Spicy Rigatoni Pasta
Spicy Rigatoni Pasta
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 2 teaspoons kosher salt, plus more for pasta water
For the Spicy Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 28 ounces crushed tomatoes, canned
- 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 generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 12 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 4
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the alcohol has cooked off and the liquid has reduced slightly.
⏱️ 3 min
- 5
Add the crushed tomatoes and 2 teaspoons of kosher salt to the skillet. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy.
⏱️ 2 min
- 7
Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni Pasta
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 2 teaspoons kosher salt, plus more for pasta water
For the Spicy Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 28 ounces crushed tomatoes, canned
- 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 generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 12 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 4
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the alcohol has cooked off and the liquid has reduced slightly.
⏱️ 3 min - 5
Add the crushed tomatoes and 2 teaspoons of kosher salt to the skillet. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy.
⏱️ 2 min - 7
Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min