Spicy Rigatoni Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Add 12 oz rigatoni and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare burrata

Remove burrata from refrigerator and let it sit at room temperature while sauce finishes (approx 10 minutes). If desired, cut burrata into 4 pieces to make serving easier.

Finish and serve

When sauce is ready, return drained rigatoni to the pan with the sauce over low heat. Add 1/4 to 1/2 cup reserved pasta water and 1 tablespoon butter if needed; toss gently to coat, adding water until sauce clings to pasta. Taste and adjust seasoning with salt and pepper. Divide pasta among 4 warm bowls, nest burrata pieces in the center of each bowl, gently tear a few basil leaves over the top, drizzle 1 tsp good olive oil over each portion, sprinkle 1/2 Tbsp grated Parmigiano-Reggiano if using, and finish with a few cracks of black pepper and a small squeeze of lemon if desired.

Sweat aromatics

Heat 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter in a large wide skillet over medium heat until butter melts and foams. Add the finely minced shallot and cook, stirring, until softened and translucent (about 3 minutes). Add the minced garlic and cook 30–45 seconds until fragrant—do not brown.

Build spicy base

Stir in 2 tsp Calabrian chili paste and 1/4 tsp crushed red pepper flakes; cook for 30 seconds to bloom the chilies in the oil. Add 1.5 tbsp tomato paste and cook, stirring constantly, for 1–2 minutes until the paste darkens slightly (this deepens the tomato flavor).

Add tomatoes and simmer

Add the 14 oz canned crushed tomatoes and 1/2 cup stock, stirring to combine and scraping any browned bits from the pan. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to concentrate flavors.

Finish sauce

Stir in 1/2 cup heavy cream, 1/2 tsp freshly ground black pepper, 1 tsp salt, and 1/2 tsp sugar. Simmer gently for another 2–3 minutes until the sauce is silky. If sauce is too thick, add up to 1/4 cup reserved pasta water or stock to loosen. Taste and adjust seasoning—add more Calabrian paste or red pepper flakes for extra heat if desired.

Right before serving, tear or chiffonade basil leaves and keep a few whole for garnish. Drizzle good olive oil over each plated portion and finish with grated Parmigiano-Reggiano if using.