The BEST Spicy Rigatoni
The BEST Spicy Rigatoni
Ingredients
- 1 pound rigatoni
- as needed salt, for pasta water and to taste
- 1/4 cup olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 yellow onion, finely chopped)
- 3 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red pepper flakes, or to taste, divided
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped shallot (or yellow onion) and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add half of the minced fresh garlic to the skillet and sauté for another 1-2 minutes, until fragrant and slightly golden. Be careful not to burn the garlic.
⏱️ 2 min
- 4
Stir in the 7 ounces of tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing the paste against the bottom of the pan to caramelize it. You should notice a deepening of color and a richer aroma.
⏱️ 7 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 evaporated, about 3-5 minutes.
⏱️ 5 min
- 6
Reduce the heat to low. Stir in the 1 1/4 cups of heavy cream and 1/2 teaspoon of crushed red pepper flakes (or more, to taste). Mix well to combine.
⏱️ 2 min
- 7
If desired, add the remaining minced fresh garlic to the sauce for a more pronounced garlic flavor. Season the sauce with salt to your liking.
⏱️ 1 min
- 8
Add the cooked, drained rigatoni directly into the sauce. Add the 4 tablespoons of butter and about 1/4 cup of the reserved pasta water. Stir vigorously to emulsify the sauce and coat the pasta.
⏱️ 2 min
- 9
Lower the heat to its lowest setting. Add the 1 cup of freshly grated Parmesan cheese (or more, if desired). Continue to stir until the cheese has melted and the sauce is creamy and smooth. Add more reserved pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 3 min
- 10
Remove the skillet from the heat. Stir in a few more crushed red pepper flakes and the chopped fresh basil. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 11
Serve immediately, garnished with additional fresh Parmesan cheese and basil if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Spicy Rigatoni
- 1 pound rigatoni
- as needed salt, for pasta water and to taste
- 1/4 cup olive oil, or as needed
- 1 shallot, finely chopped (or 1/2 yellow onion, finely chopped)
- 3 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red pepper flakes, or to taste, divided
- 4 tablespoons butter
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped shallot (or yellow onion) and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add half of the minced fresh garlic to the skillet and sauté for another 1-2 minutes, until fragrant and slightly golden. Be careful not to burn the garlic.
⏱️ 2 min - 4
Stir in the 7 ounces of tomato paste. Cook, stirring frequently, for 5-7 minutes, pressing the paste against the bottom of the pan to caramelize it. You should notice a deepening of color and a richer aroma.
⏱️ 7 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 evaporated, about 3-5 minutes.
⏱️ 5 min - 6
Reduce the heat to low. Stir in the 1 1/4 cups of heavy cream and 1/2 teaspoon of crushed red pepper flakes (or more, to taste). Mix well to combine.
⏱️ 2 min - 7
If desired, add the remaining minced fresh garlic to the sauce for a more pronounced garlic flavor. Season the sauce with salt to your liking.
⏱️ 1 min - 8
Add the cooked, drained rigatoni directly into the sauce. Add the 4 tablespoons of butter and about 1/4 cup of the reserved pasta water. Stir vigorously to emulsify the sauce and coat the pasta.
⏱️ 2 min - 9
Lower the heat to its lowest setting. Add the 1 cup of freshly grated Parmesan cheese (or more, if desired). Continue to stir until the cheese has melted and the sauce is creamy and smooth. Add more reserved pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 3 min - 10
Remove the skillet from the heat. Stir in a few more crushed red pepper flakes and the chopped fresh basil. Taste and adjust seasoning if necessary.
⏱️ 1 min - 11
Serve immediately, garnished with additional fresh Parmesan cheese and basil if desired. Enjoy!
⏱️ 1 min