Classic Spicy Rigatoni Pasta
Classic Spicy Rigatoni Pasta
Ingredients
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 4
Stir in the heavy cream and grated Parmesan cheese into the tomato sauce. Mix until the cheese is melted and the sauce is creamy.
⏱️ 2 min
- 5
Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min
- 6
Stir in the fresh chopped basil. Taste and adjust seasonings as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spicy Rigatoni Pasta
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 4
Stir in the heavy cream and grated Parmesan cheese into the tomato sauce. Mix until the cheese is melted and the sauce is creamy.
⏱️ 2 min - 5
Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min - 6
Stir in the fresh chopped basil. Taste and adjust seasonings as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min