Spicy Rigatoni Pasta (Printable)

Tender rigatoni coated in creamy, spicy tomato sauce with a perfect balance of heat and savory Italian flavors.

# What you'll need:

→ Pasta

01 - 14 ounces 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 ounces 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

# Preparation steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve ½ cup 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 garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor.
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. Simmer gently for 2 to 3 minutes until creamy and smooth.
07 - Add drained rigatoni to sauce and toss to coat evenly. If sauce appears too thick, add reserved pasta water gradually until desired consistency is achieved.
08 - Transfer to serving plates immediately. Garnish with fresh basil and extra Parmesan cheese.

# Expert advice:

01 -
  • The sauce clings to every ridged tube of rigatoni, so you get creamy, spicy flavor in each forkful.
  • It comes together in about half an hour, which means you can have a restaurant style dinner on a Tuesday night without the stress.
  • You control the heat level, so whether you like a gentle warmth or a real kick, this adapts to your mood.
  • Leftovers taste even better the next day when the flavors have had time to meld together in the fridge.
02 -
  • Do not skip reserving pasta water, because that starchy liquid is the key to getting the sauce to cling perfectly without breaking or looking greasy.
  • Let the tomato paste cook long enough to caramelize, or your sauce will taste flat and one dimensional.
  • Add the cream off high heat to prevent it from curdling, which happened to me once and taught me patience the hard way.
03 -
  • Always cook your pasta one minute less than the package says, because it will finish cooking in the sauce and stay perfectly al dente.
  • Use freshly grated Parmesan instead of the pre grated kind, because it melts smoother and tastes worlds better.
  • If you want deeper flavor, add a splash of white wine after the tomato paste and let it reduce before adding the crushed tomatoes.
  • Leftover sauce freezes beautifully, so double the batch and keep some tucked away for an easy dinner next month.
Go back