Save to Pinterest The smell of garlic sizzling in olive oil has a way of erasing a long day. I was craving something warm and bold one Tuesday evening, rummaging through my pantry when I spotted a box of rigatoni and a can of crushed tomatoes. What started as a simple dinner turned into my go-to comfort meal. The creamy heat from this sauce wraps around each tube of pasta like a cozy blanket, and every forkful feels like the right kind of indulgence.
I made this for my sister when she came over one chilly October night, doubtful she'd love anything spicy. She finished her plate before I did and texted me the next morning asking for the recipe. That moment reminded me how food can surprise people, how a little heat can wake up tired taste buds. Now it's the dish I make when I want to impress someone without spending hours in the kitchen.
Ingredients
- Rigatoni pasta: The ridges and hollow center grab onto the sauce beautifully, making every bite full of flavor instead of letting it slide off.
- Olive oil: Use a good quality oil since it's the base of your sauce and its flavor will shine through in the finished dish.
- Yellow onion: Finely chopped onion melts into the sauce and adds a subtle sweetness that balances the acidity of the tomatoes.
- Garlic: Fresh garlic is essential here, the jarred stuff just won't give you that fragrant punch.
- Crushed red pepper flakes: Start with one teaspoon and taste as you go, you can always add more heat but you can't take it away.
- Tomato paste: Caramelizing the paste for a couple of minutes deepens the umami and makes the whole sauce richer.
- Canned crushed tomatoes: A high-quality canned tomato is worth it, look for San Marzano if you can find them.
- Heavy cream: This is what transforms a simple tomato sauce into something luxurious and silky.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, pre-grated just doesn't have the same creaminess.
- Fresh basil: The brightness of basil at the end cuts through the richness and makes the whole dish feel complete.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the rigatoni until al dente, saving half a cup of the starchy pasta water before draining. That reserved water is your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the onion until it turns soft and translucent, about 3 to 4 minutes. Add the garlic and red pepper flakes, stirring constantly for one minute until your kitchen smells incredible.
- Caramelize the tomato paste:
- Stir in the tomato paste and let it cook for 2 minutes, stirring occasionally. This step deepens the flavor and removes any raw taste.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let the sauce bubble gently for 8 to 10 minutes, stirring now and then. The sauce will thicken and the flavors will start to meld together beautifully.
- Add cream and cheese:
- Lower the heat and stir in the heavy cream and Parmesan, letting it simmer for 2 to 3 minutes. Season with salt and pepper to taste, adjusting as you go.
- Toss with pasta:
- Add the drained rigatoni directly into the skillet and toss until every piece is coated in that creamy sauce. If it looks too thick, add a splash of reserved pasta water to loosen it up.
- Garnish and serve:
- Plate the pasta immediately and top with fresh basil and extra Parmesan. Serve it hot and watch it disappear.
Save to Pinterest One rainy Saturday, I made a double batch and froze half the sauce in a glass jar. Weeks later, on a night when I had zero energy to cook, I thawed it and tossed it with fresh pasta. It tasted just as good as the first time, maybe even better because I didn't have to do any work. That's when I realized this recipe wasn't just delicious, it was a gift to my future self.
How to Adjust the Heat
I've made this for friends who can't handle spice and others who dump hot sauce on everything. Start with half a teaspoon of red pepper flakes if you're cautious, or go up to two teaspoons if you want real heat. You can also leave the flakes out entirely and let everyone add their own at the table. The cream will mellow the spice no matter what, so don't be afraid to experiment a little.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water or cream to bring back that silky texture. I've also reheated single servings in the microwave, stirring halfway through, and it works just fine. The flavors actually deepen overnight, so day-two pasta might be even more satisfying than the first round.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil. The peppery greens and bright citrus cut through the creaminess perfectly. A crusty loaf of bread for dipping into any leftover sauce is non-negotiable in my house.
- Try pairing it with a chilled Pinot Grigio or a light Chianti for a restaurant vibe at home.
- Add sautéed mushrooms or spinach to the sauce if you want extra vegetables without changing the flavor profile.
- For a non-vegetarian twist, crispy pancetta or crumbled Italian sausage takes this dish to another level.
Save to Pinterest This spicy rigatoni has earned its place in my weekly rotation, and I think it'll do the same for you. It's proof that comfort food doesn't have to be complicated, just honest and full of flavor.
Recipe Questions & Answers
- → How do I adjust the heat level in this dish?
Control the spiciness by adjusting the crushed red pepper flakes. Start with 1 teaspoon and taste the sauce before adding more. You can add flakes incrementally during cooking or sprinkle extra at the table for individual preference.
- → Can I make this dish ahead of time?
Prepare the sauce up to one day ahead and refrigerate. Reheat gently over low heat, adding a splash of cream or pasta water to restore the silky consistency. Cook the pasta fresh just before serving to maintain its texture.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio complement the creamy sauce and spiced tomato flavors beautifully. Light reds such as Barbera also work well if you prefer red wine with your pasta.
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g of fresh tomatoes blanched and crushed. Fresh tomatoes may require longer simmering—15-20 minutes—to concentrate flavors and reduce excess moisture before adding the cream.
- → How do I prevent the cream from curdling?
Keep the heat at low when adding cream and Parmesan. Stir gently and continuously. Never allow the sauce to boil vigorously once the cream is added, which can cause separation.
- → What non-vegetarian options work for this dish?
Sauté diced pancetta, guanciale, or Italian sausage with the onions at the start. Brown the meat first, then proceed with the recipe. This adds savory depth that complements the spiced tomato cream sauce.