Spicy Rigatoni Pasta (Printable)

Rich, creamy rigatoni in a mildly spicy tomato sauce. A satisfying Italian-American comfort dish balancing heat and savory flavors.

# Ingredient List:

→ Pasta

01 - 14 oz rigatoni pasta
02 - Salt for boiling water

→ Sauce

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 teaspoon crushed red pepper flakes
07 - 2 tablespoons tomato paste
08 - 14 oz canned crushed tomatoes
09 - ½ cup heavy cream
10 - ¼ cup grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Fresh basil leaves, chopped
13 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain pasta in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
03 - Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste and stir continuously for 2 minutes until it darkens slightly and develops deeper flavor.
05 - Pour in crushed tomatoes and simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Simmer gently for 2-3 minutes until creamy and smooth.
07 - Add drained rigatoni to sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
08 - Transfer to serving dishes immediately. Garnish with fresh basil and additional Parmesan cheese.

# Expert Hints:

01 -
  • It tastes like youve been simmering sauce all day, but it only takes 35 minutes start to finish.
  • The creamy tomato base clings to every ridged tube of rigatoni, delivering flavor in every single bite.
  • You control the heat, so it can be a gentle warmth or a real kick depending on your mood.
  • It uses pantry staples you probably already have, no special trips required.
02 -
  • Reserving pasta water is non-negotiable, that starchy liquid is the secret to making sauce cling instead of slide off.
  • Dont rush the tomato paste step, those extra 2 minutes of cooking remove bitterness and add a subtle sweetness.
  • Taste the sauce before adding the pasta, adjusting salt and pepper at this stage makes a huge difference in the final dish.
  • If you love extra heat, bloom the red pepper flakes in the oil before adding the onions for a deeper spicy flavor throughout.
03 -
  • Use a skillet large enough to toss the pasta directly in the sauce, it makes coating every piece so much easier and cuts down on dishes.
  • Grate your own Parmesan instead of buying pre-shredded, it melts smoother and tastes infinitely better.
  • Taste the red pepper flakes before adding them, some brands are much spicier than others and you want to avoid an unpleasant surprise.
  • Let the sauce simmer low and slow once the cream is added, high heat can cause the cream to curdle or separate.
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