Calabrian chilies grow only in Italy's toe region where volcanic soil creates their signature fruity heat that's impossible to replicate.
Creamy Rigatoni with Calabrian Chilies
Indulge in a bowl of creamy rigatoni that’s bursting with flavor and just the right amount of heat from zesty Calabrian chilies! This dish combines al dente pasta with a luscious sauce made from velvety cream and sharp Parmesan cheese, creating a delightful fusion that will have your taste buds dancing. Perfect for a cozy dinner, this recipe brings comfort and excitement to your table in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 garlic minced
- 1 small onion diced
- 2-3 tablespoons parsley (30-45 ml)
- 1/2 teaspoon pepper (2.5 ml)
🥩Meat & Seafood(1)
- 16 oz ground beef/chicken/turkey (454 g)
🥛Dairy & Eggs(2)
- 5 oz cream cheese (150 g) (142 g)
- 1/4 cup Parmesan cheese (60 ml)
🫙Pantry Staples(5)
- 1/2 cup broth (120 ml)
- 14.5 oz can diced tomatoes (411 g)
- 200 grams pasta (7.06 oz)
- 1/2 cup pasta water (120 ml)
- 2 tablespoons tomato paste (30 ml)
🧂Spices & Seasonings(2)
- 1 tablespoon paprika or cayenne (15 ml)optional
- 1 teaspoon salt (5 ml)
📦Other(1)
- 1 tablespoon Calabrian chili ( or owe your taste ) (15 ml)optional
👨🍳 Instructions
- 1
Cook your pasta and salt water. Make sure to cook it 1 to 2 minutes less than cook time as it will cook longer in the sauce.
- 2
Save a cup of pasta water to thin the sauce if needed.
- 3
In a large skillet cook your meat until no longer pink.
- 4
Add your onion and garlic and cook about 3 to 4 minutes on low heat until onions are soft.
- 5
Add in tomato paste, diced tomato and broth and cook for 8-10 minutes on medium low heat until the sauce thickens. Make sure to break down the tomatoes into a sauce.
- 6
Add cream cheese, paprika or cayenne, salt, black pepper, Calabrian chili and stir until combined.
- 7
Add in the pasta, Parmesan cheese, parsley and pasta water.
- 8
Mix gently and serve hot.
💡 Pro Tips
- ✓Cook rigatoni to exactly 1-2 minutes under package time because the tubular shape retains more heat and continues cooking aggressively when added to hot sauce, preventing mushy texture.timing1-2 minutes under
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding the cream cheese and oil from Calabrian chilies into a silky sauce.technique1-2% starch content
- ✓Add cream cheese off heat or on lowest setting because temperatures above 180°F cause the proteins to seize and create a grainy, broken sauce instead of smooth creaminess.technique180°F maximum
- ✓Use room temperature cream cheese and cut into small cubes because cold dairy takes 3-4x longer to incorporate and creates lumpy pockets that won't melt smoothly.ingredient3-4x longer incorporation
- ✓Add pasta water gradually in 2-3 tablespoon increments because rigatoni's hollow tubes absorb liquid differently than solid pasta, requiring precise moisture control to prevent watery sauce.technique2-3 tablespoon increments
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Calabrian chilies grow only in Italy's toe region where volcanic soil creates their signature fruity heat that's impossible to replicate.
Creamy Rigatoni with Calabrian Chilies
Indulge in a bowl of creamy rigatoni that’s bursting with flavor and just the right amount of heat from zesty Calabrian chilies! This dish combines al dente pasta with a luscious sauce made from velvety cream and sharp Parmesan cheese, creating a delightful fusion that will have your taste buds dancing. Perfect for a cozy dinner, this recipe brings comfort and excitement to your table in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 garlic minced
- 1 small onion diced
- 2-3 tablespoons parsley (30-45 ml)
- 1/2 teaspoon pepper (2.5 ml)
🥩Meat & Seafood(1)
- 16 oz ground beef/chicken/turkey (454 g)
🥛Dairy & Eggs(2)
- 5 oz cream cheese (150 g) (142 g)
- 1/4 cup Parmesan cheese (60 ml)
🫙Pantry Staples(5)
- 1/2 cup broth (120 ml)
- 14.5 oz can diced tomatoes (411 g)
- 200 grams pasta (7.06 oz)
- 1/2 cup pasta water (120 ml)
- 2 tablespoons tomato paste (30 ml)
🧂Spices & Seasonings(2)
- 1 tablespoon paprika or cayenne (15 ml)optional
- 1 teaspoon salt (5 ml)
📦Other(1)
- 1 tablespoon Calabrian chili ( or owe your taste ) (15 ml)optional
👨🍳 Instructions
- 1
Cook your pasta and salt water. Make sure to cook it 1 to 2 minutes less than cook time as it will cook longer in the sauce.
- 2
Save a cup of pasta water to thin the sauce if needed.
- 3
In a large skillet cook your meat until no longer pink.
- 4
Add your onion and garlic and cook about 3 to 4 minutes on low heat until onions are soft.
- 5
Add in tomato paste, diced tomato and broth and cook for 8-10 minutes on medium low heat until the sauce thickens. Make sure to break down the tomatoes into a sauce.
- 6
Add cream cheese, paprika or cayenne, salt, black pepper, Calabrian chili and stir until combined.
- 7
Add in the pasta, Parmesan cheese, parsley and pasta water.
- 8
Mix gently and serve hot.
💡 Pro Tips
- ✓Cook rigatoni to exactly 1-2 minutes under package time because the tubular shape retains more heat and continues cooking aggressively when added to hot sauce, preventing mushy texture.timing1-2 minutes under
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding the cream cheese and oil from Calabrian chilies into a silky sauce.technique1-2% starch content
- ✓Add cream cheese off heat or on lowest setting because temperatures above 180°F cause the proteins to seize and create a grainy, broken sauce instead of smooth creaminess.technique180°F maximum
- ✓Use room temperature cream cheese and cut into small cubes because cold dairy takes 3-4x longer to incorporate and creates lumpy pockets that won't melt smoothly.ingredient3-4x longer incorporation
- ✓Add pasta water gradually in 2-3 tablespoon increments because rigatoni's hollow tubes absorb liquid differently than solid pasta, requiring precise moisture control to prevent watery sauce.technique2-3 tablespoon increments