Description
This Delicious Spicy Rigatoni Pasta recipe combines perfectly cooked rigatoni with a creamy, spicy tomato sauce featuring garlic, red chili flakes, and fresh basil. Ready in just 30 minutes, this flavorful Italian-inspired dish is an ideal weeknight dinner that balances heat and creaminess, topped with grated Parmesan cheese for an extra savory touch.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1 cup heavy cream
- 1 tsp red chili flakes (adjust to taste)
Garnish
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, then add the rigatoni pasta. Cook until al dente, about 10-12 minutes, then drain and set aside.
- Sauté Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn it.
- Add Tomatoes: Pour in the canned crushed tomatoes, stir well to combine, and let the sauce simmer gently for about 5 minutes to develop flavor.
- Incorporate Cream: Lower the heat and stir in 1 cup of heavy cream. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and become creamy.
- Add Spice: Mix in 1 teaspoon of red chili flakes, adjusting the amount to your preferred spice level. Let the sauce simmer for another 2 minutes to meld the flavors.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet with the sauce. Stir well to ensure all pasta is evenly coated with the spicy creamy tomato sauce.
- Serve: Transfer the pasta to serving plates and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese while still hot. Serve immediately.
Notes
- Adjust red chili flakes according to your heat preference for milder or spicier pasta.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Make sure to not overcook the pasta; al dente texture holds up best when mixed with the sauce.
- Fresh basil can be swapped with dried basil if fresh is not available, but add it towards the end to preserve flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
