Rigatoni with Pesto Cream Sauce: A Flavorful Twist on Classic Pasta

Bright basil and juicy cherry tomatoes come together for an irresistibly smooth finish.

By Medha deb

Created on Sep 12, 2025

Bright basil and juicy cherry tomatoes come together for an irresistibly smooth finish.

Rigatoni with Pesto Cream Sauce

Discover a delightful fusion of classic Italian flavors in this Rigatoni with Pesto Cream Sauce—a comforting, vibrant dish that combines the herbaceous intensity of fresh basil pesto with the luscious richness of cream and cheese. Whether you’re craving an indulgent weeknight meal or an impressive dish for gatherings, this pasta will impress with its creamy sauce, punchy pesto, and bursts of cherry tomato freshness.

Why You’ll Love This Recipe

Fast and flavorful: Comes together with simple, fresh ingredients in under an hour.
Versatile: Delicious hot or as a cold pasta salad for lunches and picnics.
Customizable: Adaptable to your favorite short pasta shapes or cheese varieties.
Family-friendly: Generous portions and comforting flavors that please all palates.

Ingredients

Gather these ingredients to capture the essence of this creamy, herby pasta. Freshness is key—especially for the basil and tomatoes.

Ingredient	Amount
Kosher salt	To taste
Mezzi rigatoni or penne	1 lb (450g)
Fresh basil leaves	3/4 cup, packed
Grated parmesan cheese	3/4 cup, divided
Pine nuts	3 tbsp
Garlic cloves	2, peeled
Black pepper	To taste
Extra-virgin olive oil	1/3 cup, plus extra if needed
Cherry tomatoes	3 cups, halved
Heavy cream	1/2 cup
Salted butter	2 tbsp
Goat cheese, crumbled	4 oz, divided

How to Make Rigatoni with Pesto Cream Sauce

Follow these easy steps to bring the perfect harmony of basil, cheese, and cream to your table. The detailed directions below ensure a luscious, vibrant result every time.

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil.
Add 1 lb of mezzi rigatoni (or penne) and cook until al dente according to the package instructions, usually 10-12 minutes.
Reserve about 1/2 cup of pasta water for later (in case you want to adjust sauce consistency).

Step 2: Prepare the Basil Pesto

Add 3/4 cup packed fresh basil leaves to a food processor or blender.
Add 1/2 cup of grated parmesan, 3 tablespoons pine nuts, 2 peeled garlic cloves, kosher salt, and black pepper to taste.
Pulse a few times to combine. With the machine running, slowly drizzle in 1/3 cup extra-virgin olive oil until the mixture is a smooth, bright-green, spoonable puree.
Scrape down the sides as needed, add a bit more oil if too thick. Taste and adjust seasonings.

Step 3: Prepare the Tomatoes

Halve 3 cups of cherry tomatoes. Toss them in a bowl with 1/2 teaspoon kosher salt and a few grinds of black pepper.
Set aside, allowing the tomatoes to release juices and flavor.

Step 4: Make the Pesto Cream Sauce

In a medium saucepan over medium heat, add 1/2 cup heavy cream and 2 tablespoons salted butter. Let the butter melt and the cream warm, stirring occasionally.
Pour in the prepared pesto, stirring to fully combine.
Simmer gently over low heat for 2-3 minutes. Add the remaining 1/4 cup grated parmesan and half the crumbled goat cheese (2 oz). Stir until melted and smooth.

Step 5: Assemble the Pasta

Drain the cooked pasta and transfer to a large mixing or serving bowl.
Pour the warm pesto-cream sauce over the pasta.
Add the salted, halved cherry tomatoes, along with any collected juices.
Toss everything together until the pasta is thoroughly coated and the tomatoes are just slightly warmed by the sauce and noodles.

Step 6: Garnish and Serve

Top with the remaining goat cheese crumbles for a tangy, creamy finish.
Add extra grated parmesan, fresh basil, or a pinch of black pepper for garnish as desired.
Serve immediately while hot—or enjoy chilled as a refreshing pasta salad.

