Quick & Easy Spicy Rigatoni
This spicy rigatoni is bursting with fiery flavors! Every forkful showcases the warmth of crushed red pepper, the richness of Parmesan and cream, and the tanginess of marinara.
Servings: 6 servings
Calories: 581kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 medium shallots diced
- 6 cloves garlic minced
- 1 teaspoon crushed red pepper more to taste
- 16 oz rigatoni pasta uncooked
- 3 cups chicken broth or vegetable broth
- 32 oz marinara sauce good quality
- 1 teaspoon kosher salt more to taste
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated plus more for serving
- ¼ cup basil chopped
Instructions
- Place the butter and olive oil in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots into the pan. Cook for 3-5 minutes or until softened.
- Add the garlic and red chili flakes, mix together and cook for 1 minute. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.
- Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt.
- Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.
- When the rigatoni is cooked to perfection, add the heavy cream and freshly grated parmesan cheese. Mix it together over medium heat until the sauce comes together for an additional 2-3 minutes.
- Garnish with fresh basil and an extra sprinkle of parmesan
Nutrition
Calories: 581kcal | Carbohydrates: 70g | Protein: 17g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1697mg | Potassium: 749mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1574IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 3mg