Can I use marinara sauce instead of canned tomatoes?

Yes. Pick a marinara you like, then add garlic and cream. Taste first because marinara already has salt and seasoning.

What pasta shape works best if I do not have rigatoni?

Penne, ziti, or fusilli are great. Anything with ridges or curves holds creamy sauce better.

How do I make it spicier without ruining the flavor?

Add red pepper flakes slowly, or stir in a tiny spoon of chili paste. Start small and taste.

Can I make Creamy Tomato Garlic Pasta Fast! ahead of time?

You can, but it is best fresh. If you do make it ahead, save extra pasta water or add a splash of milk when reheating.

What if I do not have Parmesan?

No problem. Add a little extra salt and a small knob of butter for richness. If you have any hard cheese, grate a bit in.

Quick and Delicious Creamy Tomato Garlic Pasta Fast!

Name: Creamy Tomato Garlic Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz Rigatoni or any short pasta (Holds sauce well.); 3 cloves Garlic, minced (Freshly minced is best.); 28 oz Canned crushed tomatoes (Can substitute with canned whole or passata.); 1 cup Heavy cream (Or half and half for a lighter version.); 2 tbsp Olive oil (Butter can be used instead.); 1/4 cup Parmesan cheese, grated (Optional but highly recommended.); 1 tsp Italian seasoning (Or use dried basil and oregano.); to taste Salt and black pepper; 1/4 tsp Red pepper flakes (For a gentle kick.)

Description

A quick, creamy, and garlicky pasta dish that feels indulgent but comes together in just 25 minutes, perfect for busy weeknights.

Ingredients

Pasta and Base Ingredients

12 oz Rigatoni or any short pasta (Holds sauce well.)
3 cloves Garlic, minced (Freshly minced is best.)
28 oz Canned crushed tomatoes (Can substitute with canned whole or passata.)
1 cup Heavy cream (Or half and half for a lighter version.)
2 tbsp Olive oil (Butter can be used instead.)
1/4 cup Parmesan cheese, grated (Optional but highly recommended.)
1 tsp Italian seasoning (Or use dried basil and oregano.)
to taste Salt and black pepper
1/4 tsp Red pepper flakes (For a gentle kick.)

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Instructions

Preparation

Boil the pasta. Salt the water generously and cook the rigatoni until al dente. Reserve 1 cup of pasta water before draining.
In a large pan, warm olive oil over medium heat, then add minced garlic and stir for 30 seconds to 1 minute until fragrant.

Cooking

Pour in the crushed tomatoes, season with salt, pepper, Italian seasoning, and red pepper flakes. Simmer for 5 to 8 minutes until slightly thickened.
Reduce the heat to medium low and stir in the heavy cream. Let it warm through for 2 to 3 minutes.

Finishing Touches

Add the drained rigatoni to the sauce along with a splash of reserved pasta water, stirring until the sauce clings to each piece of pasta.
If using, add grated Parmesan, taste, and adjust seasoning. Top with fresh basil if available.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water, milk, or broth to restore creaminess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Cuisine: Italian