My Spicy rigatoni pasta is the perfect balance of creamy, rich and spicy. Made with a tomato and chilli sauce, al dente rigatoni and plenty of parmesan, this comforting pasta dish is my go to easy dinner and comes together in under 30 minutes!
Ingredients for Spicy Rigatoni
• 400g rigatoni
• 3 tablespoons olive oil
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon chilli flakes (adjust to taste)
• 1 tablespoon tomato purée
• 1 teaspoon smoked paprika & 1 teaspoon chilli flakes
• 1 handful chopped basil
• 250ml double cream
• 50g grated parmesan, plus extra to serve
• Salt and black pepper, to taste
• Fresh basil, to garnish (optional)
How to make my Spicy Rigatoni Pasta
- Fry the onions and garlic
Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and chilli flakes and cook for 30 seconds until fragrant. - Add Tomato purée
Stir in the tomato purée and cook for 1–2 minutes to caramelise slightly. - Cook the pasta
Bring a large pot of salted water to the boil and cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining. - Create the sauce
Pour in the double cream, spices and chopped basil. Simmer for 4-5 minutes until slightly thickened. - Combine
Add the cooked rigatoni to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce. Add the parmesan at this stage too. - Serve
Season to taste. Top with extra parmesan and fresh basil. Serve immediately while hot and creamy.
Top Tips
- Always reserve pasta water, it helps loosen the sauce.
- Add fresh basil rather than dried, trust me!
- The secret to my creamy rigatoni is cooking your pasta until it’s perfectly al dente. If that sounds a little fancy, it simply means the pasta should still have a slight bite to it rather than being soft and mushy. Plus al dente pasta holds onto the creamy tomato sauce beautifully and gives the dish a more authentic Italian texture.
FAQs
Can I make spicy rigatoni pasta less spicy?
Yes — reduce or omit the chilli flakes.
Can I add chicken?
Absolutely. Pan-fry diced chicken first, remove from pan, then stir back into the sauce before combining with pasta.
Can I make it vegetarian?
It already is! Just ensure your parmesan is vegetarian-friendly. Halal friendly alternatives are usually called ‘hard grated cheese’
Can I use another pasta shape?
Yes — penne works well, but rigatoni holds sauce best.
If you love creamy comfort dishes, you’ll also enjoy…..
- Creamy Chicken Pot Pie
- Creamy Tomato Pasta with Burrata
- Easy Homemade Pepperoni Garlic Bread (Cheesy Oven Baked Recipe)
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Creamy Spicy Rigatoni Pasta
Ingredients
- 400 g rigatoni
- 3 tablespoons olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 1 teaspoon chilli flakes adjust to taste
- 1 tablespoon tomato purée
- 1 teaspoon smoked paprika & 1 teaspoon chilli flakes
- 1 handful chopped basil
- 250 ml double cream
- 50 g grated parmesan plus extra to serve
- Salt and black pepper to taste
- Fresh basil to garnish (optional)
Instructions
Fry the onions and garlic
- Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and chilli flakes and cook for 30 seconds until fragrant.
Add Tomato purée
- Stir in the tomato purée and cook for 1–2 minutes to caramelise slightly.
Cook the pasta
- Bring a large pot of salted water to the boil and cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.
Create the sauce
- Pour in the double cream, spices and chopped basil. Simmer for 4-5 minutes until slightly thickened.
Combine
- Add the cooked rigatoni to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce. Add the parmesan at this stage too.
Serve
- Season to taste. Top with extra parmesan and fresh basil. Serve immediately while hot and creamy.
Video
Notes
- Always reserve pasta water, it helps loosen the sauce.
- Add fresh basil rather than dried, trust me!
- The secret to my creamy rigatoni is cooking your pasta until it’s perfectly al dente. If that sounds a little fancy, it simply means the pasta should still have a slight bite to it rather than being soft and mushy. Plus al dente pasta holds onto the creamy tomato sauce beautifully and gives the dish a more authentic Italian texture.
