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avneets.eats
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Spicy Creamy Rigatoni Pasta
Indulge in a rich and flavorful Spicy Creamy Rigatoni Pasta, a quick and satisfying meal perfect for any night. This recipe features al dente rigatoni tossed in a luscious, spicy tomato cream sauce made with sautéed onions, minced garlic, a hint of tomato paste and purée, vibrant red pepper flakes for a kick, and luxurious heavy cream, finished with grated Parmesan cheese and fresh parsley.
#Pasta
#Rigatoni
#Spicy
#Creamy
#Tomato
#Italian
#Dinner
#Quick
Boiling Rigatoni Pasta
Recipe Information
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Italian-American
English
Nutrition (per serving)
740
Calories
23g
Protein
75g
Carbs
42g
Fat
Sautéing Aromatics with Tomato Paste
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Creamy Tomato Sauce Simmering
Instructions
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- Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.12mPreview12mPreviewBring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.7m
Preview7mPreviewWhile the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes. - Add the minced garlic and tomato paste to the skillet. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has slightly darkened, indicating it has caramelized.3mPreview3mPreviewAdd the minced garlic and tomato paste to the skillet. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has slightly darkened, indicating it has caramelized.
- Stir in the tomato purée and red pepper flakes. Cook for 1 minute, allowing the flavors to meld.1m
Preview1mPreviewStir in the tomato purée and red pepper flakes. Cook for 1 minute, allowing the flavors to meld. - Pour in the heavy cream and add the Himalayan salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for about 3-5 minutes, stirring occasionally.5mPreview5mPreviewPour in the heavy cream and add the Himalayan salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for about 3-5 minutes, stirring occasionally.
- Add the cooked and drained rigatoni pasta, the reserved pasta water, and 1/2 cup of grated Parmesan cheese to the sauce. Toss everything together until the pasta is evenly coated and the cheese has melted into the sauce.3m
Preview3mPreviewAdd the cooked and drained rigatoni pasta, the reserved pasta water, and 1/2 cup of grated Parmesan cheese to the sauce. Toss everything together until the pasta is evenly coated and the cheese has melted into the sauce. - Serve immediately in bowls. Garnish generously with fresh chopped parsley, extra grated Parmesan cheese, and an additional sprinkle of red pepper flakes if desired.1m
Preview1mPreviewServe immediately in bowls. Garnish generously with fresh chopped parsley, extra grated Parmesan cheese, and an additional sprinkle of red pepper flakes if desired.
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