Spicy Rigatoni Pasta (Print Version)

Rich, creamy rigatoni with a mildly spicy tomato sauce that balances heat and savory flavors in just 35 minutes.

# 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

# How To Make:

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 pasta water, then drain pasta in 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 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. Gently simmer for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to sauce, tossing 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. Garnish immediately with fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • The sauce clings to every ridged tube of rigatoni like it was designed for it.
  • It comes together in half an hour, perfect for nights when youre hungry but not frantic.
  • The cream tempers the heat without washing it away, leaving a warm tingle rather than a burn.
  • Leftovers taste even better the next day after the flavors have had time to marry.
02 -
  • Reserve that pasta water before you drain, its starchy and salty and the only thing that will loosen a too thick sauce without diluting flavor.
  • Dont skip caramelizing the tomato paste, I did once to save time and the sauce tasted flat and one note.
  • Taste the sauce before adding the pasta, the Parmesan adds salt and you dont want to overdo it.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it coats more evenly than spooning sauce over plated pasta.
  • If the sauce breaks or looks grainy after adding cream, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Grate Parmesan with a microplane for the finest texture, it melts into the sauce almost instantly.
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