Spicy Rigatoni Pasta (Print View)

Rich and creamy rigatoni in a mildly spicy tomato sauce with Parmesan. A comforting Italian-American main dish ready in 35 minutes.

# Components:

→ 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

# 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 ½ cup of pasta water, then drain the pasta in a colander.
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 minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add the tomato paste and cook, stirring constantly, for 2 minutes to caramelize slightly.
05 - Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
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 and smooth.
07 - Add the drained rigatoni to the sauce, tossing gently to coat every piece. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The creamy tomato sauce clings to every ridged tube of rigatoni, delivering flavor in each forkful without being heavy.
  • It comes together in about half an hour, making it perfect for weeknights when you want something homemade but don't have hours to spare.
  • You can dial the heat up or down depending on who's at the table, and it still tastes like you put real thought into dinner.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling to the rigatoni and brings everything together if the sauce tightens up.
  • Cooking the tomato paste before adding the crushed tomatoes makes a noticeable difference in flavor, it removes any raw taste and adds depth you can't get by skipping that step.
  • Taste the sauce before adding the pasta, because once it's all mixed together it's harder to adjust the seasoning evenly.
03 -
  • Use a skillet large enough to toss the pasta comfortably, a cramped pan makes it hard to coat every piece evenly and you'll end up with sauce pooling at the bottom.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother into the sauce and tastes noticeably fresher.
  • If you want a little more complexity, add a splash of white wine after the garlic and let it reduce before adding the tomato paste.
Return