Spicy Rigatoni Pasta (Printable)

Creamy tomato pasta with a gentle kick of heat, topped with fresh basil and Parmesan cheese. Ready in 35 minutes.

# 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 - 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
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 minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add tomato paste and cook, stirring constantly, for 2 minutes to caramelize slightly and enhance depth of flavor.
05 - Pour in crushed tomatoes. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens and flavors concentrate.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Allow sauce to gently simmer for 2-3 minutes until creamy and smooth.
07 - Add drained rigatoni to sauce, tossing gently to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Transfer to serving bowls or plates. Garnish generously with fresh chopped basil and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you simmered sauce all day, but you actually made it in the time it takes to watch half a sitcom.
  • The spice level is completely in your control, so you can make it as tame or as fiery as your mood demands.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to get cozy.
02 -
  • Don't skip reserving the pasta water, because that starchy liquid is the only thing that will loosen the sauce without making it watery or breaking the emulsion.
  • Let the tomato paste cook long enough to caramelize slightly, otherwise it can taste sharp and one dimensional instead of sweet and complex.
  • Taste the sauce before adding the pasta, because once everything is mixed together it's harder to adjust the seasoning properly.
03 -
  • Use a skillet that's large enough to toss the pasta in the sauce without crowding, because you want every piece coated evenly without having to stir too aggressively.
  • Grate your Parmesan fresh right before adding it to the sauce, because pre-grated cheese often contains anti-caking agents that can make the sauce grainy instead of smooth.
  • If you're cooking for a crowd, you can make the sauce ahead and reheat it gently before tossing with freshly cooked pasta, which makes dinner parties feel less chaotic.
Go Back