Spicy Rigatoni Pasta (Printable Version)

Creamy rigatoni tossed in a mildly spicy tomato sauce with garlic and Parmesan. Ready in 35 minutes.

# What You 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 Steps:

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 of pasta water, then drain the pasta.
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 deepen the color and flavor.
05 - Pour in crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow the sauce to gently simmer for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to the sauce, tossing to coat thoroughly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Serve immediately, garnished 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, delivering creamy heat in every forkful.
  • It feels fancy enough for company but comes together faster than most takeout orders.
  • You control the heat level completely, so it works whether you love spice or just want a whisper of warmth.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • Reserve pasta water before draining, I forgot once and had to thin the sauce with plain water which diluted the flavor and taught me a lesson I never repeated.
  • Dont rush the tomato paste step, those two minutes of cooking transform it from sharp and metallic into something sweet and concentrated.
  • Taste the sauce before adding the pasta because once theyre combined its harder to adjust the seasoning properly.
  • Use a skillet large enough to toss the pasta comfortably, cramming it into a small pan makes it impossible to coat every piece evenly.
03 -
  • Use a wooden spoon to scrape up the caramelized bits from the bottom of the pan when you add the tomatoes, thats where all the deep flavor hides.
  • Let the sauce cool for a minute before stirring in the cream to prevent it from curdling, patience here makes all the difference.
  • Finish each plate with a drizzle of good olive oil and a crack of black pepper, it adds a final layer of richness and makes it taste restaurant quality.
  • Warm your serving bowls in the oven for a few minutes so the pasta stays hot from the first bite to the last.
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