Spicy Rigatoni Pasta

A dish of pasta with parmesan cheese and parsley.

5 from 1 vote

Spicy rigatoni pasta is a flavorful fusion of al dente pasta tubes, coated in a rich, spicy tomato sauce, punctuated with notes of garlic and herbs, creating a satisfyingly hearty and zesty dish.

Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: Italian

Keyword: main dish, pasta, spicy pasta, spicy tomato, tomato

Servings:

Calories: 445kcal

Author: Courtney O'Dell

Equipment

KEOUKE Rotary Cheese Grater with Handle Vegetable Cheese Shredder Slicer Grater for Kitchen 3 Changeable Blades for Cheese Potato Zucchini Nuts Chocolate - Black
HexClad Hybrid Nonstick 3-Quart Saucepan with Tempered Glass Lid, Stay-Cool Handle, Dishwasher Safe, Induction Ready, Compatible with All Cooktops
Magnetic Measuring Spoons Set of 7 Stainless Steel Dual Sided Teaspoon Tablespoon for Measuring Dry and Liquid Ingredients

Ingredients

1 lb rigatoni
2 tbsp olive oil
1 yellow onion
3 cloves garlic
3 tbsp tomato paste
1 tbsp red chilies
2 tbsp vodka
12 oz tomato puree
1 ⅓ cup heavy cream
¾ cup fresh grated parmesan cheese
½ tsp dry parsley
Optional Garnish: fresh herbs parmesan cheese

Instructions

Boil water in a large pot, add the rigatoni and cook until al dente, according to the package instructions. Save about 1 cup of the pasta water. Set pasta aside when cooked.
In a large pan, over medium heat oil and cook onion until soft, then add the garlic and cook for another minutes.
Add in the tomato paste and red chilies and cook for 2 minutes, then add vodka to deglaze, and cook until dissipated.
Pour in tomato puree and cook for about 8-10 minutes until thick, stirring constantly.
Incorporate the cream, bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the pasta, parmesan cheese, ½ cup of the pasta water, and dried parsley. Stir to combine and warmed through, adding more pasta water if a thinner sauce is desired.
Serve warm with freshly chopped parsley, basil and/or parmesan cheese.

Nutrition