About this recipe
This spicy and saucy pasta is sure to warm you up as the weather gets cooler. Chef Bud Andersen shows how to level up a homemade marinara sauce with Calabrian chili paste, red pepper flakes and heavy cream.
“I love dishes like this because there’s a lot of layers to them,” Andersen said. “When you start with onions and you add the garlic and the chile, it starts to build its own flavor.”
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Calabrian chili paste is an Italian condiment that’s hotter than a jalapeno but not quite as intense as cayenne pepper. The addition of heavy cream in this recipe balances out the heat while adding a creamy texture.
This spicy rigatoni pasta is a wonderful addition to your weeknight or weekend table. It goes great with a piece of chicken, or a side for any meal.
Ingredients
Yields: 4 servings
Spicy Rigatoni Pasta
Directions
Spicy Rigatoni Pasta
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Prepare the rigatoni according to package directions and reserve 1 cup of pasta water before draining.
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Heat the olive oil in a large skillet over medium heat.
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Add the diced onion and sauté for about 5 minutes until translucent.
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Stir in the garlic and Calabrian chile paste and cook for about 30 seconds until fragrant.
TIP:
Cooking the chile paste briefly helps develop deeper flavor. -
Add the tomato paste and cook for 2 minutes, stirring often, until slightly caramelized.
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Stir in the crushed tomatoes, heavy cream, kosher salt, black pepper, Italian seasoning, and red pepper flakes.
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Cook on low heat for about 5 minutes, stirring occasionally.
TIP:
The heavy cream balances the heat from the Calabrian chile paste and red pepper flakes.
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Add the cooked rigatoni to the sauce and toss until evenly coated.
TIP:
Use reserved pasta water as needed to loosen the sauce.
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Stir in the Parmesan cheese.
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Cut the basil leaves into ribbons and use them as garnish before serving.
TIP:
Serve alongside chicken or as a flavorful side dish.
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