Spicy Rigatoni Pasta (Printer-friendly)

Creamy rigatoni coated in a mildly spicy tomato sauce with garlic and Parmesan. A comforting Italian-American classic.

# 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 - 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
03 - Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
05 - Pour in crushed tomatoes. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow the sauce to gently simmer for 2-3 minutes until creamy.
07 - Add drained rigatoni to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to every ridge of the rigatoni, so no bite feels empty or plain.
  • It comes together in about half an hour, which means you can make it on a whim without planning ahead.
  • The spice level is completely in your control, so it works whether you like a whisper of heat or a real kick.
  • Leftovers taste even better the next day once the flavors have had time to settle and deepen.
02 -
  • Always reserve some pasta water before draining, because that starchy liquid is the easiest way to bring a thick sauce back to life.
  • Don't rush the tomato paste step, letting it cook and darken builds a savory depth that you'll taste in every bite.
  • Taste the sauce before adding the pasta, because once everything is mixed together it's harder to adjust the seasoning properly.
  • If you skip salting the pasta water, the noodles will taste flat no matter how flavorful the sauce is.
03 -
  • Use a wooden spoon to stir the sauce so you can scrape up any caramelized bits stuck to the bottom of the pan, that's where the flavor hides.
  • If you want the sauce extra silky, blend half of it with an immersion blender before adding the cream, it creates a smoother base while keeping some texture.
  • Let the garlic cook just until fragrant, not browned, because burnt garlic turns bitter and will throw off the whole dish.
  • Finish the pasta in the skillet with the sauce instead of just pouring sauce over drained noodles, it helps everything come together and taste like one cohesive dish.
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