Spicy, creamy rigatoni features robust tomato, red pepper flakes, Parmesan, and silky sauce for satisfying flavor.
# Components:
→ Pasta
01 - 14 oz rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup tomato paste
06 - 1 teaspoon red pepper flakes
07 - 1/2 cup heavy cream
08 - 1 tablespoon unsalted butter
09 - 1/4 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 cup reserved pasta water
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves (optional)
# Method Steps:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain using a colander.
02 - In a large skillet over medium heat, warm olive oil. Add chopped shallot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate tomato paste and cook, stirring frequently, for 2 to 3 minutes until darkened and caramelized.
04 - Add red pepper flakes and blend into the tomato mixture. Pour in heavy cream, whisking until the sauce is smooth.
05 - Add unsalted butter and grated Parmesan cheese. Stir until butter melts and sauce becomes creamy. Season generously with salt and freshly ground black pepper.
06 - Add drained rigatoni and reserved pasta water to the skillet. Toss vigorously until the pasta is evenly coated and glossy, adjusting consistency as needed with additional pasta water.
07 - Dish pasta immediately, garnishing with extra Parmesan cheese and fresh basil leaves if desired.
