Easy • Pasta
Creamy Calabrian Chili Rigatoni
A silky, vibrant tomato cream sauce laced with spicy Calabrian chilies and tossed with al dente rigatoni.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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This luscious pasta combines rich heavy cream and concentrated tomato paste with the fruity, lingering heat of crushed Calabrian chilies. Tubular rigatoni catches every drop of the glossy sauce, making each forkful deeply satisfying. Finish with a snowfall of finely grated Parmesan cheese and fresh basil leaves for a restaurant-worthy feast.
Ingredients
Yield: 4 servings
Main
- 1 pound rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, finely minced
- 4 cloves garlic, thinly sliced
- 1/3 cup double-concentrated tomato paste
- 1 to 2 tablespoons crushed Calabrian chilies in oil
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil leaves, torn
- Kosher salt and black pepper, to taste
Preparation
Step 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook until 1 minute shy of al dente according to package directions. Reserve 1 cup of starchy pasta cooking water, then drain the pasta.
Step 2
Meanwhile, heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced shallot and cook until soft and translucent, about 3 minutes.
Step 3
Add the sliced garlic, tomato paste, and crushed Calabrian chilies. Cook, stirring constantly, until the tomato paste darkens to a deep brick red and begins to caramelize, about 2 to 3 minutes.
Step 4
Pour in the heavy cream and whisk to dissolve the tomato paste into a smooth, vibrant orange sauce. Simmer gently for 2 minutes.
Step 5
Add the drained pasta, butter, grated Parmesan, and 1/2 cup of the reserved pasta cooking water to the skillet. Toss vigorously over low heat until the sauce turns glossy and clings tightly to the pasta, splashing in more pasta water if needed.
Step 6
Remove from heat, fold in torn basil, and divide among warm bowls with extra Parmesan.
Tips
- Cooking the tomato paste until it turns rust-red is the secret to eliminating raw acidity and unlocking deep umami.
- Start with 1 tablespoon of Calabrian chili paste if you prefer mild heat; its warmth blooms further once combined with cream.
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