Spicy Rigatoni Recipe

Name: Smith's Public Houses Spicy Rigatoni Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz rigatoni; 1 tbsp salt (for pasta water); 0.5 cups reserved pasta water; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 0.5 cups yellow onion, finely diced; 3 cloves garlic, minced; 2 tbsp Calabrian chili peppers in oil, finely chopped; 14 oz crushed tomatoes (canned); 1 tbsp tomato paste; 3 oz heavy cream; 0.5 cups chicken or vegetable stock; 0.75 cups freshly grated Parmigiano-Reggiano; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional, for extra heat); 6 leaves fresh basil leaves, chiffonade

Inspired by Smith's Public House

Time35m

Serves4

Rigatoni, calabrian chili peppers, tomato cream sauce, parmesan.

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Ingredients

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Pasta

12 oz rigatoni

1 tbsp salt (for pasta water)

1/2 cups reserved pasta water

Sauce Base

2 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

1/2 cups yellow onion, finely diced

3 cloves Garlic, minced

2 tbsp Calabrian chili peppers in oil, finely chopped

14 oz crushed tomatoes (canned)

1 tbsp tomato paste

3 oz Heavy cream

1/2 cups chicken or vegetable stock

Finishing & Garnish

3/4 cups freshly grated Parmigiano-Reggiano

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional, for extra heat)

6 leaves fresh basil leaves, chiffonade

Method

Pasta

Boil pasta

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

Sauce Base

Sweat aromatics

While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat until butter foams. Add 1/2 cup finely diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds, taking care not to brown the garlic.

Add Calabrian chili

Add 2 tablespoons finely chopped Calabrian chili peppers (with some of their oil) to the skillet and stir for 30–45 seconds to bloom the chili's flavor in the fat.

Build tomato sauce

Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize slightly. Add 14 oz crushed tomatoes and 1/2 cup chicken or vegetable stock. Bring the mixture to a gentle simmer and let cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Finish with cream

Lower the heat to medium-low and stir in 3 oz heavy cream. Simmer gently for 2–3 minutes to warm and integrate the cream, tasting and adjusting the consistency with reserved pasta water as needed (add a tablespoon at a time up to 1/2 cup) to achieve a silky, clingy sauce.

Finishing & Garnish

Combine pasta and sauce

Add the drained rigatoni to the skillet with the sauce. Toss over low heat for 1–2 minutes so the pasta finishes cooking and the sauce coats the rigatoni. If the sauce seems too tight, add a splash of the reserved pasta water (1–2 tablespoons) until it clings smoothly.

Add cheese and season

Remove the skillet from heat. Stir in 3/4 cup freshly grated Parmigiano-Reggiano until melted and incorporated. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting if needed. If you want more heat, sprinkle up to 1/4 teaspoon red pepper flakes and stir.

Plate and garnish

Divide the rigatoni among 4 plates (or bowls). Garnish with chiffonade of about 6 basil leaves and an extra dusting of Parmigiano-Reggiano if desired. Serve immediately.