Spicy Rigatoni Pasta (Printable)

Creamy rigatoni coated in a mildly spicy tomato sauce with a perfect balance of heat and savory Italian flavors.

# Ingredient List:

→ Pasta

01 - 14 ounces rigatoni pasta
02 - Salt for boiling water

→ Sauce

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 teaspoon crushed red pepper flakes
07 - 2 tablespoons tomato paste
08 - 14 ounces canned crushed tomatoes
09 - 1/2 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Fresh basil leaves, chopped
13 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
05 - Pour in crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow sauce to gently simmer for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • It delivers restaurant-quality richness in your own kitchen with ingredients you probably already have.
  • The balance between spice and cream is so satisfying that even picky eaters ask for seconds.
  • You can have dinner on the table in 35 minutes without feeling rushed or frazzled.
02 -
  • Always reserve pasta water before draining, it's the easiest way to fix a sauce that's too thick without watering down the flavor.
  • Don't skip caramelizing the tomato paste, those two minutes make a massive difference in the depth of your sauce.
  • Taste your sauce before adding the pasta so you can adjust the seasoning while it's easier to fix.
03 -
  • Use a skillet large enough to toss the pasta directly in the sauce, it coats more evenly and saves you from dirtying another bowl.
  • Grate your Parmesan fresh right before adding it to the sauce, the flavor and texture are incomparably better than the pre-grated stuff.
  • If you want the sauce extra silky, blend half of it with an immersion blender before adding the cream.
Return