Spicy Rigatoni Pasta (Printable Version)

Rich, creamy rigatoni coated in a mildly spicy tomato sauce. A comforting Italian-American dish balancing heat and savory flavors.

# Ingredient List:

→ 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

# Directions:

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 3-4 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, for 2 minutes to caramelize slightly.
05 - Pour in the crushed tomatoes. Simmer for 8-10 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 2-3 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.

# Expert Tips:

01 -
  • The sauce clings to every ridge of the rigatoni, so each bite is perfectly coated and never bland.
  • You can dial the heat up or down without losing the deep, savory flavor that makes this so comforting.
  • It comes together in about half an hour, which means you can have something restaurant-worthy on a weeknight without stress.
  • The creaminess balances the tomatoes in a way that feels indulgent but never heavy.
02 -
  • Reserve pasta water before draining, the starch in it helps the sauce cling and adjusts consistency without watering down the flavor.
  • Don't skip caramelizing the tomato paste, those two minutes transform it from sharp and tinny to sweet and complex.
  • Taste the sauce before adding the pasta, it's easier to adjust salt, pepper, and heat when it's still on its own.
03 -
  • Use a skillet wide enough to toss the pasta comfortably, it makes coating every piece so much easier and prevents clumping.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes sharper without any added fillers.
  • If you want a non-vegetarian version, brown some diced pancetta or crumbled Italian sausage with the onions for a smoky, savory boost.
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