Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, plus more for pasta water
For the Spicy Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1/4 cup vodka, optional, for vodka sauce
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water before draining.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 5
Pour in the crushed tomatoes and bring the sauce to a simmer. If using, add the vodka and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 6
Reduce the heat to low, stir in the heavy cream, 2 tablespoons of kosher salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
Add the cooked and drained rigatoni directly to the sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 8
Gradually add the reserved pasta water, 1/2 cup at a time, stirring until the sauce reaches your desired consistency and coats the pasta beautifully. You may not need all of the pasta water.
⏱️ 2 min
- 9
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, plus more for pasta water
For the Spicy Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1/4 cup vodka, optional, for vodka sauce
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water before draining.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 5
Pour in the crushed tomatoes and bring the sauce to a simmer. If using, add the vodka and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 6
Reduce the heat to low, stir in the heavy cream, 2 tablespoons of kosher salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
Add the cooked and drained rigatoni directly to the sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 8
Gradually add the reserved pasta water, 1/2 cup at a time, stirring until the sauce reaches your desired consistency and coats the pasta beautifully. You may not need all of the pasta water.
⏱️ 2 min - 9
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min