Creamy Pesto Rigatoni is loaded with roasted cherry tomatoes, a creamy pesto sauce, and plenty of Parmesan cheese that clings to every bite of rigatoni pasta. The creamy sauce clings perfectly to the al dente noodles, making it an easy weeknight dinner that feels special.
New weeknight staple. The creamy pesto sauce is unreal and it took no time at all.
- Jenna R.
[feast_advanced_jump_to]
Bailey's Thoughts ...
Some dinners just work. This one’s fast, easy, and doesn’t ask much of you—boiling water, roasting a few cherry tomatoes, and stirring together a creamy pesto sauce that feels a little fancy. Add grilled chicken or shrimp if you want to bulk it up (I usually don’t). Serve it with a salad and dinner’s done.
The sauce is silky and rich from the cream, with the brightness of fresh basil and a salty kick from Parmesan cheese. The roasted tomatoes add just the right amount of sweetness, and the rigatoni pasta holds onto every bit of the pesto pasta goodness. It's all tossed together in one pot and somehow manages to feel like a dinner party—even when it's a busy weeknight.
Use store-bought pesto if that’s what you’ve got. Just check the label—look for one made with basil leaves, pine nuts, and extra virgin olive oil, not spinach and canola. Don’t skip the pasta cooking water—it’s the key to a smooth, creamy sauce. And roast the tomatoes while the pasta boils—no extra time needed.
–Bailey
P.S. If you like this one, try my Easy Chicken Pesto Bake next. It’s the same level of effort, but everything bakes together in a single dish. A little more protein, a little less cleanup.
Ingredient Notes & Easy Swaps
Rigatoni Pasta: Look for short pasta with ridges so the creamy pesto sauce clings to it. Penne rigate or fusilli work just as well as rigatoni.
Cherry Tomatoes: Choose tomatoes that are firm and glossy; roast until bursting. Grape tomatoes or quartered Roma tomatoes can be used instead.
Olive Oil: Use a high quality extra virgin olive oil for the best flavor. Avocado oil works in a pinch.
Basil Pesto: Store-bought pesto is fine. Look for one made with basil leaves, pine nuts, and Parmesan cheese. Homemade pesto or even red pesto are also great options.
Heavy Cream: Creates the rich, velvety base for the creamy pesto sauce. Half-and-half or full-fat coconut milk can be used as alternatives.
Parmesan Cheese: Grating from a wedge gives the best flavor and texture, but pre-grated works too. Grana Padano or Pecorino Romano are good substitutes.
Red Pepper Flakes (Optional): Adds gentle heat and extra depth. A pinch of cayenne or a dash of hot sauce also works.
Fresh Basil (Optional): Adds color and a pop of fresh pesto flavor right before serving. Swap with a sprinkle of Italian parsley if needed.
See recipe card for quantities.
Instructions
Roast the tomatoes. Preheat the oven and toss cherry tomatoes with olive oil, salt, and black pepper on a sheet pan. Roast until soft, browned, and starting to burst.
Cook the pasta. Boil rigatoni pasta in a large pot of salted water until al dente. Reserve some pasta cooking water, then drain.
Make the sauce. In the same pot, combine basil pesto, heavy cream, and Parmesan cheese over low heat, stirring until smooth and creamy. Season with salt and pepper.
Place sauce coated pasta into a serving bowl. Add burst tomatoes and garnish with red pepper flakes and basil (optional). Serve immediately.
Top Tip
Roast the tomatoes until they burst—this concentrates their flavor and adds sweetness to balance the richness of the sauce.
Variations
Gluten-Free: Use gluten-free pasta.
Nut-Free: Choose a store-bought pesto made without pine nuts or make your own using sunflower seeds or pumpkin seeds.
Vegetarian: Already is!
Kid-Friendly: Skip the red pepper flakes, and consider blending the roasted tomatoes into the sauce if your kids don’t like visible veggies.
Higher Protein: Stir in cooked chicken breast or top with grilled shrimp.
