stir in 1 cup (150 g) sliced mushrooms and cook them with the onion until their released liquid evaporates, or add 1 cup (150 g) halved cherry tomatoes with the crushed tomatoes. You can also swap spinach for 3 cups (90 g) arugula, stirring it in at the end; it wilts quickly and tastes slightly peppery.
To add protein, fold in 1½ cups (225 g) drained canned chickpeas with the tomatoes, or serve the pasta with cooked chicken or shrimp on the side. If adding meat or seafood to the sauce, cook it separately or first, and use a food thermometer: the USDA FSIS safe minimum is 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for fish and whole cuts of beef, pork, veal, or lamb with a 3-minute rest for those whole cuts. For a milder sauce, leave out the red pepper flakes; for a sharper finish, add a little more lemon juice at the table.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered, shallow container. They keep for 3–4 days in the refrigerator. The sauce thickens as it chills, so stir in a splash of water or milk before reheating.
Reheat a portion in a saucepan over low to medium heat, stirring often, until steaming throughout; add liquid gradually to loosen the sauce. In the microwave, cover loosely and heat in short intervals, stirring between each. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. Freezing is possible for up to 2 months, though cream sauces can separate slightly after thawing; thaw overnight in the refrigerator and stir well while reheating.
Frequently Asked Questions
Can I make the sauce ahead?
Yes. Make the sauce through the simmering step, cool it, and refrigerate it promptly in a covered container for up to 3 days. Reheat gently, stir in the cream and spinach, then toss with freshly cooked pasta and Parmesan.
Can I use a different pasta shape?
Yes. Penne, fusilli, shells, and other short shapes work well because their ridges or curves hold sauce. Cook the pasta according to its package instructions and reserve some pasta water before draining.
What if the sauce looks too thin?
Toss the pasta in the sauce over low heat for another minute or two; the starch on the pasta helps it thicken. If it is still loose, add Parmesan a little at a time. Avoid adding a large amount of dry cheese all at once, which can clump.
Can I make this without cream?
For a lighter, less creamy result, omit the cream and use ½ cup (120 ml) reserved pasta water to loosen the tomato sauce. You can also stir in ⅓ cup (80 ml) of unsweetened plain oat cooking cream, though the flavor and texture will differ.
How can I make the dish less spicy?
Leave out the red pepper flakes entirely, or start with a pinch and let guests add more at the table. The flakes are optional and do not affect how the sauce cooks.
Why reserve pasta water?
It contains starch released by the pasta and helps the sauce cling while adjusting its thickness. Add it gradually—often a few tablespoons are enough—so the finished pasta does not become watery.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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