Spicy rigatoni in Calabrian chili sauce
This spicy rigatoni pasta in Calabrian chili sauce is creamy, a little fiery, and so comforting. The sauce turns into a silky smooth sauce with just the right kick, coating every bite beautifully. It’s one of those pastas you make once and then keep craving again and again, just like something you’d order at your favorite Italian restaurant.
Servings 5
Calories 611kcal
Equipment
- 1 Large cooking pot
- 1 Large pan
- Knife and chopping board
- 1 Spatula
Ingredients
- 450 grams uncooked rigatoni pasta
- ½ white or brown onion finely chopped
- 3 cloves garlic finely chopped
- 4 tablespoons tomato paste
- 2 tablespoons Calabrian chili paste
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Ground black pepper to taste
- Salt to taste
Instructions
- Heat oil in a pan. Add chopped onion and cook until it turns translucent.
- While the onion is getting cooked, boil water with some salt in a large pot. Add rigatoni and cook al dente following the package instructions.
- Add garlic and saute for a few seconds.
- Add tomato paste and Calabrian chili paste.
- Cook for 2 minutes on medium-high heat until slightly caramelized. You’ll notice some browned bits forming, this adds amazing flavor.
- Add dried oregano and cook for a few seconds.
- Add some pasta water to deglaze and cook for 1-2 minutes.
- Next, add heavy cream, salt, and pepper. Mix everything and cook for around 2 minutes. If the sauce is thick, add the pasta water to get the desired consistency.
- Add cooked pasta and butter. Gently toss until the rigatoni gets evenly coated in sauce. Turn off the heat.
- Turn off the heat. Garnish with chopped basil or parsley.
Video
Notes
- Cook pasta al dente, it should have a slight bite. Overcooked pasta will spoil the dish.
- Always save some pasta water, it really helps the sauce. The starchy pasta water makes the sauce creamy.
- Adjust the chili based on how spicy you want the dish to be.
- Cook on medium heat and reduce to low heat after adding cream so it doesn’t split.
- Use a large skillet so everything mixes evenly
- Stir gently so the pasta doesn’t break.
- Don’t skip the deglazing step, it lifts flavor from the bottom of the pan
- Non vegetarians may add some parmesan cheese on top, once the dish is ready. Vegetarians may add ricotta cheese.
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
Nutrition
Calories: 611kcal | Carbohydrates: 75g | Protein: 14g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 158mg | Potassium: 429mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 2mg