Save to Pinterest My downstairs neighbor knocked on my door one Tuesday evening holding an empty bowl and asked if I had any pasta sauce. I didn't, but I had rigatoni, a can of crushed tomatoes, and a stubborn craving to prove I could make something better than jarred. What came out of that skillet thirty minutes later turned into the dish I now make whenever I need comfort without fuss. The heat from the red pepper flakes sneaks up on you just enough to keep each bite interesting, and the cream rounds everything out into something that clings to the ridges of the pasta like it was always meant to be there.
I made this for a small dinner party once, doubling the recipe and feeling nervous because one of my guests claimed to hate anything creamy. She went back for seconds without a word, then texted me the next morning asking for the recipe. That quiet validation felt better than any elaborate compliment. Now I keep the ingredients stocked because it's become my answer to unexpected guests, last minute cravings, and evenings when I just want to feel like I have my life together.
Ingredients
- Rigatoni pasta (400 g): The ridges and hollow center grab onto the sauce in a way smooth pasta just can't match, making every forkful satisfying.
- Olive oil (2 tbsp): A good quality oil makes the base richer and adds a subtle fruitiness that balances the acidity of the tomatoes.
- Yellow onion (1 small): Finely chopped onion melts into the sauce and adds a gentle sweetness that you don't notice until it's missing.
- Garlic (3 cloves): Minced fresh garlic brings a sharpness that powdered garlic can't replicate, blooming in the oil and filling your kitchen with the smell of something good happening.
- Crushed red pepper flakes (1 tsp): Start with less if you're cautious, because the heat builds as it simmers and you can always add more but never take it back.
- Tomato paste (2 tbsp): Cooking this down for a couple of minutes deepens the flavor and removes any tinny taste, turning it into concentrated tomato magic.
- Crushed tomatoes (400 g): The backbone of the sauce, offering a thick texture and bright acidity that makes the whole dish come alive.
- Heavy cream (120 ml): This is what transforms a simple tomato sauce into something luxurious, softening the edges and adding body without making it feel heavy.
- Parmesan cheese (30 g): Freshly grated melts smoothly into the sauce and adds a nutty, salty depth that pre-shredded cheese just can't deliver.
- Fresh basil: A handful of torn leaves at the end brings a pop of color and a sweet, herbal note that reminds you this is Italian inspired comfort food.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the rigatoni until it still has a slight bite in the center. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat the olive oil in a large skillet over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent without browning. Toss in the garlic and red pepper flakes, letting them sizzle for just a minute until your kitchen smells like an Italian grandmother's house.
- Build the base:
- Stir in the tomato paste and let it cook for a couple of minutes, stirring often so it caramelizes slightly and loses that raw edge. This step makes all the difference between a flat sauce and one with real depth.
- 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 start to marry into something cohesive and rich.
- Finish with 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, tasting as you go, and let it simmer gently for a few more minutes until it coats the back of a spoon.
- Toss and serve:
- Add the drained rigatoni directly into the skillet and toss until every piece is coated in that glossy, spicy sauce. If it seems too thick, splash in some reserved pasta water a little at a time until it reaches the perfect clingy consistency, then serve hot with extra Parmesan and torn basil on top.
Save to Pinterest I once made this on a rainy Sunday afternoon with the windows open, and the smell drifted down the hallway so strongly that my neighbor texted asking if I was okay because it smelled too good to be real. We ended up eating together at my tiny kitchen table, the pasta served straight from the skillet because I didn't want to dirty another dish. It's one of those meals that turns an ordinary evening into something you remember, not because it's fancy, but because it's exactly what you needed.
How to Adjust the Heat
The red pepper flakes are forgiving, and you can start with half a teaspoon if you're unsure about spice levels. I've learned that the heat mellows slightly once the cream goes in, so if you want a noticeable kick, don't be shy about adding a full teaspoon or even a bit more. You can always taste the sauce after it simmers and sprinkle in extra flakes if it feels too tame, letting them bloom in the warmth for a minute before tossing in the pasta.
What to Do with Leftovers
This pasta reheats like a dream, either in a skillet over low heat with a splash of water or milk to loosen it up, or carefully in the microwave with a damp paper towel over the bowl. I've even eaten it cold straight from the fridge during a late night fridge raid, and while I won't say it's the intended experience, it still tastes good enough that I didn't bother reheating it. The sauce thickens as it sits, so don't be alarmed if it looks a bit stiff when you pull it out of the fridge.
Variations and Swaps
If you want to make this heartier, browning some crumbled Italian sausage or diced pancetta with the onions adds a savory, meaty richness that turns it into an even more substantial meal. For a lighter version, you can swap the heavy cream for half and half, though the sauce won't be quite as luscious. I've also used penne when I couldn't find rigatoni, and while the ridges are missed, the sauce still clings well enough to make it worthwhile.
- Try stirring in a handful of fresh spinach or arugula at the end for a pop of green and a slight peppery bite.
- A splash of vodka added with the tomatoes before simmering can deepen the flavor and add a subtle complexity.
- Top with toasted breadcrumbs for crunch if you're in the mood for a little texture contrast.
Save to Pinterest This dish has become my answer to the question of what to make when I want something comforting but don't want to spend the whole evening in the kitchen. It's reliable, flexible, and always tastes like I put in more effort than I actually did.
Recipe FAQs
- → Can I adjust the heat level in this dish?
Absolutely. Start with ½ tsp red pepper flakes and gradually increase to your preference. You can also reduce heat by omitting flakes entirely for a milder version, or add fresh chili for different spice notes.
- → What pasta shapes work best as substitutes?
Penne and ziti are excellent alternatives with similar cooking times and sauce-clinging ability. Farfalle or rotini also work well. Avoid thin pasta like angel hair, which may become overcooked.
- → How do I prevent the sauce from breaking when adding cream?
Reduce heat to low before stirring in heavy cream. Add it slowly while stirring gently to avoid temperature shock. The lower temperature prevents dairy from curdling and ensures a silky texture.
- → Can I make this dish ahead of time?
Prepare the sauce up to 2 days ahead and refrigerate. Cook pasta fresh just before serving, then combine and warm through gently. Reheating combined pasta may require adding pasta water to restore creaminess.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the creamy sauce and spice beautifully. Their acidity cuts through richness while enhancing the tomato and herb flavors.
- → How do I make this non-vegetarian?
Dice pancetta or Italian sausage and sauté with the onions until crispy before adding garlic. This adds smoky, savory depth that enhances the spiced tomato sauce while maintaining the dish's comfort-food appeal.