The BEST Gluten-Free Spicy Rigatoni
The BEST Gluten-Free Spicy Rigatoni
Ingredients
- 1 pound gluten-free rigatoni pasta
- 2 tablespoons olive oil
- cup 1/2 shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 garlic, cloves, minced, divided
- 7 ounces tomato paste
- cup 1/2 vodka (or broth)
- cups 1 1/4 heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- cup 1/4 fresh basil, chopped, plus more for garnish
- 1 tablespoon salt, plus more to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the gluten-free rigatoni pasta and cook according to package directions until al dente. Gluten-free pasta can cook faster than regular pasta, so keep a close eye on it. Before draining, reserve 1 to 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the 7 ounces of tomato paste. Cook, stirring frequently, for 5-7 minutes, allowing the tomato paste to caramelize and deepen in color and flavor. This step is crucial for the sauce's richness.
⏱️ 7 min
- 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min
- 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min
- 7
Add the cooked, drained gluten-free rigatoni directly to the sauce in the skillet. Add the 4 tablespoons of butter and a splash (about 1/2 cup) of the reserved pasta water. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta beautifully. Gluten-free pasta can absorb liquid quickly, so add more pasta water, a tablespoon at a time, if the sauce is too thick or if the pasta seems dry.
⏱️ 3 min
- 8
Remove the skillet from the heat. Stir in the 1 cup of freshly grated Parmesan cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min
- 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Gluten-Free Spicy Rigatoni
- 1 pound gluten-free rigatoni pasta
- 2 tablespoons olive oil
- cup 1/2 shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 garlic, cloves, minced, divided
- 7 ounces tomato paste
- cup 1/2 vodka (or broth)
- cups 1 1/4 heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- cup 1/4 fresh basil, chopped, plus more for garnish
- 1 tablespoon salt, plus more to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the gluten-free rigatoni pasta and cook according to package directions until al dente. Gluten-free pasta can cook faster than regular pasta, so keep a close eye on it. Before draining, reserve 1 to 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the 7 ounces of tomato paste. Cook, stirring frequently, for 5-7 minutes, allowing the tomato paste to caramelize and deepen in color and flavor. This step is crucial for the sauce's richness.
⏱️ 7 min - 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min - 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min - 7
Add the cooked, drained gluten-free rigatoni directly to the sauce in the skillet. Add the 4 tablespoons of butter and a splash (about 1/2 cup) of the reserved pasta water. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta beautifully. Gluten-free pasta can absorb liquid quickly, so add more pasta water, a tablespoon at a time, if the sauce is too thick or if the pasta seems dry.
⏱️ 3 min - 8
Remove the skillet from the heat. Stir in the 1 cup of freshly grated Parmesan cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min - 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and Parmesan cheese.
⏱️ 1 min