Save Gigi Hadid Spicy Rigatoni is my go-to when I want to impress friends but only have half an hour to spare. This creamy, heat-kissed pasta balances tangy tomato, luscious cream, and just the right spark from pepper flakes. Even my spice-shy aunt now asks for seconds when I serve this at our Sunday table.
I first made this dish for a girls pasta night and laughed when everyone scrambled for seconds before I even poured the wine. The sauce clings perfectly to every piece of rigatoni and I have relied on it for easy comfort ever since.
Ingredients
- Rigatoni pasta: delivers the perfect bite and holds onto sauce better than any other shape I have found Look for bronze-cut varieties for more texture
- Olive oil: forms the flavor base Choose extra-virgin for best taste
- Shallot: adds sweetness and depth Use fresh and look for firm bulbs with papery skins
- Garlic: brings classic Italian aroma and complexity Pick plump cloves without green shoots for mellow flavor
- Tomato paste: is the concentrated source of umami and brings a vivid color Look for double concentrate in a tube for intensity
- Red pepper flakes: give bold heat Use fresh flakes and start with less if sensitive to spice
- Heavy cream: gives decadent silkiness and richness Choose high-fat cream for smooth results
- Unsalted butter: rounds out the flavor and creates a glossy finish European-style is rich and creamy
- Grated Parmesan cheese: adds nutty saltiness Freshly grated melts in better than pre-shredded
- Salt and black pepper: allow you to balance flavors perfectly Use flaky salt and freshly cracked pepper for biggest impact
- Reserved pasta water: ensures your sauce is silky and helps everything cling together Scoop it near the end of boiling for most starch
- Extra Parmesan and fresh basil: lift flavors and create a beautiful finish Go for Parmigiano Reggiano if possible and fresh basil for peppery brightness
Instructions
- Cook the Rigatoni:
- Fill a large pot with water and add a generous helping of salt Make sure the water tastes slightly salty to the tongue Bring to a rolling boil then add your rigatoni Stir occasionally so the pieces do not stick Cook for the time on the package until al dente Bite into a piece to check Reserve some pasta water about one quarter cup before draining
- Sauté the Aromatics:
- Set a large skillet over medium heat and drizzle in olive oil Once it shimmers add finely chopped shallot Cook slowly for two to three minutes stirring often so it softens but does not brown Add in the garlic and let it cook just for a minute until fragrant Do not let it burn or become bitter
- Build the Tomato Base:
- Spoon in the tomato paste and stir it into the aromatics Cook two to three minutes until it darkens and caramelizes The color should shift from bright red to a brick tone This base adds layers of depth to your sauce
- Add the Cream and Heat:
- Sprinkle in the red pepper flakes and stir briefly Pour in the heavy cream and mix well until you have a seamless rosy sauce Allow it to bubble gently to meld the flavors but do not let it boil vigorously
- Finish the Sauce:
- Drop in the butter and sprinkle over the Parmesan cheese Stir until everything is creamy and smooth Season lightly with salt and pepper Taste and adjust as you like This is your moment to make it sing
- Bring Everything Together:
- Toss in the drained rigatoni and that scoop of reserved pasta water Stir gently so every piece is coated and the sauce shines If it seems too thick add a splash more water until it drapes the pasta silkily
- Serve and Garnish:
- Spoon the pasta into warm bowls and rain over extra Parmesan Finish with torn fresh basil if you have it Serve straight away for best texture and aroma
Save I always look forward to adding freshly grated Parmesan at the table and watching the cheese melt into the sauce It reminds me of cozy family dinners where everyone reached for seconds before the conversation even quieted down. The buttery tomato cream sauce always wins them over.
Storage Tips
Refrigerate any leftover spicy rigatoni in a sealed container for up to three days Warm gently on the stove adding a splash of cream or milk to revive the sauce Avoid microwaving on high as it can cause cream to separate Pastas like this do not freeze well due to the dairy content and can lose their silky texture
Ingredient Substitutions
Short on rigatoni Swap for penne or ziti For more protein try adding sautéed mushrooms or a handful of frozen peas in the last few minutes Instead of Parmesan try Pecorino Romano for a sharper finish And if dairy is not your thing coconut cream can sub for heavy cream though flavor will shift
Serving Suggestions
This rigatoni is rich and filling so I like to keep sides simple Serve with a crisp arugula salad and a wedge of crusty bread If you really want to impress offer a glass of dry Pinot Grigio chilled Extra basil or a few roasted cherry tomatoes on top are a lovely touch
Cultural Origins
Though inspired by Italian flavors this recipe is a true Italian American comfort dish It takes the spirit of vodka sauce but leaves out the alcohol instead using cream tomato and pepper for bold flavor Pasta in cream sauce has always been a symbol of easy elegance in Italian American kitchens and now social media has given it star status
Seasonal Adaptations
In summer use fresh basil or even some cherry tomatoes tossed in at the end For autumn I sometimes add roasted butternut squash cubes to make the dish extra hearty In spring tender baby spinach wilts beautifully right into the sauce
Save Dress your spicy rigatoni with extra Parmesan and basil for a vibrant finish that never fails to impress. Each bite delivers creamy richness and gentle heat that brings smiles every time.
Common Questions
- → What gives this pasta its creamy texture?
Heavy cream and butter blend with tomato paste to create a silky, luscious sauce that coats the rigatoni perfectly.
- → How spicy is the dish?
The heat comes from red pepper flakes. Adjust the quantity to your preference for spice, or omit for a milder flavor.
- → Can I add protein or vegetables?
Yes, try adding cooked pancetta, bacon, or sautéed mushrooms for extra flavor and texture without altering the sauce.
- → How do I achieve a glossy pasta coating?
Mix reserved pasta water with the sauce and rigatoni. The starch helps emulsify and create a silky finish on the pasta.
- → What type of cheese is recommended?
Freshly grated Parmesan cheese adds salty richness and helps thicken the sauce while providing nutty flavor.
- → Is this dish vegetarian?
Yes, this version is vegetarian, as it uses only dairy ingredients and omits meat. Check cheese for rennet if strict vegetarian.
- → What tools do I need?
A large pot, skillet, colander, measuring cups, and knife are essential for smooth prep and cooking.