Rigatoni's ridged tubes were invented in 1930s Rome specifically to trap spicy arrabbiata sauce in every single bite.
Spicy Rigatoni
Get ready to tantalize your taste buds with our fiery Spicy Rigatoni! This dish features hearty rigatoni pasta enveloped in a luscious cream sauce, perfectly balanced with a kick of red pepper flakes and a sprinkle of Parmesan. It's a cozy, flavor-packed meal that’s sure to spice up your dinner routine!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 cloves garlic
- 1/2 white onion
- 1/2 shallot
🥛Dairy & Eggs(2)
- 1/2 cup-3/4 cup heavy cream (120 ml)
- 2 oz Parmesan cheese (56.7 g)
🫙Pantry Staples(5)
- 2 Tbsp olive oil (30 ml)
- Pasta water accordingly
- 8 oz rigatoni (227 g)
- 1/4 cup tomato paste (60 ml)
- 1/4 cup veggie broth (60 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(1)
- 2 Tsp chili flakes (or to taste) (10 ml)
👨🍳 Instructions
- 1
Heat olive oil in a hot pan.
- 2
Add diced white onion and shallot, cook until soft.
- 3
Add minced garlic and chili flakes, toast until fragrant.
- 4
Stir in veggie broth and tomato paste, season with salt.
- 5
Pour in heavy cream and adjust with pasta water for consistency.
- 6
Mix in cooked rigatoni and finish with Parmesan cheese.
- 7
Serve with a sprinkle of greens for garnish.
💡 Pro Tips
- ✓Toast your chili flakes in oil for exactly 30-45 seconds until they darken slightly - this releases capsaicin oils and doubles the heat intensity while adding smoky depth.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni releases more starch than other shapes, creating better sauce adhesion when mixed 1:3 with cream.technique1:3 ratio
- ✓Cook your tomato paste for 2-3 minutes until it darkens to brick red - this caramelizes sugars and concentrates umami compounds by 40%.timing2-3 minutes
- ✓Add Parmesan off heat and toss vigorously for 30 seconds to create an emulsion - temperatures above 160°F will cause the cheese to seize and become grainy.technique160°F
- ✓Use a pan that's 2-3 inches wider than your burner to create temperature zones - the cooler edges prevent cream from breaking while the center maintains heat for proper reduction.equipment2-3 inches wider
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Rigatoni's ridged tubes were invented in 1930s Rome specifically to trap spicy arrabbiata sauce in every single bite.
Spicy Rigatoni
Get ready to tantalize your taste buds with our fiery Spicy Rigatoni! This dish features hearty rigatoni pasta enveloped in a luscious cream sauce, perfectly balanced with a kick of red pepper flakes and a sprinkle of Parmesan. It's a cozy, flavor-packed meal that’s sure to spice up your dinner routine!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 cloves garlic
- 1/2 white onion
- 1/2 shallot
🥛Dairy & Eggs(2)
- 1/2 cup-3/4 cup heavy cream (120 ml)
- 2 oz Parmesan cheese (56.7 g)
🫙Pantry Staples(5)
- 2 Tbsp olive oil (30 ml)
- Pasta water accordingly
- 8 oz rigatoni (227 g)
- 1/4 cup tomato paste (60 ml)
- 1/4 cup veggie broth (60 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(1)
- 2 Tsp chili flakes (or to taste) (10 ml)
👨🍳 Instructions
- 1
Heat olive oil in a hot pan.
- 2
Add diced white onion and shallot, cook until soft.
- 3
Add minced garlic and chili flakes, toast until fragrant.
- 4
Stir in veggie broth and tomato paste, season with salt.
- 5
Pour in heavy cream and adjust with pasta water for consistency.
- 6
Mix in cooked rigatoni and finish with Parmesan cheese.
- 7
Serve with a sprinkle of greens for garnish.
💡 Pro Tips
- ✓Toast your chili flakes in oil for exactly 30-45 seconds until they darken slightly - this releases capsaicin oils and doubles the heat intensity while adding smoky depth.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni releases more starch than other shapes, creating better sauce adhesion when mixed 1:3 with cream.technique1:3 ratio
- ✓Cook your tomato paste for 2-3 minutes until it darkens to brick red - this caramelizes sugars and concentrates umami compounds by 40%.timing2-3 minutes
- ✓Add Parmesan off heat and toss vigorously for 30 seconds to create an emulsion - temperatures above 160°F will cause the cheese to seize and become grainy.technique160°F
- ✓Use a pan that's 2-3 inches wider than your burner to create temperature zones - the cooler edges prevent cream from breaking while the center maintains heat for proper reduction.equipment2-3 inches wider