Spicy Rigatoni Pasta (Print View)

Rigatoni coated in a rich, creamy tomato sauce with balanced heat and savory flavors. An easy Italian-American comfort dish ready in 35 minutes.

# 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 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 garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor and caramelize slightly.
05 - Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
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 smooth and creamy.
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.
08 - Serve immediately while hot, garnished with fresh basil and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • The sauce clings to every ridged edge of the rigatoni, so no bite is ever bland.
  • It comes together in about half an hour, perfect for nights when takeout feels too slow.
  • The balance of cream and heat makes it comforting without being heavy.
  • You can dial the spice up or down depending on who's at the table.
02 -
  • Don't skip reserving the pasta water, it's the secret to a silky sauce that clings instead of clumps.
  • Let the tomato paste cook for the full 2 minutes or the sauce will taste flat and tinny.
  • Add the cream off high heat or it can split and turn grainy instead of smooth.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it coats better than spooning sauce over drained noodles.
  • Grate your own Parmesan fresh, the pre-grated kind has anti-caking agents that don't melt as smoothly.
  • Taste the sauce before adding the pasta and adjust the salt, it's harder to fix once everything is mixed.
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