Spicy Rigatoni Pasta (Printable Version)

Creamy rigatoni coated in a richly spiced tomato sauce with perfectly balanced heat and savory flavors for a satisfying meal.

# What You'll Need:

→ Pasta

01 - 14 oz 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 oz 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
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 minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring constantly, for 2 minutes to develop deeper flavor.
05 - Pour in crushed tomatoes and 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 and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Transfer to serving plates immediately. Garnish with fresh basil and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • The sauce clings to every ridge of the rigatoni, so you get that creamy, spicy bite every single time.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • You can dial the heat up or down without losing any of the depth or comfort.
02 -
  • Reserve that pasta water before you drain, because once it's gone down the sink, there's no getting it back and nothing else will loosen the sauce the same way.
  • Cook the tomato paste longer than you think you need to, because those extra two minutes turn it from sharp to sweet and make the whole sauce taste more complex.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • Grate your own Parmesan fresh because pre-grated has anti-caking agents that stop it from melting smoothly into the cream.
Go Back