Save My neighbor knocked on the door one Tuesday night holding a cracked bowl and asking if I had any cream. She was mid-recipe, flustered, and I ended up in her kitchen watching her toss rigatoni into the most vibrant red sauce I'd ever seen. The steam smelled like garlic and something gently fiery. That night, I scribbled notes on a grocery receipt and recreated it the following weekend, tweaking the heat until it felt just right.
I made this for my brother the week he moved into his first apartment. He sat at my counter, twirling pasta onto his fork and nodding with his mouth full. He said it tasted like something he'd order out, which I took as the highest compliment. We polished off the entire skillet between the two of us, mopping up the last bits of sauce with bread I'd forgotten I had in the freezer.
Ingredients
- Rigatoni pasta: The ridges and wide tubes are essential here, they trap the creamy sauce in every bite and give you that satisfying chew.
- Olive oil: Use a decent one, it builds the flavor foundation and carries the garlic and pepper flakes into the sauce.
- Yellow onion: Finely chopped so it melts into the background, adding sweetness without chunks.
- Garlic: Mince it fresh, the jarred stuff just doesnt bloom the same way when it hits the hot oil.
- Crushed red pepper flakes: Start with a teaspoon and taste as you go, heat tolerance varies wildly and you can always add more.
- Tomato paste: This is where the depth comes from, let it caramelize slightly in the pan for a richer, less acidic base.
- Canned crushed tomatoes: I keep several cans in the pantry, theyre consistent and save you from blanching fresh ones on a weeknight.
- Heavy cream: It transforms the sauce from sharp to silky, rounding out the tomato and pepper with just enough richness.
- Parmesan cheese: Grate it yourself if you can, the pre-grated kind doesnt melt as smoothly and the flavor is muted.
- Fresh basil leaves: Tear them at the last second, they wilt fast but their brightness cuts through the cream beautifully.
Instructions
- Boil the pasta:
- Salt the water generously, it should taste like the sea. Cook the rigatoni until its just shy of tender, itll finish in the sauce and soak up flavor as it does.
- Soften the onion:
- Let the onion cook slowly in the olive oil, stirring occasionally until it turns golden at the edges. This sweetness balances the heat later on.
- Bloom the aromatics:
- Add the garlic and red pepper flakes, stirring constantly for about a minute. The smell will hit you fast, sharp and warm, thats when you know its ready.
- Caramelize the tomato paste:
- Stir it into the pan and let it cook for two full minutes, scraping the bottom as it darkens. This step adds a deep, almost roasted flavor to the sauce.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let everything bubble gently, stirring now and then. The sauce will thicken and concentrate, turning glossy and brick red.
- Stir in the cream:
- Lower the heat and add the cream and Parmesan, stirring until the sauce turns a soft coral color. Season with salt and pepper, tasting as you go.
- Toss the pasta:
- Add the drained rigatoni directly into the skillet, turning it with tongs until every piece is coated. If it looks too thick, splash in some reserved pasta water and toss again.
- Garnish and serve:
- Divide it into bowls while its still steaming, then scatter fresh basil and extra Parmesan over the top. Serve it immediately, the sauce sets as it cools.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it. I laughed, but honestly it felt like the best compliment I could get. This dish has a way of looking and tasting more complicated than it actually is, which makes it perfect for nights when you want to impress without the stress.
Adjusting the Heat
If youre cooking for people who claim they love spice but reach for water after two bites, start with half a teaspoon of red pepper flakes. You can always put extra on the table for those who want it. I learned this after watching my friend douse her serving in milk because I got a little too confident with the shaker.
Making It Ahead
The sauce keeps beautifully in the fridge for up to three days and actually tastes better once the flavors settle. Cook fresh pasta when youre ready to eat and toss it in reheated sauce, adding a splash of water or cream if it thickened overnight. I sometimes double the sauce and freeze half for nights when I cant be bothered to chop an onion.
Serving Suggestions
This pairs well with a simple green salad dressed in lemon and olive oil, something crisp to cut through the richness. Garlic bread is never a bad idea, and if you have a bottle of Pinot Grigio open, pour yourself a glass.
- Top with a handful of arugula right before serving for a peppery contrast.
- If you want protein, crispy pancetta or crumbled sausage stirred in with the onions works beautifully.
- Leftovers reheat gently on the stove with a splash of cream or pasta water to bring the sauce back to life.
Save This is the kind of pasta that makes you want to sit down and eat slowly, maybe with a second helping already in mind. It never fails to feel like a small victory, especially when the kitchen smells this good.
Recipe FAQs
- → Can I make this dish less spicy?
Absolutely. Start with ½ teaspoon of red pepper flakes instead of 1 teaspoon, or omit them entirely. The cream naturally balances heat, so even a small amount creates a mild kick.
- → What pasta shapes work best as substitutes?
Penne and ziti are excellent alternatives to rigatoni. Both have similar tube shapes that capture the creamy sauce effectively. Farfalle or fusilli also work well for coating.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining—this starchy liquid thins the sauce beautifully. Add it gradually while tossing, adjusting until you reach your desired consistency.
- → Can I add meat to this vegetarian dish?
Yes. Sauté diced pancetta or crumbled Italian sausage with the onions at the start, cooking until browned before adding garlic. This adds smoky, savory depth to the sauce.
- → What wine pairs with this dish?
A crisp white wine like Pinot Grigio complements the creamy, spicy flavors beautifully. The acidity cuts through richness while the wine's citrus notes echo the tomato base.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to restore creaminess.