Spicy Rigatoni Pasta (Printable)

Rich, creamy rigatoni coated in a mildly spicy tomato sauce with smooth cream and Parmesan. A comforting Italian-American dish.

# Ingredient list:

→ 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

# Cooking steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1/2 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 caramelize slightly.
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. Allow sauce to gently simmer for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Transfer to serving bowls immediately. Garnish generously with fresh basil and extra Parmesan cheese.

# Expert advice:

01 -
  • The sauce clings to every ridged tube of rigatoni like it was designed for this exact purpose.
  • You get restaurant flavor without the anxiety of complicated technique or a sink full of pans.
  • That gentle kick of heat warms you from the inside without making you reach for water every other bite.
  • It comes together faster than most delivery orders and tastes infinitely better.
02 -
  • Reserve pasta water before draining, I forgot once and had to add plain water which just diluted everything instead of helping the sauce cling.
  • Don't let the garlic burn when you add it, burnt garlic tastes bitter and there's no recovering from it.
  • Add the cream off high heat or it can break and get grainy instead of smooth.
  • Taste before serving, every batch of crushed tomatoes and every block of Parmesan has a different salt level.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, this coats every piece evenly and makes the dish come together properly.
  • If you want a smoother sauce, blend the crushed tomatoes before adding them, it creates an almost velvety texture.
  • Finish with a drizzle of good olive oil right before serving, it adds a fruity richness that elevates the whole dish.
  • Toast extra red pepper flakes in a dry pan for a few seconds before adding them, it intensifies their flavor without adding more heat.
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