Spicy Rigatoni Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 qts water). Add rigatoni and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep burrata and basil

Remove burrata from fridge 10–15 minutes before serving so it comes to near room temperature. Gently tear basil leaves into chiffonade or leave whole for garnish; set aside.

Heat olive oil and butter in a large wide sauté pan over medium heat until butter foams. Add minced garlic and diced shallot and sauté until aromatic and translucent, about 1.5–2 minutes — do not brown the garlic.

Add tomato paste and cook, stirring, 1–2 minutes to caramelize and deepen the flavor.

If using, pour in the white wine to deglaze the pan, scraping any fond from the bottom. Let it reduce by half, about 1–2 minutes.

Stir in the canned diced tomatoes and bring the mixture to a gentle simmer. Cook 5 minutes to meld flavors, breaking down any large tomato pieces with the back of a spoon.

Reduce heat to low and whisk in the heavy cream until the sauce becomes silky. Add Calabrian chili paste and red pepper flakes; stir to combine. Taste and season with kosher salt and freshly ground black pepper. Simmer gently 3–4 minutes so the flavors marry.

If the sauce is too thick, add up to 1 cup reserved pasta water a little at a time to reach a clingy but saucy consistency that will coat the rigatoni.

Stir in grated Pecorino Romano (reserve 2 tbsp for finishing) until melted and fully incorporated. Adjust seasoning.

Add the drained rigatoni directly into the sauce pan. Toss vigorously over medium heat for 1–2 minutes so the pasta absorbs sauce; add a splash of reserved pasta water if needed to loosen and help the sauce adhere.

Turn off heat and taste for final seasoning. Stir in lemon zest (optional) and the finishing tablespoon of olive oil.

Transfer the rigatoni to warmed serving bowls. Gently place torn pieces or whole balls of burrata on top of each portion (for shared plate, place one whole burrata in center and break open at table). Spoon some of the hot sauce and oil over the burrata so it melts slightly and becomes creamy.

Sprinkle reserved Pecorino and scatter basil leaves or microgreens over the dish. Finish with a crack of black pepper and, if desired, an extra drizzle of Calabrian chili oil for more heat.

Serve immediately, encouraging diners to break the burrata so its stracciatella mixes with the spicy sauce and pasta.