Description
Spicy Basil Rigatoni is a deliciously creamy and aromatic pasta dish blending the heat of chili with the freshness of basil. This Italian-American classic showcases rigatoni enveloped in a rich tomato and cream sauce, elevated with Parmesan cheese and a hint of spice, perfect for an easy yet impressive weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon chili paste or Calabrian chili sauce
- 1 (14 oz) can crushed tomatoes
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Finishing Touches
- 1 cup fresh basil leaves, roughly torn
- Extra Parmesan cheese for garnish
- Extra fresh basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add Aromatics and Spice: Stir in the minced garlic, red pepper flakes, and chili paste. Cook for about 1 minute until fragrant, making sure not to burn the garlic.
- Simmer Tomato Sauce: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Allow it to cook for 5 to 7 minutes to deepen the sauce’s flavor and reduce slightly.
- Create Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese. Mix thoroughly until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to your taste.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet and gently toss to coat in the sauce. Add reserved pasta water a little at a time as needed to loosen and achieve your desired sauce consistency.
- Add Fresh Basil: Just before serving, stir in the torn fresh basil leaves to infuse the dish with a burst of herbal freshness.
- Serve: Plate the pasta hot and garnish with extra Parmesan cheese and additional basil leaves for presentation and an extra flavor boost.
Notes
- For added protein, consider incorporating cooked Italian sausage or grilled chicken into the sauce.
- Rigatoni can be substituted with penne or any preferred short pasta shape.
- Use full-fat coconut milk instead of heavy cream for a dairy-free alternative.
- Adjust the amount of red pepper flakes and chili paste to control the spice level according to your preference.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg
