Description
This Delicious Spicy Rigatoni Pasta recipe features al dente rigatoni pasta tossed in a creamy, spicy tomato sauce infused with garlic and red chili flakes. Perfectly balanced with fresh basil and topped with grated Parmesan, this dish delivers a comforting yet flavorful Italian-inspired meal ready in just 30 minutes.
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 and cook the rigatoni pasta until al dente, about 9-11 minutes. Drain and set aside.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn.
- Simmer tomato sauce: Add the crushed tomatoes to the skillet with the garlic, stir well, and let the sauce simmer gently for about 5 minutes to blend flavors.
- Add cream: Reduce the heat to low and stir in the heavy cream, cooking the sauce for another 2 minutes until creamy and heated through.
- Season spice: Mix in red chili flakes based on your preferred spice level and allow the sauce to simmer for an additional 2 minutes to marry the flavors.
- Combine pasta and sauce: Add the cooked rigatoni to the sauce and gently toss until the pasta is evenly coated with the creamy spicy tomato sauce.
- Serve and garnish: Plate the pasta while hot and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for a flavorful finish.
Notes
- Adjust the amount of red chili flakes to make the dish mild or extra spicy.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Use freshly grated Parmesan for the best flavor.
- If fresh basil is not available, garnish with dried basil or parsley.
- Reserve some pasta water before draining to thin the sauce if needed.
