Description
Indulge in a vibrant dish of spicy rigatoni pasta, featuring bold flavors and creamy textures that elevate your dinner experience.
Ingredients
Scale
For the Pasta:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1 tsp red pepper flakes
For the Sauce:
- 28 oz canned San Marzano tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- 1. Cook the Pasta:
- Boil salted water in a large pot over high heat. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water, then drain.
- 2. Sauté Aromatics:
- In a large skillet over medium heat, heat the olive oil. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant but not burnt.
- 3. Create the Sauce:
- Add canned San Marzano tomatoes to the skillet. Stir well and let it simmer for about five minutes to allow flavors to meld.
- 4. Stir in Cream:
- Pour in the heavy cream while stirring continuously. Simmer for another three to five minutes until slightly thickened.
- 5. Combine Pasta and Sauce:
- Toss the drained rigatoni into the skillet with the sauce, mixing well to coat all pasta evenly. If needed, add reserved pasta water to achieve desired consistency.
- 6. Finish with Parmesan:
- Sprinkle freshly grated Parmesan cheese over the pasta and toss gently. Serve immediately and drizzle with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 650
- Sugar: 8g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg