Description

This Spicy Rigatoni Recipe is creamy, bold, and just spicy enough to wake up a cozy pasta night. Calabrian chili peppers, tomato paste, cream cheese, and heavy cream melt into a glossy sauce that clings to every tube of rigatoni.

Ingredients

2 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, minced
2 tablespoon crushed Calabrian chili peppers
4 oz cream cheese, softened
2 tablespoon tomato paste
1 tablespoon unsalted butter
½ lb rigatoni or pasta of your choice
¼ cup reserved pasta water
1 cup heavy cream
Kosher salt to taste
Black pepper to taste
Parsley for garnish

Instructions

Boil the pasta: Bring a large pot of well salted water to a boil. Cook the rigatoni until al dente, then reserve ¼ cup pasta water before draining.
Soften the shallots: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 3 to 4 minutes, stirring often, until soft and lightly golden.
Build the flavor: Stir in the garlic, Calabrian chili peppers, and tomato paste. Cook for 1 to 2 minutes, until fragrant and slightly deeper in color.
Make the sauce: Add the butter, cream cheese, and heavy cream. Reduce the heat to medium low and stir until smooth, creamy, and orange red.
Toss the rigatoni: Add the drained rigatoni to the skillet and toss until coated. Add the reserved pasta water a splash at a time until the sauce looks glossy and clings to the pasta.
Finish and serve: Season with kosher salt and black pepper. Spoon into bowls and top with parsley while hot.

Notes

Use 1 tablespoon Calabrian chili peppers for a milder sauce, or add an extra spoonful for more heat. Leftovers keep in the fridge for up to 4 days, and reheat best with a splash of cream, milk, or water.

Prep Time: 10 mins
Cook Time: 25 mins
Cuisine: American

Keywords: spicy rigatoni recipe