The BEST Spicy Rigatoni
The BEST Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil, as needed
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 1 1/2 pounds fresh tomatoes, diced (about 3-4 medium tomatoes)
- 1/2 cup vodka (or broth)
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 4 tablespoons butter
- 1 cup mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 tablespoon salt, plus more to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 to 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the diced fresh tomatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes have broken down and released their juices, forming a thick sauce.
⏱️ 10 min
- 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min
- 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min
- 7
Add the cooked, drained rigatoni directly to the sauce in the skillet. Add the 4 tablespoons of butter and a splash (about 1/2 cup) of the reserved pasta water. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
⏱️ 3 min
- 8
Remove the skillet from the heat. Stir in the 1 cup of shredded mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min
- 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and mozzarella cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil, as needed
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 1 1/2 pounds fresh tomatoes, diced (about 3-4 medium tomatoes)
- 1/2 cup vodka (or broth)
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 4 tablespoons butter
- 1 cup mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 tablespoon salt, plus more to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 to 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the diced fresh tomatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes have broken down and released their juices, forming a thick sauce.
⏱️ 10 min - 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min - 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min - 7
Add the cooked, drained rigatoni directly to the sauce in the skillet. Add the 4 tablespoons of butter and a splash (about 1/2 cup) of the reserved pasta water. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
⏱️ 3 min - 8
Remove the skillet from the heat. Stir in the 1 cup of shredded mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min - 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and mozzarella cheese.
⏱️ 1 min