Spicy Rigatoni

Why This Recipe Works

I love making this Spicy Rigatoni when I’m craving something creamy, comforting, and a little spicy. It’s an easy one-pot dinner that feels special without much effort!

• Rich, Creamy Sauce: The combination of marinara, heavy cream, and freshly grated Parmesan creates a smooth, velvety sauce that coats every piece of pasta. It’s rich and satisfying, just like my Penne Alla Vodka Sauce Recipe.
• Just the Right Amount of Heat: Crushed red pepper flakes add a nice kick without overpowering the creamy tomato sauce. I love that you can easily adjust the spice level to your liking.
• Easy One-Pot Dinner: Everything cooks in one pot, including the rigatoni! The pasta absorbs all that garlicky tomato flavor as it cooks, and there’s hardly any cleanup afterward.
• Perfectly Tender Pasta: The rigatoni cooks right in the sauce, giving it a tender texture while helping the sauce cling to every bite. If you love creamy, saucy pasta dishes like my Spinach and Ricotta Stuffed Shells in Vodka Sauce, this one is worth trying.
• Easy to Make Your Own: I love serving this pasta with fresh basil and extra Parmesan, but it’s also great with Italian sausage, pancetta, or sautéed vegetables. You can keep it simple for a weeknight dinner or dress it up when guests come over.

Ingredients

• Shallots – These add a mild, slightly sweet onion flavor that balances the spicy tomato sauce. You can substitute finely diced yellow onion if needed.
• Garlic – Freshly minced garlic adds a bold, savory flavor to the sauce. I recommend using fresh garlic for the best results.
• Crushed Red Pepper Flakes – Give this rigatoni its signature spicy kick! I use 1 teaspoon, but you can add more or less depending on how much heat you like.
• Rigatoni Pasta – The large, tube-shaped pasta is perfect for catching all that creamy tomato sauce. Penne or another short pasta will also work, but you may need to adjust the cooking time.
• Chicken Broth – Helps cook the pasta directly in the sauce while adding extra savory flavor. Vegetable broth is a great substitute if you want to keep the dish meat-free.
• Marinara Sauce – Forms the tomato base of the sauce, adding a rich, tangy flavor that pairs beautifully with the cream and spices. I recommend using a good-quality marinara since it’s one of the main ingredients.
• Heavy Cream – Makes the tomato sauce rich, smooth, and creamy while balancing the heat from the red pepper flakes. Half-and-half can work for a lighter version, but the sauce won’t be quite as thick.
• Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty flavor and helps create a creamy, silky sauce. I always recommend grating your own since it melts more smoothly than pre-shredded cheese.

For full list of ingredients and instructions, see recipe card below.

Instructions

1. Sauté the Shallots: Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat. Add the diced shallots as the butter melts and cook for 3-5 minutes, stirring occasionally, until softened.
2. Add Garlic and Spice: Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, stirring frequently to prevent the garlic and shallots from sticking or burning.
3. Add Pasta and Sauce: Add the uncooked rigatoni to the pot, followed by the marinara sauce, chicken broth, and kosher salt. Stir everything together until the pasta is evenly coated.
4. Cook the Rigatoni: Bring the mixture to a gentle boil, then cover and reduce the heat to medium-low. Simmer for 12-13 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the flavorful sauce.
5. Add Cream and Cheese: Once the rigatoni is cooked, stir in the heavy cream and freshly grated Parmesan cheese. Cook over medium heat for another 2-3 minutes, stirring until the sauce is smooth, creamy, and coats the pasta beautifully.
6. Garnish and Serve: Remove from the heat and sprinkle with freshly chopped basil and extra Parmesan cheese. Serve warm and enjoy!

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

• Protein Options: I love adding crispy pancetta, prosciutto, or cooked Italian sausage for a heartier meal. You can also stir in grilled chicken or sautéed shrimp for extra protein.
• Pasta Swaps: I prefer rigatoni because the tubes hold onto the creamy sauce, but penne, ziti, or fusilli work well too. Just adjust the cooking time and broth as needed.
• Adjust the Heat: I use 1 teaspoon of crushed red pepper flakes for a nice kick, but you can easily make it milder or spicier. Start with ½ teaspoon for less heat, or add extra flakes if you like things spicy.

FAQs

More Dinner Recipes You’ll Enjoy

• Instant Pot Beef Ragu – This Instant Pot beef ragu is comforting, satisfying, and ready in under an hour! Melt-in-your-mouth beef is infused with Italian flavors.
• Chicken and Sausage Pasta – This chicken and sausage pasta is packed with juicy chicken, sausage, al dente penne, and a creamy sauce. It’s the ultimate comfort dish!
• Pappardelle Bolognese – This easy Pappardelle Bolognese is quick but doesn’t skimp on flavor! Trust me, it’s guaranteed to have the whole family asking for seconds.
• Easy Ravioli Lasagna Recipe – This Easy Ravioli Lasagna Recipe skips the effort of a classic lasagna thanks to ready-to-eat ravioli, a simple meat sauce, and cheese.

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!