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overhead shot of wooden spoon dipped in skillet with spicy rigatoni
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Spicy Rigatoni

With vodka, tomatoes, heavy cream and the key ingredient, Calabrian chilis, this spicy rigatoni has the perfect amount of heat and can be prepared in 20 minutes.
Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 552kcal
Author Ryan Beck

Ingredients

  • 1 lb rigatoni
  • 2 tablespoon olive oil
  • 2 medium shallots, chopped
  • 4 garlic cloves, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon Calabrian chilis
  • 2 tablespoon vodka
  • 8 (oz can) tomato puree
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh Italian parsley, chopped
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water.
  • Heat olive oil in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.
  • Add the tomato paste and Calabrian chili and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.
  • Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.
  • Add the pasta to the sauce along with the cheese, butter and ¼ cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some parsley and cheese on top.

Notes

  • If you don't have Calabrian chilis, use crushed red pepper flakes. Just use ⅓ of the amount.
  • You control the amount of heat, so if you like it spicier, increase the Calabrian chilis by 1 teaspoon until you like the spice level. If you want it less spicy reduce the amount by 1 teaspoon at a time.
  • Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
  • DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
  • Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
  • The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.

Nutrition

Serving: 1g | Calories: 552kcal | Carbohydrates: 90g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 210mg | Potassium: 597mg | Fiber: 10g | Sugar: 12g