Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup vodka, optional, for flavor
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
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 the pasta water before draining.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and the vodka (if using). Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream, chopped fresh basil, and 1/2 cup of grated Parmesan cheese. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Add the drained rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup vodka, optional, for flavor
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
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 the pasta water before draining.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes and the vodka (if using). Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream, chopped fresh basil, and 1/2 cup of grated Parmesan cheese. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Add the drained rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.