Creamy Calabrian Chili Rigatoni
Creamy Calabrian Chili Rigatoni
Ingredients
For the Rigatoni
- 8 ounces rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Calabrian Chili Sauce
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 3 garlic cloves, minced
- 2 teaspoons black pepper
- kosher salt, to taste
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons double concentrated tomato paste
- 2 hot chili peppers in extra virgin olive oil, finely chopped (reduce for less spice)
For Serving
- 1 tablespoon fresh parsley, chopped, per serving
- ground black pepper, as needed
- Parmesan cheese, grated, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add about 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min
- 2
Add the rigatoni pasta to the salted boiling water and cook according to the package directions until al dente.
⏱️ 10 min
- 3
While the pasta is cooking, heat a large skillet over medium heat. Add the extra virgin olive oil, minced garlic, and finely chopped hot chili peppers. Sauté for 30 to 60 seconds until fragrant.
⏱️ 1 min
- 4
Stir in the double concentrated tomato paste and mix well with the oil and aromatics.
⏱️ 1 min
- 5
Pour in the heavy cream, 1/4 cup of the grated Parmesan cheese, kosher salt (to taste), and 2 teaspoons of black pepper. Reduce the heat to low and simmer for a couple of minutes, stirring occasionally, allowing the sauce to slightly thicken.
⏱️ 3 min
- 6
Once the pasta is al dente, drain it, reserving 1 cup of the pasta water. Add the drained rigatoni to the skillet with the simmering sauce.
⏱️ 1 min
- 7
Add the remaining grated Parmesan cheese and about 1/4 cup of the reserved pasta water to the skillet. Stir everything together until the pasta is fully coated, and the sauce has thickened and become creamy.
⏱️ 2 min
- 8
If the sauce is too thick, gradually add more of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
⏱️ 1 min
- 9
Divide the creamy Calabrian chili rigatoni into individual serving bowls. Sprinkle each serving with chopped fresh parsley and ground black pepper.
⏱️ 1 min
- 10
Finish with an extra sprinkle of grated Parmesan cheese before serving.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Calabrian Chili Rigatoni
For the Rigatoni
- 8 ounces rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Calabrian Chili Sauce
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 3 garlic cloves, minced
- 2 teaspoons black pepper
- kosher salt, to taste
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons double concentrated tomato paste
- 2 hot chili peppers in extra virgin olive oil, finely chopped (reduce for less spice)
For Serving
- 1 tablespoon fresh parsley, chopped, per serving
- ground black pepper, as needed
- Parmesan cheese, grated, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add about 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min - 2
Add the rigatoni pasta to the salted boiling water and cook according to the package directions until al dente.
⏱️ 10 min - 3
While the pasta is cooking, heat a large skillet over medium heat. Add the extra virgin olive oil, minced garlic, and finely chopped hot chili peppers. Sauté for 30 to 60 seconds until fragrant.
⏱️ 1 min - 4
Stir in the double concentrated tomato paste and mix well with the oil and aromatics.
⏱️ 1 min - 5
Pour in the heavy cream, 1/4 cup of the grated Parmesan cheese, kosher salt (to taste), and 2 teaspoons of black pepper. Reduce the heat to low and simmer for a couple of minutes, stirring occasionally, allowing the sauce to slightly thicken.
⏱️ 3 min - 6
Once the pasta is al dente, drain it, reserving 1 cup of the pasta water. Add the drained rigatoni to the skillet with the simmering sauce.
⏱️ 1 min - 7
Add the remaining grated Parmesan cheese and about 1/4 cup of the reserved pasta water to the skillet. Stir everything together until the pasta is fully coated, and the sauce has thickened and become creamy.
⏱️ 2 min - 8
If the sauce is too thick, gradually add more of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
⏱️ 1 min - 9
Divide the creamy Calabrian chili rigatoni into individual serving bowls. Sprinkle each serving with chopped fresh parsley and ground black pepper.
⏱️ 1 min - 10
Finish with an extra sprinkle of grated Parmesan cheese before serving.