This Spicy Rigatoni Pasta is a rich, creamy, and fiery dish that’s both comforting and packed with bold flavors. With a velvety tomato-based sauce, a touch of heat from red pepper flakes, and perfectly cooked rigatoni, this dish brings restaurant-quality flavor right to your kitchen.

Perfect for a quick weeknight dinner or an indulgent pasta night, this spicy rigatoni balances heat, creaminess, and depth of flavor for an unforgettable bite. Serve it with Parmesan cheese, fresh basil, and garlic bread for the ultimate experience!

Kitchen Equipment Needed

Large pot for boiling pasta
Large skillet or saucepan
Measuring cups and spoons
Wooden spoon or spatula
Colander

Ingredients Overview

Rigatoni Pasta: Holds the sauce well with its ridges and tubular shape.
Tomato Paste & Crushed Tomatoes: Creates a rich, tangy base.
Heavy Cream or Dairy-Free Alternative: Adds smoothness and balances the heat.
Garlic & Onion: Enhances the sauce with deep, aromatic flavors.
Red Pepper Flakes: Brings the signature heat to the dish.

Ingredients (Serves 4-6)

12 oz rigatoni pasta
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 (14 oz) can crushed tomatoes
1 teaspoon red pepper flakes (adjust to taste)
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (plus extra for topping)
2 tablespoons butter (optional, for richness)
½ teaspoon dried oregano
¼ teaspoon smoked paprika (optional, for depth)
Fresh basil for garnish

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.

Step 2: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.

Step 3: Build the Sauce

Stir in tomato paste and cook for 2 minutes to deepen the flavor. Add crushed tomatoes, red pepper flakes, oregano, smoked paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.

Step 4: Add the Cream & Cheese

Lower the heat and stir in heavy cream, Parmesan cheese, and butter. Mix well until the sauce is creamy and smooth. If needed, add a splash of reserved pasta water for a silkier consistency.

Step 5: Toss the Pasta

Add the cooked rigatoni to the sauce and toss until fully coated. Let it cook for 1-2 minutes to absorb the flavors.

Step 6: Serve & Enjoy

Garnish with extra Parmesan, fresh basil, and a pinch of red pepper flakes. Serve hot and enjoy!

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (per serving, ~6 servings)

Calories: ~420
Fat: ~18g
Carbohydrates: ~52g
Protein: ~12g

Expert Tips

For Extra Heat: Add ½ teaspoon cayenne pepper or sautéed chili peppers.
For a Lighter Version: Use half-and-half instead of heavy cream.
To Make It Vegan: Use coconut cream and dairy-free Parmesan.

FAQs

Can I use a different pasta?
Yes! Penne, fusilli, or ziti work well with this sauce.

Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days and reheat with a splash of water.

How do I make this even creamier?
Add an extra tablespoon of butter or more heavy cream.

Storing & Freezing

Storing: Keep in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the sauce separately for up to 2 months.

Substitutions & Variations

Protein Addition: Add grilled chicken, shrimp, or sausage.
Gluten-Free: Use gluten-free pasta.
Extra Flavor: Stir in a splash of white wine or balsamic vinegar.

Spicy Rigatoni Pasta

Spicy Rigatoni Pasta** is a **rich, creamy, and fiery dish** that’s both **comforting and packed with bold flavors**. With a **velvety tomato-based sauce, a touch of heat from red pepper flakes, and perfectly cooked rigatoni**, this dish brings restaurant-quality flavor right to your kitchen.

Print Recipe Pin Recipe

Equipment

- Large pot for boiling pasta
- Large skillet or saucepan
Measuring cups and spoons
- Wooden spoon or spatula
- Colande

Ingredients

- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14 oz can crushed tomatoes
- 1 teaspoon red pepper flakes adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut cream for dairy-free
- ½ cup grated Parmesan cheese plus extra for topping
- 2 tablespoons butter optional, for richness
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika optional, for depth
- Fresh basil for garnish

Instructions

#### **Step 1: Cook the Pasta**
Bring a large pot of salted water to a boil. Cook **rigatoni** according to package instructions until **al dente**. Drain and set aside, reserving **½ cup pasta water**.
#### **Step 2: Sauté the Aromatics**
Heat **olive oil** in a large skillet over medium heat. Add **onion** and sauté for **3 minutes** until soft. Stir in **garlic** and cook for **30 seconds** until fragrant.
#### **Step 3: Build the Sauce**
Stir in **tomato paste** and cook for **2 minutes** to deepen the flavor. Add **crushed tomatoes, red pepper flakes, oregano, smoked paprika, salt, and black pepper**. Simmer for **5 minutes**, stirring occasionally.
#### **Step 4: Add the Cream & Cheese**
Lower the heat and stir in **heavy cream, Parmesan cheese, and butter**. Mix well until the sauce is creamy and smooth. If needed, add **a splash of reserved pasta water** for a silkier consistency.
#### **Step 5: Toss the Pasta**
Add the **cooked rigatoni** to the sauce and toss until fully coated. Let it cook for **1-2 minutes** to absorb the flavors.
#### **Step 6: Serve & Enjoy**
Garnish with **extra Parmesan, fresh basil, and a pinch of red pepper flakes**. Serve hot and enjoy!

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