Spicy Rigatoni Pasta
Elle
This spicy rigatoni pasta features a creamy, tomato-based sauce with a bold kick of chili and a luscious finish—perfect for a weeknight dinner that feels restaurant-worthy.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 29 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 Servings
Calories 488 kcal
Large pot for boiling pasta
Large skillet or sauté pan
Measuring cups and spoons
Wooden spoon or spatula
Chef’s knife and cutting board
Colander
Grater for cheese
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Calabrian chili paste or 1-2 tsp red pepper flakes
- 1 15 oz can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Reserved pasta water as needed
- Optional: chopped basil additional parmesan
Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and sauté 1 minute more.
Stir in tomato paste and chili paste; cook until tomato paste darkens, about 2 minutes.
Pour in crushed tomatoes, season with salt and pepper, and simmer 5 minutes.
Lower heat. Stir in heavy cream, then add drained pasta, parmesan, and splashes of pasta water until sauce coats the pasta. Serve hot with basil and extra cheese.
Adjust spice level by starting with less chili paste and adding more to taste.
For extra heat, stir in red pepper flakes or a dash of hot sauce.
Pasta water is key for a silky sauce—add a bit at a time until your sauce is perfectly creamy.
For a flavor twist, try swapping in roasted chicken, Italian sausage, or sautéed vegetables.
This dish is vegetarian as written if you use vegetarian parmesan.
Keyword creamy rigatoni, spicy rigatoni pasta, weeknight pasta