There’s just something about a really simple pasta that always hits the spot, and this Tomato Butter Ginger Rigatoni is one of those. It’s built on a classic combo you already know and love: tomatoes + butter. The passata brings that bright, fresh base, while the butter melts into it and softens everything into a silky, balanced sauce that feels way more luxe than it actually is.

But the ginger…that’s what makes this one different. It sounds unexpected, but once it cooks down in the butter, it loses that sharp bite and turns warm, subtle, and almost hard to place. It just adds this quiet depth that makes the sauce feel a little more layered, a little more interesting, and honestly kind of addictive.

Toss it with perfectly al dente pasta, then finish with some finely grated pecorino. It’s the kind of cozy weeknight dinner recipe you’ll keep coming back to again and again.

Why You’ll Love this Recipe:

• Simple, minimal ingredients: A handful of grocery staples come together into a sauce that tastes way more complex than it should.
• Subtle twist: The ginger melts into the butter and adds warmth and depth without overpowering.
• Weeknight-friendly: Minimal prep, one pan, and ready in about 25 minutes.
• Easy to customize: Add chili flakes for heat or grated garlic with the ginger for extra flavour. 

How to Prep for this Recipe:

This recipe is super simple. All you’ll need to prep is the freshly grated ginger!

How to Make Tomato Butter Ginger Rigatoni:

Step One:

In a pan over medium heat, add 3 tbsp of the butter and let melt.

Step Two:

Add the grated ginger and cook, stirring, for 1 minute, until foamy and just lightly golden.

Step Three:

Pour in the tomato passata and add a pinch of salt, then bring to a gentle bubble. Reduce the heat all the way to low and let simmer for 15 minutes, stirring occasionally.

Step Four:

Meanwhile, bring a pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions, until al dente.

Step Five:

Transfer the rigatoni directly into the sauce along with ½ cup of starchy pasta water, then stir to coat. Add a little bit more pasta water as needed if you’d like to loosen the sauce. Finish by stirring the remaining tablespoon of butter into the sauce.

Step Six:

Serve with lots of finely grated pecorino on top!

Storing the Tomato Butter Ginger Rigatoni:

• Let the pasta cool to room temperature before transferring it to an airtight container.
• Store in the fridge for up to 3 days.
• To reheat, warm it gently on the stove over low to medium heat, adding a splash of broth to loosen the sauce if needed.

Substitutions forTomato Butter Ginger Rigatoni:

• Tomato Passata: If you can’t find passata, you can sub for strained tomatoes or tomato purée. Just make sure tomatoes are the only ingredient!
• Ginger: Freshly grated is best, but you can use minced ginger, ginger paste, or frozen ginger cubes to keep it pantry-friendly.
• Rigatoni: Any short pasta works here like penne, rotini, or cavatappi.
• Cheese: I grated pecorino over my plate, but parmesan would be great too. 
• Vegan Option: Use olive oil instead of butter, and skip the cheese or sub in a dairy-free version.

This dish is an instant favourite for me, so please let me know what you think if you try it out! @britacooks