Description
This Delicious Spicy Rigatoni Pasta is a vibrant and creamy dish combining al dente rigatoni with a rich tomato and heavy cream sauce, enhanced with garlic and a kick of red chili flakes. Finished with fresh basil and Parmesan, it’s a perfect 30-minute meal for those who enjoy a flavorful Italian-inspired dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
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)
Garnish
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
- Sauté Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 1-2 minutes, taking care not to burn it.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, stirring well to combine with the garlic and oil. Let the sauce simmer for about 5 minutes to meld the flavors.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Continue to cook for 2 more minutes until the sauce is creamy and slightly thickened.
- Spice It Up: Stir in the red chili flakes, adjusting the amount to suit your spice preference. Let the sauce simmer for another 2 minutes for the flavors to blend.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat each piece evenly with the spicy tomato cream sauce.
- Serve: Plate the pasta hot, garnished generously with fresh basil leaves and grated Parmesan cheese for added flavor and aroma.
Notes
- You can adjust the red chili flakes to make the dish milder or spicier according to your taste.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use fresh crushed tomatoes if available for a fresher taste.
- This dish pairs wonderfully with a crisp green salad or garlic bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
