Spicy Rigatoni
Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta, Rao's Homemade brand recommended
- 2 tablespoons kosher salt, plus more to taste
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 15 min
- 2
While the pasta cooks, heat the olive oil in a large cast iron pan or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the pan. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Season with additional salt to taste.
⏱️ 2 min
- 6
Add the drained rigatoni pasta to the sauce. Toss to coat thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta, Rao's Homemade brand recommended
- 2 tablespoons kosher salt, plus more to taste
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 1/2 cups of the pasta water before draining the pasta.
⏱️ 15 min - 2
While the pasta cooks, heat the olive oil in a large cast iron pan or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the pan. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Season with additional salt to taste.
⏱️ 2 min - 6
Add the drained rigatoni pasta to the sauce. Toss to coat thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min