Creamy Calabrian Chili Rigatoni
Creamy Calabrian Chili Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1 tablespoon Calabrian chili paste, or more to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka, (optional)
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta 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 shallot and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic and Calabrian chili paste to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min
- 5
If using, pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the vodka has almost completely evaporated, about 2 minutes.
⏱️ 2 min
- 6
Reduce the heat to low and slowly whisk in the heavy cream. Bring the sauce to a gentle simmer, then remove from heat.
⏱️ 2 min
- 7
Add the drained rigatoni to the skillet with the sauce. Add 1 cup of the reserved pasta water and the grated Parmesan cheese. Stir well to combine, allowing the cheese to melt and the sauce to coat the pasta.
⏱️ 3 min
- 8
Add the cold butter cubes, one at a time, stirring constantly until each cube is melted and incorporated into the sauce. This will make the sauce extra creamy and glossy. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 9
Taste and adjust seasoning with kosher salt if needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Calabrian Chili Rigatoni
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1 tablespoon Calabrian chili paste, or more to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka, (optional)
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta 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 shallot and cook until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic and Calabrian chili paste to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min - 5
If using, pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the vodka has almost completely evaporated, about 2 minutes.
⏱️ 2 min - 6
Reduce the heat to low and slowly whisk in the heavy cream. Bring the sauce to a gentle simmer, then remove from heat.
⏱️ 2 min - 7
Add the drained rigatoni to the skillet with the sauce. Add 1 cup of the reserved pasta water and the grated Parmesan cheese. Stir well to combine, allowing the cheese to melt and the sauce to coat the pasta.
⏱️ 3 min - 8
Add the cold butter cubes, one at a time, stirring constantly until each cube is melted and incorporated into the sauce. This will make the sauce extra creamy and glossy. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 9
Taste and adjust seasoning with kosher salt if needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese.
⏱️ 1 min