Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1/4 cup salt, for pasta water, or as needed
- 1 pound rigatoni
For the Sauce
- 2 tablespoons olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 small yellow onion)
- 6 cloves garlic, freshly minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, divided, or to taste
- 1/2 teaspoon salt, or to taste
- 4 tablespoons butter
- 1/2 cup pasta water, reserved, or as needed
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1/4 cup) to the boiling water. Add the rigatoni and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or cast iron pan over medium heat. Add the finely chopped shallot (or onion) and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add half of the minced fresh garlic to the skillet and sauté for another 1-2 minutes, until fragrant and slightly softened.
⏱️ 2 min
- 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing it against the bottom of the pan to caramelize. You'll notice a deeper red color and a fragrant aroma.
⏱️ 7 min
- 5
Pour in the vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and evaporated, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the heavy cream and half of the crushed red chili pepper flakes. Mix well to combine.
⏱️ 2 min
- 7
Add the remaining half of the minced fresh garlic to the sauce and stir. Season the sauce with salt to your liking.
⏱️ 2 min
- 8
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the rigatoni.
⏱️ 1 min
- 9
Add the cooked rigatoni, butter, and 1/4 cup of the reserved pasta water to the sauce. Toss everything together until the pasta is well coated and the butter has melted, adding more pasta water a tablespoon at a time if the sauce is too thick.
⏱️ 3 min
- 10
Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it melts into the sauce, creating a creamy consistency.
⏱️ 2 min
- 11
Turn off the heat. Stir in the remaining crushed red chili pepper flakes and the fresh basil. Give it one final stir.
⏱️ 1 min
- 12
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
For the Pasta
- 1/4 cup salt, for pasta water, or as needed
- 1 pound rigatoni
For the Sauce
- 2 tablespoons olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 small yellow onion)
- 6 cloves garlic, freshly minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, divided, or to taste
- 1/2 teaspoon salt, or to taste
- 4 tablespoons butter
- 1/2 cup pasta water, reserved, or as needed
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1/4 cup) to the boiling water. Add the rigatoni and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or cast iron pan over medium heat. Add the finely chopped shallot (or onion) and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add half of the minced fresh garlic to the skillet and sauté for another 1-2 minutes, until fragrant and slightly softened.
⏱️ 2 min - 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing it against the bottom of the pan to caramelize. You'll notice a deeper red color and a fragrant aroma.
⏱️ 7 min - 5
Pour in the vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and evaporated, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the heavy cream and half of the crushed red chili pepper flakes. Mix well to combine.
⏱️ 2 min - 7
Add the remaining half of the minced fresh garlic to the sauce and stir. Season the sauce with salt to your liking.
⏱️ 2 min - 8
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the rigatoni.
⏱️ 1 min - 9
Add the cooked rigatoni, butter, and 1/4 cup of the reserved pasta water to the sauce. Toss everything together until the pasta is well coated and the butter has melted, adding more pasta water a tablespoon at a time if the sauce is too thick.
⏱️ 3 min - 10
Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it melts into the sauce, creating a creamy consistency.
⏱️ 2 min - 11
Turn off the heat. Stir in the remaining crushed red chili pepper flakes and the fresh basil. Give it one final stir.
⏱️ 1 min - 12
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy!
⏱️ 1 min