Spicy Rigatoni Creamy Sauce (Printable Version)

Creamy, mildly spicy tomato sauce blends with rigatoni, creating a comforting and flavorful dish.

# What You’ll Need:

→ Pasta

01 - 14 oz rigatoni pasta
02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tsp crushed red pepper flakes, adjust to taste
07 - 2 tbsp 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain the rigatoni.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and crushed 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 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with salt and black pepper. Let the sauce simmer gently for 2 to 3 minutes until creamy.
07 - Add drained rigatoni to the sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually to reach the desired consistency.
08 - Serve immediately, topped with chopped fresh basil and extra Parmesan cheese.

# Additional Tips::

01 -
  • The cream softens the heat just enough so you're not gasping between bites, but the red pepper flakes still announce themselves.
  • Everything comes together in about thirty-five minutes, which means you can serve dinner without the usual scramble.
  • Rigatoni's hollow shape catches the sauce like a gift, making every forkful substantial and satisfying.
02 -
  • Don't add the cream when the sauce is boiling, or it might separate and look greasy instead of silky—low heat is your friend here.
  • The pasta water is liquid gold: its starch helps the sauce cling to the pasta and creates that gorgeous coating you're after, so keep it nearby.
  • Taste the sauce before you combine it with pasta. This is your last chance to adjust the heat and seasoning, and it's much easier to fix now than later.
03 -
  • Reserve your pasta water before draining—this starchy liquid is the difference between a sauce that coats and one that clings gloriously.
  • Never let cream boil once you've added it, or it can separate and look broken. Low and gentle heat is all you need here.
  • Taste the sauce multiple times as you cook it. The spice, salt, and richness all shift as it simmers, and you want to catch it at its best.
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