Spicy Rigatoni Pasta (Printable)

Rich, creamy rigatoni in a mildly spicy tomato sauce balancing heat with savory flavors. An easy Italian-American comfort 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 - 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

# Method:

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 in a colander.
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 minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add the tomato paste and cook, stirring constantly, for 2 minutes to caramelize slightly and deepen the flavors.
05 - Pour in the crushed tomatoes. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
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 and smooth.
07 - Add the drained rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
08 - Serve immediately while hot, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to every ridged surface of the rigatoni like it was designed for it, which honestly, it kind of was.
  • You get restaurant depth without spending an hour babysitting a pot or hunting down obscure ingredients.
  • The heat sneaks up gently, warming your chest without making you reach for water every other bite.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors have had time to settle in together.
02 -
  • Don't skip caramelizing the tomato paste because those two minutes are what give the sauce its deep, slightly sweet backbone.
  • Reserve pasta water before you drain anything, I've learned this the hard way standing over a colander realizing I just poured out the one thing that could save a too thick sauce.
  • Add the cream off high heat or it can break and turn grainy instead of silky, low and slow wins every time here.
03 -
  • Grate your own Parmesan instead of using the pre grated stuff, it melts smoother and tastes infinitely better without any added cellulose or anti caking agents.
  • If you want a little more body, toss in a handful of fresh spinach or baby kale right at the end and let it wilt into the sauce.
  • A squeeze of fresh lemon juice just before serving brightens everything up and cuts through the richness in the most unexpected, delicious way.
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