Spicy Rigatoni Pasta
Equipment
- 1 Large pot
- 1 large skillet
- 1 Wooden spoon
- 1 colander
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 can crushed tomatoes 14 ounces
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente, according to package instructions.
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and red pepper flakes to the skillet and cook, stirring, for 1 minute until fragrant.
- Pour in the crushed tomatoes and simmer for 5 minutes to allow flavors to meld.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the cooked rigatoni to the skillet and toss to coat the pasta in the sauce.
- Stir in Parmesan cheese until melted and season with salt and pepper to taste.
- Let the pasta rest for 5 minutes to absorb the flavors.
- Serve the spicy rigatoni pasta garnished with fresh basil leaves.
Notes
To enhance the flavor, consider adding a splash of white wine to the sauce after cooking the garlic and before adding the tomatoes. Always taste and adjust the seasoning before serving, and if you prefer extra heat, add more red pepper flakes. Make sure to reserve some pasta water before draining, as adding a little can help achieve the desired sauce consistency.
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