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Spicy Rigatoni Pasta

Spicy Rigatoni Pasta

5 from 58 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 cups pasta servings
Ingredients Method

Ingredients
  

For the Spicy Rigatoni Pasta
  • 12 ounces dried rigatoni
  • 1 tablespoon fine salt for the pasta water
  • 2 tablespoons olive oil
  • 1 small yellow onion about 4 ounces (115 g), finely diced
  • 4 garlic cloves finely minced
  • 1 teaspoon crushed red pepper flakes or 1/2 teaspoon for milder heat
  • 3 tablespoons tomato paste
  • 1 can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup heavy cream
  • 1 cup reserved pasta cooking water divided
  • 1 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
Optional Garnishes
  • 2 tablespoons chopped fresh basil or parsley optional
  • 1/4 cup additional finely grated Parmesan optional
  • Additional crushed red pepper flakes optional

Method
 

Method
  1. Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
  2. Add the rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes.
  3. Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the rigatoni without rinsing.
  4. While the pasta cooks, heat the olive oil in a 12-inch deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
  5. Stir in the garlic and crushed red pepper flakes. Cook for about 30 seconds, until fragrant. The garlic should remain pale rather than deeply browned.
  6. Add the tomato paste and cook for 2 minutes, stirring frequently. It should darken slightly from bright red to a deeper brick-red color.
  7. Stir in the crushed tomatoes, oregano, 1/2 teaspoon salt, and black pepper. Scrape the bottom of the skillet to incorporate any browned tomato paste.
  8. Reduce the heat to medium-low and simmer uncovered for 6 to 8 minutes, stirring occasionally. The sauce should thicken slightly and lose its raw tomato aroma.
  9. Reduce the heat to low and stir in the heavy cream. The sauce should turn a smooth reddish-orange color.
  10. Stir in the 1 cup (90 g) Parmesan gradually until melted. Keep the heat low and do not allow the sauce to boil.
  11. Stir in 1/2 cup (120 ml) of the reserved pasta water. The sauce should look creamy and fluid enough to coat the rigatoni.
  12. Transfer the drained rigatoni to the skillet: Toss over low heat for 1 to 2 minutes until every piece is evenly coated.
  13. Add more reserved pasta water a few tablespoons at a time if the sauce becomes too thick. It should cling to the pasta without looking dry or watery.
  14. Remove the skillet from the heat and stir in the lemon juice. Taste and adjust the chile level or salt only if needed.
  15. Let the pasta stand for 5 minutes. The sauce will thicken slightly and settle into the ridges of the rigatoni.
  16. Divide among six bowls and garnish with basil or parsley, extra Parmesan, and additional red pepper flakes if desired.

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