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Creamy Rigatoni Pasta! Using pantry staples, plus an onion, garlic and heavy whipping cream. Check out the recipe to see my flavor booster!
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5 from 1 vote

Creamy Rigatoni Pasta

This recipe can easily be made with ground turkey, sausage or you can leave out the meat completely and make this meat-less! Up to you!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: italian american
Keyword: creamy pasta, easy, easy pasta, rigatoni, rigatoni pasta
Servings: 6


  • 1 tablespoon olive oil extra virgin
  • 1 small onion diced
  • 3 garlic cloves minced or thinly sliced
  • 1 lb. lean ground beef
  • 1 teaspoon anchovy paste
  • 1 teaspoon red chili pepper flakes
  • 1 (28 oz.) can crushed tomatoes
  • 1 (28 oz.) can diced tomatoes
  • 1 cup heavy cream*
  • fresh basil leaves couple handfuls
  • 1 lb. rigatoni pasta cooked to al dente
  • salt and pepper
  • parmesan cheese freshly grated


  • Heat the olive oil in a large saut√© pan over medium high heat. After a minute or two, add in the onions and cook until translucent and tender, about 3 to 4 minutes. Add the garlic and stir together for one minute. Add in the lean ground beef and cook until all the meat is browned and cooked through.
  • Add in the anchovy paste and the red chili pepper flakes if using and stir together. Pour in the crushed and diced tomatoes, mix together and bring to a simmer. Let simmer for about 8 to 10 minutes.
  • Pour in the heavy cream* and add in the basil. Stir together for a minute to two and then add in the cooked rigatoni pasta. Stir together and make sure the sauce is coating all of the pasta. Taste, season with salt and pepper if needed and serve. Serve with freshly grated parmesan cheese and enjoy!


*If you don't have heavy cream, whole milk will work, or for an even creamier pasta, 3/4 whole milk + 3 tablespoons unsalted butter.