Spicy Rigatoni Pasta (Print Version)

Creamy rigatoni with spicy tomato sauce and Parmesan. A comforting Italian-American main dish ready in under 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 - 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

# How To Make It:

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 and 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 flavor and slight caramelization.
05 - Pour in crushed tomatoes and 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. Simmer gently for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to sauce and toss to coat evenly. Add reserved pasta water in small amounts if sauce is too thick until desired consistency is reached.
08 - Divide pasta among serving bowls. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • The sauce clings to every piece of rigatoni because of those perfect ridges, giving you flavor in every single bite.
  • It comes together in about half an hour, which means you can have a restaurant quality meal on a weeknight without the stress.
  • The balance between creamy richness and a gentle heat makes it comforting but never boring.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is the secret to making your sauce cling instead of sliding off.
  • Cook the tomato paste for those two minutes, it might seem fussy but it removes bitterness and adds depth you will taste in every bite.
  • Add the cream off high heat or it might split and curdle, low and slow keeps it smooth.
03 -
  • Use a skillet large enough to toss the pasta directly in the sauce, it makes a huge difference in how well everything coats.
  • Grate your Parmesan fresh right before adding it, pre grated cheese has additives that can make your sauce grainy instead of smooth.
  • Taste the sauce before adding the pasta, this is your last chance to adjust salt, pepper, or heat without having to remix everything.
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