Spicy Rigatoni Pasta (Printable)

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

# What You 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

# Step-by-Step:

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 Suggestions:

01 -
  • The sauce clings to every ridged tube of rigatoni like it was designed for this exact moment.
  • You get restaurant richness without spending an hour at the stove or hunting down fancy ingredients.
  • The spice level is completely yours to control, so it works whether you love heat or just want a whisper of warmth.
02 -
  • Reserve that pasta water before you drain anything because once it's gone, it's gone, and plain water won't do the same job of bringing the sauce together.
  • Don't skip cooking the tomato paste on its own for those two minutes, it makes a massive difference in flavor depth that you'll notice in every bite.
03 -
  • Toss the hot pasta with the sauce in the pan instead of just pouring sauce over plated pasta, it makes the flavors stick and every bite tastes cohesive.
  • Use a wooden spoon to stir the sauce because it won't scratch your pan and it feels right in your hand for this kind of cooking.
  • Taste your sauce before you add the pasta and adjust the salt then, because once the cheese and pasta go in, it's harder to fix.
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