Save to Pinterest My neighbor knocked on my door one Tuesday holding a bottle of wine and asking if I knew how to make something spicy for dinner. I had rigatoni in the pantry, cream in the fridge, and a jar of crushed red pepper that had been waiting for its moment. What started as an improvised favor turned into the kind of meal where we both went quiet after the first bite, then looked at each other and laughed. That night, this pasta became my go-to for when I want comfort with a little fire.
I made this for my brother after he moved into his first apartment, and he called me the next morning to ask for the recipe. He said he ate half the pan standing at the stove, straight from the skillet, because he couldnt wait. Now every time he visits, he hints that he wouldnt mind if this happened to be on the menu. Its become our unspoken tradition, the dish that says welcome home without having to say it out loud.
Ingredients
- 400 g rigatoni pasta: The ridges and hollow center trap the sauce perfectly, but penne or ziti work if thats what you have on hand.
- Salt for boiling water: Dont skip salting the pasta water generously, it seasons the rigatoni from the inside out and makes a real difference.
- 2 tbsp olive oil: Use a good quality oil since it forms the base of your sauce, the flavor carries through every bite.
- 1 small yellow onion, finely chopped: Finely chopped onion melts into the sauce and adds a sweet depth you wont get from shortcuts.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and fills your kitchen with the kind of smell that makes everyone wander in asking whats for dinner.
- 1 tsp crushed red pepper flakes: Start with less if youre cautious, you can always add more but you cant take it back once its in.
- 2 tbsp tomato paste: Cooking it down for a couple of minutes deepens the flavor and removes any tinny taste, this step matters.
- 400 g canned crushed tomatoes: I keep a few cans in the pantry year round because good canned tomatoes are more reliable than fresh ones most of the time.
- 120 ml heavy cream: This is what turns a sharp tomato sauce into something silky and luxurious, dont try to skip it.
- 30 g grated Parmesan cheese: Freshly grated melts into the sauce and adds a nutty richness that pre-shredded cheese just cant match.
- Salt and freshly ground black pepper: Taste as you go, the Parmesan adds salt so adjust carefully at the end.
- Fresh basil leaves, chopped: The brightness of basil cuts through the richness and makes the whole dish feel alive.
- Extra Parmesan cheese for serving: Because theres no such thing as too much Parmesan when it comes to pasta.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and add the rigatoni, cooking until al dente with just a bit of bite. Before draining, scoop out half a cup of the starchy pasta water, itll be your secret weapon for adjusting the sauce later.
- Start the sauce base:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, letting it soften and turn translucent for about four minutes. The kitchen will start to smell sweet and inviting, thats when you know its ready for the next step.
- Add garlic and heat:
- Stir in the minced garlic and red pepper flakes, cooking just until fragrant, about a minute. Dont let the garlic brown or itll turn bitter and ruin the smooth flavor youre building.
- Caramelize the tomato paste:
- Add the tomato paste and stir it around the pan for two minutes, letting it darken slightly and stick to the bottom. This step concentrates the flavor and removes any raw taste from the paste.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let the sauce bubble gently for eight to ten minutes, stirring now and then. The sauce will thicken and the flavors will marry into something richer than the sum of its parts.
- Make it creamy:
- Lower the heat and stir in the heavy cream and Parmesan, watching as the sauce transforms into something glossy and luxurious. Season with salt and pepper, then let it simmer gently for two or three minutes until everything is silky smooth.
- Combine pasta and sauce:
- Toss the drained rigatoni into the skillet, stirring until every piece is coated in that creamy, spicy sauce. If it looks too thick, add reserved pasta water a splash at a time until it reaches the consistency you love.
- Serve hot:
- Plate the pasta immediately while its steaming, then top with fresh basil and a generous shower of Parmesan. This is the kind of dish that deserves to be eaten right away, while the sauce is still clinging and the heat is just right.
Save to Pinterest The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant and just plated it at home. I laughed and promised it really did come from my kitchen, and by the end of the night three people had taken photos of the recipe I scribbled on a napkin. Its the kind of dish that makes you look like you know what youre doing, even when youre just following your instincts and tasting as you go.
How to Adjust the Spice Level
If youre nervous about heat, start with half a teaspoon of red pepper flakes and taste the sauce before adding more. I learned that a little goes a long way after I got overconfident one night and turned a cozy dinner into a five-alarm fire that required bread and apologies. You can always stir in extra flakes at the end if you want more kick, but theres no undoing it once its in the pan. For a milder version, skip the flakes entirely and let the sweetness of the tomatoes and cream take center stage.
Making It Heartier
When I want to turn this into something more substantial, I crumble Italian sausage or dice up pancetta and cook it with the onions until its browned and crispy. The rendered fat adds another layer of flavor to the sauce, and the little bits of meat get caught in the rigatoni tubes like a delicious surprise. If youre keeping it vegetarian, try stirring in some sauteed mushrooms or roasted red peppers for extra texture and earthiness. Either way, the base recipe is forgiving and welcomes whatever you want to add.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly they might be even better the next day once the flavors have had time to settle into each other. When you reheat it, add a splash of water or cream to loosen the sauce because it thickens as it sits. I usually warm it gently in a skillet over low heat, stirring constantly, but the microwave works in a pinch if you add a little liquid and cover it loosely.
- Store the pasta and sauce together so the rigatoni soaks up even more flavor overnight.
- Reheat only what youll eat to keep the rest fresh and avoid drying it out with repeated warming.
- If freezing, undercook the pasta slightly so it doesnt turn mushy when you reheat it later.
Save to Pinterest This pasta has become my answer to long days, last minute guests, and nights when I just want something that feels like a warm hug with a little attitude. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → How can I adjust the spice level?
Control heat by adjusting red pepper flakes to your preference. Start with ½ teaspoon for mild warmth, or increase to 1.5 teaspoons for more intense spice. Add gradually while tasting the sauce.
- → Can I make this ahead of time?
Prepare the sauce up to 2 days ahead and refrigerate. Cook pasta fresh just before serving to maintain optimal texture. Gently reheat the sauce over low heat, adding pasta water if needed to restore creaminess.
- → What's the best way to achieve al dente pasta?
Follow package instructions and begin testing 1-2 minutes before the suggested time. Pasta should be tender but with slight resistance when bitten. Reserve pasta water before draining to adjust sauce consistency later.
- → Can I use fresh tomatoes instead of canned?
Yes. Use 500g fresh tomatoes, blanch briefly to remove skins, and chop finely. Simmer longer (15-20 minutes) to reduce liquid and concentrate flavors, as fresh tomatoes contain more water than canned.
- → What protein options work well with this dish?
Sauté diced pancetta, Italian sausage, or crispy prosciutto with onions for savory depth. Grilled chicken breast adds protein without altering the sauce's character. For vegetarians, extra mushrooms provide umami richness.
- → Which wine pairs best with this pasta?
Crisp white wines like Pinot Grigio or Vermentino complement the creamy spice beautifully. Their acidity cuts through richness while cool profiles balance the pepper heat. Avoid heavy reds that overpower delicate cream flavors.