Spicy Rigatoni
Spicy Rigatoni
Ingredients
- as needed salt, for pasta water
- 1 pound rigatoni pasta
- 2 tablespoons olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 yellow onion, finely chopped)
- 3 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, or to taste, divided
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water.
⏱️ 5 min
- 2
Add the rigatoni pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 8 min
- 3
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 4
Add the finely chopped shallot (or yellow onion) to the pan and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add about half of the minced garlic (approximately 1 1/2 cloves) to the pan with the shallots. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing it against the bottom of the pan to caramelize it. You'll notice a deeper red color and a fragrant aroma.
⏱️ 7 min
- 7
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
- 8
Stir in the heavy cream and about half of the crushed red chili pepper flakes. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 9
Add the remaining minced garlic (approximately 1 1/2 cloves) to the sauce. Season with salt to your liking.
⏱️ 1 min
- 10
Add the cooked rigatoni pasta directly to the sauce in the skillet.
⏱️ 1 min
- 11
Add the butter and about one ladle (approximately 1/2 cup) of the reserved pasta water to the pasta and sauce. Stir vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta.
⏱️ 2 min
- 12
Reduce the heat to low. Add 1 cup of freshly grated Parmesan cheese to the pasta. Stir continuously until the cheese is melted and the sauce is creamy and clings to the pasta.
⏱️ 2 min
- 13
Turn off the heat. Sprinkle with the remaining crushed red chili pepper flakes and the fresh basil. Stir gently to combine.
⏱️ 1 min
- 14
Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
- as needed salt, for pasta water
- 1 pound rigatoni pasta
- 2 tablespoons olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 yellow onion, finely chopped)
- 3 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, or to taste, divided
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water.
⏱️ 5 min - 2
Add the rigatoni pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 8 min - 3
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 4
Add the finely chopped shallot (or yellow onion) to the pan and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 5
Add about half of the minced garlic (approximately 1 1/2 cloves) to the pan with the shallots. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing it against the bottom of the pan to caramelize it. You'll notice a deeper red color and a fragrant aroma.
⏱️ 7 min - 7
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 - 8
Stir in the heavy cream and about half of the crushed red chili pepper flakes. Bring the sauce to a gentle simmer.
⏱️ 2 min - 9
Add the remaining minced garlic (approximately 1 1/2 cloves) to the sauce. Season with salt to your liking.
⏱️ 1 min - 10
Add the cooked rigatoni pasta directly to the sauce in the skillet.
⏱️ 1 min - 11
Add the butter and about one ladle (approximately 1/2 cup) of the reserved pasta water to the pasta and sauce. Stir vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta.
⏱️ 2 min - 12
Reduce the heat to low. Add 1 cup of freshly grated Parmesan cheese to the pasta. Stir continuously until the cheese is melted and the sauce is creamy and clings to the pasta.
⏱️ 2 min - 13
Turn off the heat. Sprinkle with the remaining crushed red chili pepper flakes and the fresh basil. Stir gently to combine.
⏱️ 1 min - 14
Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired. Enjoy!
⏱️ 1 min