Calabrian Chili Rigatoni
Rigatoni tossed in a creamy tomato sauce with Calabrian chilis, garlic, Parmesan, and a little pasta water for a silky finish. Spicy, rich, and balanced with just enough heat.
Servings 4
Calories 540kcal
Equipment
- Pasta Pot Used for boiling the rigatoni in well-salted water.
- large skillet (12-inch, 30 cm). A wide pan helps the sauce reduce evenly and coat the pasta quickly.
Ingredients
- 12 oz (340 g) dry rigatoni pasta
- ½ cup (120 ml) reserved pasta water
- 2 tbsps (15 ml) olive oil
- ½ cup (75 g) diced yellow onion
- 4 cloves (12 g) garlic minced
- ¼ cup (60 g) chopped Calabrian chilis
- 2 tbsps (32 g) tomato paste
- 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
- 1 cup (240 ml) heavy cream
- ¾ cup (75 g) Parmesan cheese finely grated, plus more for garnish
- 1 tsp (3 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) fresh lemon juice optional
- 2 tbsps (8 g) chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until just shy of al dente. Reserve ½ cup (120 ml) of the pasta cooking water, then drain the pasta and set aside.12 oz (340 g) dry rigatoni pasta, ½ cup (120 ml) reserved pasta water
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly translucent.2 tbsps (15 ml) olive oil, ½ cup (75 g) diced yellow onion
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.4 cloves (12 g) garlic
- Stir in the chopped Calabrian chilis and tomato paste and cook for about 1 minute, stirring frequently, until the tomato paste darkens slightly and becomes aromatic.¼ cup (60 g) chopped Calabrian chilis, 2 tbsps (32 g) tomato paste
- Pour in the fire-roasted tomatoes and stir to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes to allow the flavors to develop.1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
- Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce is smooth and lightly thickened.1 cup (240 ml) heavy cream
- Remove the skillet from the heat and add the grated Parmesan cheese. Stir continuously until the cheese melts completely into the sauce and the mixture becomes creamy.¾ cup (75 g) Parmesan cheese
- Season with black pepper and kosher salt to taste. Stir in the lemon juice if using.1 tsp (3 g) freshly ground black pepper, 1 tsp (6 g) kosher salt, 1 tbsp (15 ml) fresh lemon juice
- Add the drained rigatoni to the skillet and toss to coat the pasta evenly in the sauce. Add reserved pasta water a little at a time while tossing until the sauce loosens slightly and clings to the pasta.
- Serve immediately, topped with additional Parmesan cheese and chopped parsley if desired.2 tbsps (8 g) chopped parsley
Notes
- Calabrian chilis bring a fruity heat that balances the cream and tomatoes without overwhelming the pasta.
- Pasta water helps emulsify the sauce so it clings to the rigatoni instead of pooling in the bowl.
- A wide skillet helps the sauce reduce evenly and coat the pasta quickly.
- Stainless steel or enameled pans are ideal for tomato sauces. Cast iron can react with acidity unless it’s well seasoned. This sauce only simmers briefly, so a well-seasoned (only) cast iron skillet works fine.
Nutrition
Serving: 380g | Calories: 540kcal | Carbohydrates: 57g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 690mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 10mg | Calcium: 250mg | Iron: 3mg