Spicy Rigatoni Pasta (Printable)

Creamy rigatoni coated in rich spicy tomato sauce with Parmesan. A comforting Italian-American dish for four.

# 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 - 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like youve been cooking all day, but youre done in half an hour.
  • The sauce gets inside every ridged piece of pasta, so no bite is ever boring.
  • You can dial the heat up or down without losing any of the richness.
  • It uses ingredients you probably already have, no specialty store run required.
02 -
  • Always reserve pasta water before draining, the starch in it helps the sauce stick and brings everything together.
  • Dont skip caramelizing the tomato paste, those two minutes make a huge difference in flavor depth.
  • Taste the sauce before adding the pasta, its much easier to adjust seasoning when the sauce is on its own.
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes infinitely better.
03 -
  • Toast the red pepper flakes in the oil for thirty seconds before adding the garlic, it releases more flavor and evenly distributes the heat.
  • If your sauce breaks or looks grainy after adding cream, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Toss the pasta in the sauce over low heat for a minute or two, it helps the rigatoni absorb the flavors instead of just being coated.
  • Grate your Parmesan just before using it, pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
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