Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 shallot, finely diced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, 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 and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic, diced shallot, and red pepper flakes. Sauté for 2-3 minutes, until fragrant and the shallot is softened, being careful not to burn the garlic.
⏱️ 4 min
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and caramelizes.
⏱️ 2 min
- 4
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 5
Add the crushed tomatoes and 1 teaspoon of kosher salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, stirring occasionally.
⏱️ 10 min
- 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min
- 7
Add the drained rigatoni to the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 4 min
- 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 shallot, finely diced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, 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 and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic, diced shallot, and red pepper flakes. Sauté for 2-3 minutes, until fragrant and the shallot is softened, being careful not to burn the garlic.
⏱️ 4 min - 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and caramelizes.
⏱️ 2 min - 4
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 5
Add the crushed tomatoes and 1 teaspoon of kosher salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, stirring occasionally.
⏱️ 10 min - 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 7
Add the drained rigatoni to the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 4 min - 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min