Salmon rigatoni in a creamy tomato sauce is a quick and easy pasta recipe made with fresh salmon fillets, passata, garlic, and cream. This rich and comforting dish is perfect for a weeknight dinner or family meal. Ready in under 30 minutes, it’s a high-protein option packed with flavour, served with parmesan and fresh basil.

A rich and comforting pasta dish featuring tender salmon in a smooth tomato and cream sauce. This easy weeknight dinner brings together simple ingredients to create a flavourful, satisfying meal the whole family will enjoy.

Table of Contents

Ingredients

For the Pasta:

400 g (14 oz) rigatoni or pasta of your choice
Salted water, for boiling

For the Sauce:

2 tbsp olive oil
3 boneless salmon fillets (approx. 400 g / 14 oz) – skin-on or skinless
¼ tsp salt
¼ tsp ground black pepper
1 medium onion (or 2 small), finely diced
2 garlic cloves, minced
500 g (17.5 oz) passata
1 tbsp tomato purée (tomato paste)
½ tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream

To Serve:

Grated parmesan cheese
Freshly ground black pepper
Fresh basil leaves

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Drain, reserving about 1 cup of the pasta cooking water.
Cook the Salmon:
Heat the olive oil in a large frying pan over medium-high heat. Season the salmon with salt and pepper, then place it in the pan, skin-side up. Cook for 3 minutes until golden, then flip.
Sauté the Aromatics:
Move the salmon to one side of the pan and add the diced onion to the other side. Cook for 3–4 minutes until soft, stirring occasionally. Add the minced garlic and cook for another 30 seconds.
Make the Tomato Sauce:
Pour in the passata, tomato purée, dried thyme, and sugar. Stir to combine and let simmer for 2–3 minutes.
Prepare the Salmon:
Turn the salmon once more and remove the skin using tongs (if present). Use a fork to break the fillets into large flakes.
Finish the Sauce:
Stir the cream into the sauce, then add the drained pasta and about ¼ cup of the reserved pasta water. Gently stir everything together, ensuring the salmon is evenly distributed.
Serve:
Divide the pasta among bowls and garnish with grated parmesan, black pepper, and fresh basil.

Tips

Use skin-on salmon if it’s more affordable—the skin can be easily removed after cooking.
Adjust the consistency of the sauce with more pasta water if needed.
Cook the onions low and slow to enhance their natural sweetness.

Variations and Substitutions

Fish Swap: Use cooked cod or trout instead of salmon.
Cream-Free Option: Omit the cream for a dairy-free version or use a splash of oat cream.
Herbs: Swap thyme for oregano or basil for a different twist.

FAQs

Can I use frozen salmon?
Yes, just make sure it’s fully defrosted before cooking.

Is this dish suitable for meal prep?
It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently to avoid drying out the salmon.

Can I use canned salmon?
Yes, canned salmon works well—just skip the pan-searing step and stir it in during the final stage.

Serving Suggestions

Serve with a green side salad or steamed vegetables.
Add garlic bread or focaccia on the side for a complete meal.
Pair with a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.

Why You’ll Love This Recipe

This salmon rigatoni is a comforting yet fresh pasta dish made with everyday ingredients. It’s quick to prepare, protein-rich, and ideal for both busy weeknights and relaxed weekends. The creamy tomato sauce complements the flaky salmon perfectly, creating a balanced and flavourful dinner the whole family can enjoy.