Spicy Rigatoni with 'Nduja and Calabrian Chili
Spicy Rigatoni with 'Nduja and Calabrian Chili
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 2 ounces 'nduja, casing removed
- 4 garlic, cloves, thinly sliced
- 1 tablespoon Calabrian chili paste, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly 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 and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking 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 'nduja and cook, breaking it up with a spoon, until it renders its fat and becomes fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Add the sliced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it. Stir in the Calabrian chili paste and cook for another minute.
⏱️ 3 min
- 4
Pour in the crushed tomatoes, stir well, and bring the sauce to a simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and 1/2 cup of the reserved pasta water. Bring the sauce back to a gentle simmer.
⏱️ 2 min
- 6
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta thoroughly. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni with 'Nduja and Calabrian Chili
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 2 ounces 'nduja, casing removed
- 4 garlic, cloves, thinly sliced
- 1 tablespoon Calabrian chili paste, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly 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 and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking 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 'nduja and cook, breaking it up with a spoon, until it renders its fat and becomes fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Add the sliced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it. Stir in the Calabrian chili paste and cook for another minute.
⏱️ 3 min - 4
Pour in the crushed tomatoes, stir well, and bring the sauce to a simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and 1/2 cup of the reserved pasta water. Bring the sauce back to a gentle simmer.
⏱️ 2 min - 6
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta thoroughly. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.
⏱️ 1 min