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Creamy Spicy Rigatoni Recipe
Serves 4-6
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Course
Main Course, Side Dish
Servings
4
people
Equipment
Large pot
Large skillet
Ingredients
1x
2x
3x
2
tbsp
olive oil
1
small onion
finely chopped
5
cloves
garlic
thinly sliced
2-4
Calabrian chilies
chopped*
1-4.5
oz
tube tomato paste
½
cup
dry white wine
¾
cup
heavy cream
1
pound
rigatoni
¾
cup
grated pecorino romano
plus more for serving
Kosher salt and pepper to taste
Instructions
Bring a large pot of water to a boil over high heat to cook pasta.
Meanwhile, heat a large skillet over medium heat. Add onions and garlic and cook until softened.
Add chiles and tomato paste and cook until tomato paste beings to darken in color, about 2-3 minutes.
Deglaze with wine and let reduce slightly.
Stir in cream and season with salt and pepper. Turn heat to low while boiling pasta.
Season boiling water heavily with salt. Drop in pasta and cook to al dente.
Drain pasta and add to pan with sauce. Add cheese and stir along with splashes of pasta water to create a creamy, emulsified sauce.
Serve garnished with more grated cheese and black pepper.
Notes
*Can sub chiles with red pepper flakes
Keyword
Pasta, Spicy
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