Spicy Rigatoni Pasta (Printable)

Creamy rigatoni coated in a mildly spicy tomato sauce with perfect balance of heat and savory comfort.

# 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 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 while stirring for 2 minutes to caramelize slightly.
05 - Pour in crushed tomatoes. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow sauce to gently simmer for 2-3 minutes until creamy.
07 - Add drained rigatoni to sauce and toss to coat. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
08 - Transfer to serving bowls immediately. Garnish with fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • The creamy tomato sauce clings to every ridged tube of rigatoni, delivering heat and richness in one forkful.
  • It comes together in about half an hour, making it perfect for busy weeknights or last minute dinner guests.
  • You can dial the spice up or down without losing that deep, savory flavor that makes you want another serving.
02 -
  • Don't skip caramelizing the tomato paste, those two minutes make the difference between a flat sauce and one with real depth.
  • Reserve pasta water before you drain, I forgot once and had to thin the sauce with plain water, which diluted the flavor.
  • Add the cream off high heat or it can split and turn grainy instead of velvety.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes infinitely better.
  • If the sauce looks too thin, let it simmer uncovered for a few extra minutes before adding the cream.
  • Toss the pasta in the sauce over low heat for a minute so the rigatoni absorbs some of the flavors instead of just being coated.
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