Spicy Rigatoni Pasta (Printable)

Rich, creamy pasta with mildly spicy tomato sauce that perfectly coats every bite of rigatoni, balancing heat and savory flavors.

# What you'll need:

→ 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 instructions until al dente. Reserve ½ cup of pasta water, then drain the 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 cook, stirring constantly, for 2 minutes to caramelize slightly.
05 - Pour in crushed tomatoes. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Allow the sauce to gently simmer for 2–3 minutes until creamy.
07 - Add drained rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Transfer to serving dishes immediately. Garnish with fresh chopped basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • The creamy tomato sauce clings to every ridged piece of rigatoni, making each bite impossibly satisfying.
  • You can adjust the spice level on the fly, so it works for timid eaters and heat seekers alike.
  • It comes together in about half an hour with ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Always reserve pasta water before draining, the starch helps the sauce stick and creates a cohesive dish instead of a pile of dry noodles with sauce on top.
  • Cooking the tomato paste until it caramelizes is crucial, skipping this step leaves a tinny, raw flavor that no amount of cream can fix.
  • Add the cream on low heat to prevent it from breaking or curdling, patience here makes all the difference.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, this ensures every piece gets evenly coated and nothing sticks to the bottom.
  • Grate your own Parmesan instead of buying pre shredded, it melts smoother and tastes infinitely better.
  • If you're sensitive to spice, start with half a teaspoon of red pepper flakes and build from there, you can always add more at the table.
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