Spicy Rigatoni Pasta (Printable)

Rich, creamy rigatoni coated in mildly spicy tomato sauce. A comforting Italian-American dish ready in 35 minutes.

# What You 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 - ½ cup heavy cream
10 - ¼ 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 Make It:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve ½ cup 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 3-4 minutes until soft and translucent.
03 - Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant. Add tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
04 - Pour in crushed tomatoes and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Simmer gently for 2-3 minutes until creamy.
06 - Add drained rigatoni to the sauce and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Serve immediately garnished with fresh basil and extra Parmesan.

# Expert Suggestions:

01 -
  • The creamy tomato sauce clings to every ridge of the rigatoni, so you get that perfect bite of spice and richness in every forkful.
  • It comes together in about half an hour, which means you can have something that tastes slow-cooked and indulgent on a weeknight.
  • The heat level is completely in your control, so whether you love a gentle warmth or want to clear your sinuses, this one adapts.
02 -
  • Reserving pasta water is not optional, that starchy liquid is what makes the sauce cling perfectly instead of sliding off the noodles.
  • Cooking the tomato paste until it caramelizes is the difference between a flat sauce and one with real depth, don't skip those two minutes.
  • Add the cream on low heat or it can break and look grainy instead of smooth and luscious.
03 -
  • Taste your red pepper flakes before adding them, some brands are mild and others will light you up, so adjust accordingly.
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • If the sauce breaks or looks grainy, a quick blitz with an immersion blender or a splash of pasta water and some vigorous stirring will bring it back together.
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