Tips for Perfect Pesto Cream Pasta

Use quality ingredients: Fresh basil, good olive oil, and flavorful cheese make a big difference.
Don’t overcook the pasta: Al dente pasta holds up best to the creamy sauce and mixing.
Adjust sauce consistency: If the sauce thickens too much, add a splash of reserved pasta water until smooth and glossy.
Taste and tweak: Balance flavors by adjusting salt, cheese, or pepper in the sauce right before serving.
Optional add-ins: Stir in cooked chicken, crispy pancetta, or fresh spinach for variation.

Ingredient Substitutions & Customizations

Pasta shape: Mezzi rigatoni, penne, fusilli, or even farfalle work beautifully—just aim for a short, ridged pasta that grabs sauce well.
Cheese swaps: Substitute some or all of the goat cheese with cream cheese, mascarpone, or extra parmesan for different flavor profiles.
Nuts: If pine nuts aren’t available, try walnuts or almonds for the pesto.
Dairy-free option: Use full-fat coconut cream and vegan butter, plus your favorite vegan cheeses for a plant-based twist.
Add protein: Toss in grilled or roasted chicken, shrimp, or white beans for extra substance.

Serving Suggestions

This pasta shines as a main course, and pairs well with a variety of sides for a complete, satisfying meal.

Garlic bread or focaccia for mopping up extra sauce.
Simple green salad dressed with lemon and olive oil.
Roasted vegetables like asparagus or zucchini for added nutrition.
Crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the herbs and cream.

Storage and Make-Ahead Tips

Store leftovers: Refrigerate in an airtight container up to 3 days. The sauce may thicken; add a splash of milk or cream when reheating.
Make pesto ahead: Homemade basil pesto can be made 2-3 days in advance and stored in the refrigerator, or frozen for longer storage. Thaw before using.
Serve cold: This pasta is excellent cold, making it a convenient option for packed lunches or picnics.

Frequently Asked Questions (FAQs)

Can I use store-bought pesto instead of homemade?

Homemade pesto offers the freshest flavor, but high-quality store-bought pesto will save time and still taste delicious. Adjust cheese and salt in the sauce as needed, since jarred pesto can be saltier than fresh.

What can I do if my pesto sauce is too thick?

Thin with a little reserved pasta water, one tablespoon at a time, until it reaches your preferred consistency. The starchy water also helps the sauce cling to the pasta.

Can I make this recipe ahead of time for a party?

Yes! Combine pasta, pesto-cream sauce, and tomatoes, then store covered in the fridge. Let come to room temperature or reheat gently, adding a splash of cream if needed. Top with fresh goat cheese just before serving.

What other proteins can I add to this pasta?

Grilled or roasted chicken, shrimp, or crispy pancetta are excellent additions and can be tossed in during the final mixing step for extra heartiness.

Is this recipe gluten-free?

Not by default, but simply substitute your favorite gluten-free pasta for the rigatoni or penne and ensure all other ingredients are gluten-free.

Nutrition Information

Approximate per serving (based on 6 servings):

Calories: 480
Protein: 15g
Fat: 25g
Carbohydrates: 49g
Fiber: 3g
Sodium: 520mg

*Nutritional values will vary based on specific ingredients and portions used.*

More Creamy Pasta Ideas

Pasta with Tomato Cream Sauce: Add cream to a classic tomato sauce for a silky texture and tangy-sweet flavor.
Pasta with Ham, Leeks, and Spinach: A comforting dish marrying the savoriness of ham with gentle leeks and fresh greens.
Asparagus Pasta: Creamy, green, and ideal for spring, pairing richness with fresh seasonal produce.

Creamy pastas are endlessly customizable—start with this pesto cream rigatoni, and explore your favorite greens, cheeses, and add-ins for year-round inspiration!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb