Creamy Rigatoni

5 from 8 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Rigatoni or tortiglioni
  • 3 tbsp Olive oil
  • 20 g Butter
  • 3 piece Garlic cloves
  • 200 g Cherry tomatoes
  • 50 ml Vegetable broth
  • 150 ml Organic cream
  • 1 piece Burrata or buffalo mozzarella or mozzarella
  • Salt pepper


  • Cook the pasta according to the instructions on the packet, drain and drain.
  • Heat the oil and butter in a non-stick pan. Add the garlic and tomatoes and simmer for about 8-10 minutes. Deglaze with cream and vegetable stock.
  • Mash the tomatoes with a spoon so that the juice of the tomatoes comes out. Season with salt and pepper and simmer for about 15 minutes.
  • Add the noodles to the sauce and mix everything together well, distribute on plates. Pluck the cheese into pieces, spread over the pasta and serve.
  • Mixed lettuce tastes good with it.


  • I cut another piece of Kabanossi into slices, seared it in a non-stick pan and served the noodles with it. If there are no children eating, the vegetable broth can also be replaced with white wine.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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