Creamy Pesto Rigatoni

Creamy Pesto Rigatoni is one of those pastas that somehow tastes like you put in far more effort than you actually did.

The ridges catch every bit of the creamy pesto sauce, so nothing good gets left behind.

 

This is one of those pasta recipes that looks like it came from a cozy little Italian restaurant, but it’s surprisingly easy to pull together at home.

Every piece of rigatoni is coated in a silky pesto cream sauce that slips into every ridge of the pasta, while sun-dried tomatoes add little bursts of sweet, concentrated flavor throughout.

I love recipes like this because they feel indulgent without requiring hours in the kitchen.

The sauce comes together in one pan, the pasta cooks while everything else is happening, and in about half an hour you’ve got a bowl that honestly feels weekend-worthy.

The basil pesto brings freshness, Parmesan adds a salty nuttiness, and a splash of cream smooths everything into a velvety sauce that clings beautifully to the rigatoni.

The sun-dried tomatoes are my favorite part. They cut through the richness with their tangy sweetness and make every bite a little different.

Finish everything with fresh basil and a little extra Parmesan, and you’ve got the kind of pasta people immediately ask for seconds of.

Why You’ll Love This Recipe

• Ready in about 30 minutes.
• Rich, creamy pesto sauce that isn’t overly heavy.
• Rigatoni holds the sauce perfectly.
• Sun-dried tomatoes add incredible flavor.
• Great for weeknight dinners or entertaining guests.
• Easy to customize with chicken, sausage, or shrimp.

Ingredients

For the Pasta

• 1 pound rigatoni
• 1 tablespoon salt (for pasta water)

For the Sauce

• 2 tablespoons butter
• 3 garlic cloves, minced
• ¾ cup basil pesto
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• ¼ cup reserved pasta water, plus more if needed

For Garnish

• Fresh basil leaves
• Extra grated Parmesan
• Chopped parsley (optional)

Ingredient Tips

Use refrigerated basil pesto if possible. It has a brighter, fresher flavor than shelf-stable versions.

Oil-packed sun-dried tomatoes are softer and more flavorful than the dry variety.

Freshly grated Parmesan melts much more smoothly than the pre-shredded kind.

Rigatoni works especially well because the sauce fills the hollow center and clings to the ridges.

How to Make Creamy Pesto Rigatoni

1. Cook the pasta

Bring a large pot of generously salted water to a boil.

Cook the rigatoni until just al dente.

Reserve about ½ cup of the pasta water before draining.

2. Start the sauce

Melt the butter in a large skillet over medium heat.

Add the garlic and cook for about 30 seconds until fragrant.

Don’t let it brown.

3. Make it creamy

Pour in the heavy cream.

Bring it to a gentle simmer.

Whisk in the pesto until completely smooth.

Add the Parmesan and stir until melted into the sauce.

Season with black pepper and red pepper flakes if using.

4. Add the tomatoes

Stir in the chopped sun-dried tomatoes.

Cook for another 2 to 3 minutes so they soften slightly and flavor the sauce.

5. Finish the pasta

Add the drained rigatoni directly to the skillet.

Toss everything together until every piece is coated.

If the sauce becomes too thick, stir in a splash of the reserved pasta water until it’s silky and glossy.

How to Make It Look Like the Photo

Pile the rigatoni generously into a wide, shallow bowl.

Make sure the pasta is thoroughly coated but not swimming in sauce.

Scatter the sun-dried tomatoes naturally throughout instead of placing them only on top.

Finish with a few small basil leaves in the center, a light sprinkle of finely grated Parmesan, and a touch of chopped parsley.

The finished bowl should look rustic and abundant rather than perfectly arranged.

Variations

Add sliced grilled chicken for extra protein.

Browned Italian sausage is fantastic with the creamy pesto sauce.

Shrimp cooks quickly and pairs beautifully with the basil and Parmesan.

For extra vegetables, stir in baby spinach, mushrooms, or roasted broccoli just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat with a splash of milk or cream to loosen the sauce.

Freezing isn’t recommended since cream sauces can separate after thawing.

Creamy Pesto Rigatoni Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4–6

Tender rigatoni tossed in a rich basil pesto cream sauce with savory Parmesan and sweet sun-dried tomatoes.

Finished with fresh basil, this comforting pasta is creamy, flavorful, and easy enough for a weeknight while still feeling special enough to serve for guests.