Spicy Rigatoni
Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons extra virgin olive oil, as needed
- 1/2 cup yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/4 cup pasta water
- 2 cups tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of extra virgin olive oil. Add the diced yellow onion and minced garlic. Sauté for 3-5 minutes, or until the aromatics are fragrant and the onion is softened.
⏱️ 5 min
- 3
Stir in the tomato paste and red pepper flakes. Cook for about 1 minute, stirring constantly, to toast the tomato paste and deepen its flavor.
⏱️ 1 min
- 4
Pour in the heavy cream and the reserved 1/4 cup of pasta water. Stir everything together, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 5
Add the 2 cups of tomato sauce to the skillet and stir to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 1 min
- 6
Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 7
Once the pasta is cooked, use tongs or a slotted spoon to transfer the cooked rigatoni directly into the simmering sauce. Stir well to ensure all the pasta is coated.
⏱️ 2 min
- 8
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until the cheese is fully melted and the sauce becomes creamy and emulsified.
⏱️ 2 min
- 9
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
- 1 pound rigatoni pasta
- 2 tablespoons extra virgin olive oil, as needed
- 1/2 cup yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/4 cup pasta water
- 2 cups tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of extra virgin olive oil. Add the diced yellow onion and minced garlic. Sauté for 3-5 minutes, or until the aromatics are fragrant and the onion is softened.
⏱️ 5 min - 3
Stir in the tomato paste and red pepper flakes. Cook for about 1 minute, stirring constantly, to toast the tomato paste and deepen its flavor.
⏱️ 1 min - 4
Pour in the heavy cream and the reserved 1/4 cup of pasta water. Stir everything together, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 5
Add the 2 cups of tomato sauce to the skillet and stir to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 1 min - 6
Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 7
Once the pasta is cooked, use tongs or a slotted spoon to transfer the cooked rigatoni directly into the simmering sauce. Stir well to ensure all the pasta is coated.
⏱️ 2 min - 8
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until the cheese is fully melted and the sauce becomes creamy and emulsified.
⏱️ 2 min - 9
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min