Spicy Rigatoni Pasta (Printable Format)

A rich, creamy pasta with mildly spicy tomato sauce that perfectly balances heat and savory flavors in every bite.

# What's Needed:

→ Pasta

01 - 14 ounces 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 ounces 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 rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 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 constantly, for 2 minutes to caramelize slightly and deepen flavor.
05 - Pour in crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow sauce to gently simmer for 2 to 3 minutes until creamy and well combined.
07 - Add drained rigatoni to sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Serve immediately in bowls, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce gets into every groove of the rigatoni, so each bite delivers that perfect balance of heat and cream.
  • It comes together in about half an hour, which means you can have restaurant quality pasta on a weeknight without the stress.
  • You control the spice level completely, so it works whether youre feeding someone who loves heat or someone who just wants a gentle kick.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is the only thing that will bring the sauce back to life if it gets too thick or starts to separate.
  • Let the tomato paste cook long enough to caramelize slightly, rushing this step leaves a metallic taste that no amount of cream can hide.
  • Add the cream off high heat or it can break and look grainy instead of smooth and luscious.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Use a skillet large enough to toss the pasta in the sauce rather than just pouring sauce over drained pasta, coating each piece properly makes all the difference.
  • Finish with a drizzle of good olive oil right before serving, it adds a fresh, fruity note that brightens the whole dish.
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