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Pesto Rigatoni with Roasted Tomatoes (Easy Recipe)

Name: Pesto Rigatoni with Roasted Tomatoes (Easy Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Cherry tomatoes (1 pint); Olive oil (1/2 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)

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.

Pesto Rigatoni in a white bowl with burst tomatoes and basil.

New weeknight staple. The creamy pesto sauce is unreal and it took no time at all.

- Jenna R.

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Ingredient Notes & Easy Swaps
Instructions
Top Tip
Variations
Storage
FAQ
Related
Pairing
Recipe
Comments

Bailey pouring a green smoothie into a glass in her white kitchen.

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

Pesto Rigatoni Ingredients - pasta, basil, parmesan, olive oil, pesto, tomatoes, cream, red pepper flakes, salt and pepper.

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

Step 1 - Pesto Rigatoni. Roast the tomatoes.

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.

Step 2 - Pesto Rigatoni. Cook the rigatoni until al dente.

Cook the pasta. Boil rigatoni pasta in a large pot of salted water until al dente. Reserve some pasta cooking water, then drain.

Step 3 - Pesto Rigatoni. Add sauce ingredients to pan, heat until smooth and then toss in al dente pasta.

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.

Step 4 - Pesto Rigatoni. Add noodles, burst tomatoes, crushed red pepper and pepper flakes to serving bowl.

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.

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Pairing

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Recipe