Spicy Rigatoni Rose Recipe
Mutti tomato, fresh cream, Calabrian chili, Pecorino Romano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt.
- 2
Cook the Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Reserve and Drain
Once cooked, reserve 1 cup of pasta water and drain the remaining water from the rigatoni.
Preparing the Sauce
- 4
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes.
- 5
Add Tomato Passata
Pour in the Mutti tomato passata and stir to combine. Let it simmer for about 5 minutes.
- 6
Incorporate Cream and Chili
Stir in the fresh cream and Calabrian chili paste. Adjust the quantity of chili to taste depending on your spice preference.
- 7
Cheese and Seasoning
Add the grated Pecorino Romano cheese, and season with black pepper. Mix well until the cheese is melted and the sauce is creamy.
- 8
Combine Pasta and Sauce
Add the drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, use reserved pasta water to achieve the desired consistency.
- 9
Garnish
Top with fresh basil leaves and additional Pecorino Romano if desired. Serve immediately.