Description
This Delicious Spicy Rigatoni Pasta recipe combines perfectly cooked rigatoni with a creamy, spicy tomato sauce, garnished with fresh basil and Parmesan cheese. Ready in just 30 minutes, it delivers bold flavors with a smooth texture, making it a fantastic option for a comforting weeknight meal.
Ingredients
Scale
For the Pasta
- 12 oz rigatoni pasta
- Salt for boiling water
For the 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)
For Garnish
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes depending on package instructions. Drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes careful not to burn.
- Add Tomatoes: Pour in the crushed tomatoes to the skillet with garlic. Stir well to combine and let the mixture simmer gently for about 5 minutes to deepen flavor.
- Add Cream: Reduce the heat to low, then stir in the heavy cream. Let the sauce cook for an additional 2 minutes until it thickens slightly and becomes creamy.
- Spice It Up: Stir in the red chili flakes, adjusting the amount to your preferred spice level. Let the sauce simmer for another 2 minutes to meld the flavors together.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated in the spicy creamy sauce.
- Serve and Garnish: Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for an aromatic and flavorful finish.
Notes
- Adjust red chili flakes to control the heat level according to your taste preference.
- Use fresh garlic for the best flavor; powdered garlic won’t provide the same aroma.
- Heavy cream adds richness; for a lighter version, substitute with half-and-half or evaporated milk.
- Reserve some pasta water before draining to thin the sauce if needed.
- Fresh basil can be substituted with dried basil if fresh is unavailable, but use sparingly for best taste.
