Spicy Rigatoni Pasta (Printable)

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

# 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 the rigatoni and cook according to package instructions until al dente. Reserve 1/2 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, 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.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but you're done in 35 minutes flat.
  • The sauce clings to every ridged tube of pasta like it was designed for this exact moment.
  • You control the heat, so it can be a gentle warmth or a full-on kick depending on your mood.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Reserve that pasta water before you drain, it's liquid gold for loosening the sauce and helping it stick to the noodles.
  • Don't rush the tomato paste step, cooking it down unlocks a deeper flavor that you'll taste in every bite.
  • Taste the sauce before adding salt because Parmesan is already salty and you don't want to overdo it.
  • If the heat is too much, a pinch of sugar or an extra splash of cream will calm it down without dulling the flavor.
03 -
  • Always cook your pasta one minute less than the package says if you're tossing it in the sauce, it'll finish cooking and soak up flavor at the same time.
  • Use a skillet that's big enough to toss the pasta in the sauce without it spilling over, it makes coating every piece so much easier.
  • Grate your Parmesan fresh right before you need it, the pre-grated stuff has anti-caking agents that keep it from melting smoothly into the sauce.
  • If you want restaurant-level creaminess, swirl in a tablespoon of cold butter at the very end off the heat for extra gloss and richness.
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