A bowl of spicy rigatoni brings a little restaurant comfort to the dinner table. The sauce starts with onion, garlic, and tomato paste cooked until rich and fragrant, then turns silky with cream and Parmesan. Rigatoni catches the sauce inside its hollow centers and along its ridges, making every bite creamy with a touch of heat. This version comes together without vodka and is perfect for serving with warm bread to scoop up the last of the sauce.

Recipe

Spicy Rigatoni (No Vodka)

5 from 1 vote

The sauce starts with onion, garlic, and tomato paste cooked until rich and fragrant, then turns silky with cream and Parmesan. Rigatoni catches the sauce inside its hollow centers and along its ridges, making every bite creamy with a touch of heat.

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Ingredients

1 pound rigatoni pasta
2 tablespoons butter
1/4 cup olive oil
1 small onion or shallot, finely diced
3 garlic cloves, crushed
1/3 cup tomato paste
1 tablespoon jarred crushed red pepper, adjusted to taste
1 teaspoon Italian herbs
2 cups heavy cream
3/4 cup grated Parmesan cheese, plus extra for serving
Salt, to taste
About 1/2 cup reserved pasta cooking water, as needed
Fresh basil, for garnish

Instructions

Cook the pasta.
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package directions.
Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
Sauté the onion and garlic.
Heat the olive oil and butter in a large, deep skillet over medium heat.
Add the onion or shallot and cook for 2–3 minutes, or until softened. Stir in the garlic and cook for another minute, until fragrant.
Cook the tomato paste.
Add the tomato paste, jarred crushed red pepper, Italian herbs, and a pinch of salt.
Reduce the heat to medium-low and cook for 3–5 minutes, stirring frequently, until the tomato paste deepens in color. Avoid letting the garlic or paste burn.
Make the cream sauce.
Slowly pour in the heavy cream, stirring until fully combined. Bring to a gentle simmer.
Reduce the heat to low and gradually stir in the Parmesan. Cook gently for 2–3 minutes, stirring until the sauce is smooth and slightly thickened.
Add the rigatoni.
Add the drained pasta and toss until evenly coated. Stir in a splash of reserved pasta water if needed to loosen the sauce.
Cook together over low heat for another 1–2 minutes, just until the sauce clings to the pasta. Taste and adjust the salt and heat.
Serve.
Spoon into bowls and finish with fresh basil and extra Parmesan. Serve immediately.

Connie’s notes

Use the right pepper product. This recipe uses jarred crushed red pepper. Dried red pepper flakes are more concentrated, so start with a small pinch if substituting.
Build the heat gradually. Jarred peppers vary in intensity. Start with less if you prefer a milder sauce, then adjust after adding the cream.
Take time with the tomato paste. Cooking it until darker and fragrant gives the sauce a richer flavor.
Grate the Parmesan fresh. It generally melts more smoothly than pre-shredded cheese.
Keep the sauce at a gentle simmer. Avoid a hard boil, especially after adding the cheese.
Save the pasta water. Add it a little at a time to help the sauce coat the rigatoni without becoming watery.
Serve right away. The pasta absorbs sauce as it sits, so it will be creamiest straight from the pan.
Reheat gently. Add a splash of milk, cream, or water and warm over low heat, stirring until smooth.