Storage
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Not recommended. The creamy pesto sauce may separate and become oily once thawed.
Reheat: Warm on the stovetop over medium heat, adding a splash of water or cream to loosen the sauce. Microwaving works, but stir halfway through for even heating.
FAQ
Do I have to roast the tomatoes?
Roasting adds sweetness and depth, but if you’re short on time, you can sauté them in a skillet over medium heat until softened.
Can I add protein to this recipe?
Yes, it pairs well with grilled chicken, shrimp, or even sliced sausage. Add your cooked protein just before tossing everything together.
What's the best way to keep the sauce from clumping?
Keep the heat low when mixing the cream, pesto, and Parmesan, and stir constantly. High heat can cause separation.
Related
Looking for other recipes like this? Try these:
Italian Sausage Pesto Pasta Skillet
4-Ingredient Chicken and Pesto Bake (Easy Recipe)
Quick Pesto Rotisserie Chicken Wrap (Easy Recipe)
Creamy Pasta in Green Sauce with Italian Sausage
Pairing
These are my favorite dishes to serve with [this recipe]:
Arugula Spinach Salad with Chicken and Lemon Vinaigrette
Soft Lemon Blueberry Cookies (Bakery Style Recipe)
Spring Peas with Garlic, Lemon and Parmesan
Gourmet Marshmallow Creme Rice Krispie Treats
Print
Recipe
Pesto Rigatoni with Roasted Tomatoes (Easy Recipe)
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
Author: Bailey Sissom
Total Time: 30 minutes
Yield: 6 servings
Print Recipe
Pin Recipe
Description
Creamy Pesto Rigatoni is what you make when dinner needs to be fast but still feel like a win. It’s loaded with roasted cherry tomatoes, a creamy pesto sauce, and plenty of Parmesan cheese that clings to every bite of rigatoni pasta.
Ingredients
Cherry tomatoes (1 pint)
Olive oil (½ tablespoon)
Salt (to taste)
Black pepper (to taste)
Rigatoni pasta (1 lb)
Basil pesto (½ cup)
Heavy cream (½ cup)
Parmesan cheese, grated (¼ cup + more for topping)
Red pepper flakes (optional, to taste)
Fresh basil (optional, for garnish)
Cook Mode
Prevent your screen from going dark
Instructions
Preheat oven to 400°F . Toss cherry tomatoes (1 pint) with olive oil (½ tablespoon), salt (to taste), and black pepper (to taste) on a sheet pan. Roast for 20–25 minutes, until tomatoes are bursting and lightly browned.
While tomatoes roast, bring a large pot of salted water to a boil. Cook rigatoni pasta (1 lb) until al dente, according to package directions. Reserve ½ cup of pasta water, then drain.
Return the pot to low heat. Add basil pesto (½ cup), heavy cream (½ cup), and Parmesan cheese (¼ cup). Stir until the sauce is smooth and warmed through.
Add the drained rigatoni pasta and roasted cherry tomatoes to the sauce. Stir to coat, adding splashes of reserved pasta water as needed until the sauce is silky and clings to the pasta.
Taste and adjust seasoning with salt, black pepper and red pepper flakes. Serve warm, topped with extra Parmesan cheese and fresh basil (optional).
Notes
Leftovers tip. The sauce will thicken in the fridge—add a splash of cream or water before reheating to loosen it up.
Pasta water is key. Don’t skip reserving it—just a splash helps turn the pesto and cream into a smooth, restaurant-style sauce that actually clings to the pasta.
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian
Nutrition
Serving Size:
Calories: 353
Sugar: 2.2 g
Sodium: 768.2 mg
Fat: 30.1 g
Carbohydrates: 15.3 g
Protein: 5.8 g
Cholesterol: 23.2 mg
Did you make this recipe?
Tag @Simply Sissom on Instagram and hashtag it #simplysissom
The post Pesto Rigatoni with Roasted Tomatoes (Easy Recipe) appeared first on Simply Sissom.