Spicy Rigatoni Pasta (Printable)

Creamy rigatoni coated in a mildly spicy tomato sauce. An easy, comforting Italian-American dish balancing heat and savory flavors.

# 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:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain pasta in colander.
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 minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook while stirring for 2 minutes to develop deeper flavor.
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 and smooth.
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 - Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce hugs each piece of pasta instead of pooling at the bottom of the bowl.
  • You get restaurant quality flavor without leaving your kitchen or spending an hour at the stove.
  • The heat sneaks up gently, warming your throat without overwhelming the creamy tomato base.
  • Leftovers taste even better the next day after the flavors meld overnight in the fridge.
02 -
  • Do not skip reserving the pasta water, because plain tap water will not help the sauce cling the way that starchy liquid does.
  • Add the cream after reducing the heat or it might curdle and ruin the silky texture you are aiming for.
  • Taste the sauce before adding the pasta so you can adjust the salt, pepper, and heat level while it is still easy to fix.
03 -
  • Use a skillet large enough to toss the pasta in the sauce without it spilling over the sides, because coating every piece properly makes all the difference.
  • Grate your Parmesan fresh from a block instead of buying pre-grated, it melts smoother and tastes infinitely better.
  • If you want a deeper flavor, add a splash of white wine after the garlic and let it reduce before adding the tomato paste.
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