Spicy Rigatoni Pasta (Print Version)

Tender rigatoni coated in a rich, creamy tomato sauce with a gentle kick of heat. A comforting Italian-American dish ready in 35 minutes.

# 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

# Step-by-Step Guide:

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.
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. Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
04 - Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - 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.
06 - 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.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Top Tips:

01 -
  • The sauce clings to every ridged tube of rigatoni like it was designed for this exact moment.
  • You get restaurant quality creaminess without leaving your kitchen or spending an hour stirring.
  • The heat sneaks up gently, warming your throat without making you reach for water.
  • It uses pantry staples you probably already have, so no special grocery run required.
02 -
  • Always reserve pasta water before draining, it's starchy and salty and the only thing that can save a sauce that's gone too thick without watering down the flavor.
  • Don't add the cream on high heat or it will curdle and break, low and slow keeps it smooth and luscious.
  • Taste the sauce before adding the pasta, this is your chance to fix the seasoning without hunting for under seasoned noodles later.
03 -
  • Use a wooden spoon to stir the sauce, it won't scratch your pan and it feels right in your hand when you're coaxing everything together.
  • If you want a richer sauce, add a tablespoon of butter at the very end and swirl it in, it gives the dish a glossy restaurant finish.
  • Grate your Parmesan fresh from a block, the pre-grated kind has anti-caking agents that keep it from melting smoothly into the sauce.
  • Let the pasta water come to a rolling boil before salting it, cold water won't dissolve the salt properly and you'll end up with uneven seasoning.
Go Back