Spicy Rigatoni Pasta (Print View)

Rich, creamy rigatoni perfectly coated in a mildly spicy tomato sauce with balanced heat and savory flavors.

# 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

# Method:

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.
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.
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.
07 - 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.
08 - Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The creamy tomato sauce has just enough kick to wake up your taste buds without overwhelming them.
  • It comes together in about half an hour, which means you can have something impressive on the table on a weeknight.
  • Rigatoni holds onto the sauce like it was made for it, giving you a perfect bite every single time.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • Don't skip reserving the pasta water, it's starchy and salty and the secret to making your sauce cling instead of separate.
  • Let the tomato paste cook long enough to caramelize, that's where a lot of the depth and sweetness in your sauce comes from.
  • Taste your sauce before adding the pasta, because once it's all mixed together it's harder to adjust the seasoning properly.
03 -
  • Use a large skillet with high sides so you have room to toss the pasta without making a mess all over your stove.
  • Grate your Parmesan fresh, the pre-grated stuff has additives that can make your sauce grainy instead of smooth.
  • If the sauce tastes too acidic, add a pinch of sugar to balance the tomatoes, it's a trick I picked up from my neighbor.
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