Save to Pinterest My neighbor knocked on my door one rainy Tuesday holding a half-empty jar of crushed tomatoes and a box of rigatoni. She'd been craving something creamy and spicy but didn't have a recipe in mind. We improvised in my kitchen, tossing in whatever made sense, and somehow ended up with this rich, silky pasta that clung to every ridged tube. The heat crept up slowly, balanced by cream and Parmesan, and we ate it standing at the counter, twirling forks straight from the pan.
I made this for a small dinner party last spring, doubling the batch and serving it family-style in a wide ceramic bowl. People went quiet for the first few bites, then someone asked if I'd trained in Italy. I laughed and admitted it was a happy accident born from a neighbor's pantry raid. That night, the recipe got texted to three different phones before dessert even hit the table.
Ingredients
- Rigatoni pasta: The wide tubes and ridges grab onto the creamy sauce better than smooth pasta, so every bite is fully dressed and flavorful.
- Olive oil: A fruity, good-quality oil adds a subtle richness to the base and helps the onions soften without browning too fast.
- Yellow onion: Finely chopped onion melts into the sauce, adding natural sweetness that balances the acidity of the tomatoes.
- Garlic: Fresh cloves, minced just before cooking, release a sharp, aromatic punch that mellows beautifully as it simmers.
- Crushed red pepper flakes: This is where the spice lives, so start with less if you're cautious and add more as you taste.
- Tomato paste: Caramelizing it for a couple of minutes deepens the umami and gives the sauce a richer, almost roasted flavor.
- Canned crushed tomatoes: They break down quickly and create a thick, clingy base that doesn't need hours of simmering.
- Heavy cream: It smooths out the acidity and heat, turning the sauce velvety without making it feel too indulgent.
- Parmesan cheese: Freshly grated melts right in, adding saltiness and a nutty depth that rounds out every spoonful.
- Fresh basil: A handful of torn leaves at the end brings brightness and a pop of green that makes the dish feel finished.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the rigatoni until it still has a slight bite in the center. Before draining, scoop out half a cup of the starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the onion and cook until it turns soft and translucent, stirring occasionally. Toss in the garlic and red pepper flakes, letting them sizzle for about a minute until the kitchen smells amazing.
- Caramelize the tomato paste:
- Stir in the tomato paste and let it cook for a couple of minutes, stirring constantly so it darkens slightly and loses its raw, metallic edge. This step makes a huge difference in the depth of flavor.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let everything bubble gently for eight to ten minutes, stirring now and then. The sauce will thicken and the flavors will meld into something rich and cohesive.
- Add cream and cheese:
- Lower the heat and stir in the heavy cream and Parmesan, watching the sauce turn silky and pale. Season with salt and pepper, then let it simmer gently for a few more minutes until it coats the back of a spoon.
- Toss the pasta:
- Add the drained rigatoni directly into the skillet and toss until every piece is glossy and coated. If it looks too thick, splash in some of that reserved pasta water a little at a time until it loosens to your liking.
- Serve:
- Divide the pasta among bowls and top with torn basil and extra Parmesan. Serve it hot, straight from the pan if you're feeling casual.
Save to Pinterest One cold evening, I reheated leftovers of this pasta and realized it tasted even better the next day. The spice had mellowed, the flavors had deepened, and the cream had thickened just enough to feel like a warm hug in a bowl. I ate it curled up on the couch with a blanket, and it felt less like dinner and more like taking care of myself.
How to Adjust the Heat
Start with half a teaspoon of red pepper flakes if you're unsure, then taste the sauce after it simmers and add more if you want a bolder kick. The cream will temper the heat, so what feels spicy in the pan will mellow slightly once everything comes together. If you accidentally go too far, stir in a little extra cream or a pinch of sugar to balance it out without starting over.
Pasta Shape Substitutions
Rigatoni works beautifully here because the ridges and tubes trap the sauce, but penne, ziti, or even shells will do the job if that's what you have. Avoid delicate shapes like angel hair, they'll get lost under the weight of this thick, creamy sauce. The key is choosing something sturdy enough to hold its own and carry plenty of flavor in every bite.
Storage and Reheating
This pasta keeps well in an airtight container in the fridge for up to three days, and honestly, it tastes even richer after a night of sitting. When you reheat it, add a splash of water or cream to loosen the sauce, since it thickens as it cools. Warm it gently on the stove over low heat, stirring often, or microwave it in short bursts to avoid drying it out.
- Store leftovers within two hours of cooking to keep them fresh and safe.
- Reheat only what you plan to eat, the sauce breaks down a little more each time.
- Garnish with fresh basil after reheating, it brings back that just-made brightness.
Save to Pinterest This dish has become my go-to when I want something cozy but impressive, the kind of meal that feels like a small celebration without any fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → How do I achieve the perfect al dente texture?
Cook the rigatoni according to package instructions but check one minute before the recommended time. Taste for firmness—it should be tender but still have a slight bite. Drain immediately once ready, as carryover cooking continues in the hot sauce.
- → Can I make this without heavy cream?
Yes, substitute with an equal amount of whole milk combined with one tablespoon of cornstarch mixed with water, or use Greek yogurt added off heat. The sauce will be lighter but still creamy and satisfying.
- → How do I control the spice level?
Start with half a teaspoon of red pepper flakes and adjust upward to taste. Add it gradually during cooking rather than all at once, tasting as you go. You can also serve extra flakes on the side for individual preference.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps thicken and emulsify the sauce, creating a silky coating that clings to each strand. Use it gradually if the sauce seems too thick after combining with the rigatoni.
- → Can I prepare this ahead of time?
Prepare the sauce up to two days in advance and refrigerate. Reheat gently over low heat, adding a splash of water if needed. Cook the pasta fresh just before serving to maintain optimal texture and flavor.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the creamy spiced sauce beautifully. Alternatively, try a light Vermentino or Sauvignon Blanc to balance the richness and heat.