Spicy Rigatoni Pasta (Printable)

Creamy rigatoni with spicy tomato sauce. Easy Italian-American comfort dish balancing heat and savory flavors in just 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
05 - Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
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 to 3 minutes until creamy.
07 - Add the drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
08 - Transfer to serving plates immediately, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The sauce clings to every ridge of the rigatoni like it was designed for it, giving you that perfect creamy, spicy bite every single time.
  • It comes together in half an hour but tastes like you've been simmering it all afternoon, which makes you look like a kitchen hero with minimal effort.
02 -
  • Always reserve pasta water before draining because it's liquid gold for adjusting the sauce, with starch that helps everything cling together instead of sliding off.
  • Don't add the cream while the heat is too high or it can break and turn grainy, so pull the skillet off the burner for a second if you need to.
03 -
  • Undercook the pasta by a minute before draining, then let it finish cooking in the sauce so it absorbs the flavors and the sauce clings better.
  • Grate the Parmesan yourself right before using it because pre-grated cheese is coated with anti-caking agents that prevent it from melting smoothly into the sauce.
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