Pin it The steam rising from that skillet hit me first, then the smell of garlic and red pepper mingling with tomato paste turning deep and almost sweet in the pan. I wasn't trying to impress anyone that Tuesday night, just wanted something warm and satisfying without much fuss. The cream swirled into the tomato sauce and suddenly the whole kitchen smelled like a trattoria I'd never been to. I twirled a strand of rigatoni straight from the pan and knew I'd be making this again.
I made this for my neighbor after she helped me haul groceries up three flights of stairs in the rain. She sat at my tiny kitchen table, twirling pasta onto her fork, and said it reminded her of something her grandmother used to make, only spicier. We ended up talking for two hours, the empty bowls sitting between us, and I realized good food doesn't need an occasion. Sometimes it just creates one.
Ingredients
- 400 g rigatoni pasta: The ridges and hollow center trap the creamy sauce perfectly, and the sturdy shape holds up to tossing without turning mushy.
- Salt for boiling water: Generously salt the water until it tastes like the sea, this is your only chance to season the pasta itself.
- 2 tbsp olive oil: Use a good quality oil, it carries the garlic and pepper flavors into every corner of the pan.
- 1 small yellow onion, finely chopped: Finely chopped onions melt into the sauce, adding sweetness without chunky texture.
- 3 cloves garlic, minced: Fresh garlic releases its sharpness quickly, so add it after the onions soften to avoid burning.
- 1 tsp crushed red pepper flakes: Start with less if you're cautious, you can always add more but you can't take it back.
- 2 tbsp tomato paste: Cooking it for a couple minutes deepens the flavor and removes any metallic tang.
- 400 g canned crushed tomatoes: Good quality canned tomatoes are your friend here, look for San Marzano if you can find them.
- 120 ml heavy cream: This transforms the sauce from bright and acidic to luxuriously smooth and comforting.
- 30 g grated Parmesan cheese: Real Parmigiano-Reggiano melts into the sauce and adds a nutty, salty depth.
- Salt and black pepper: Taste as you go, the Parmesan adds salt so adjust carefully.
- Fresh basil leaves: Tear them just before serving to release their perfume, don't chop them hours ahead.
- Extra Parmesan for serving: Let everyone add their own, some people love it buried under cheese.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and add the rigatoni, stirring occasionally to prevent sticking. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Sauté the onion:
- Heat olive oil in a large skillet over medium heat until it shimmers, then add the chopped onion and cook until it turns soft and translucent, about three to four minutes. You'll know it's ready when the raw smell fades and it starts to smell sweet.
- Add garlic and heat:
- Stir in the minced garlic and red pepper flakes, letting them sizzle for just one minute until your kitchen smells incredible. Don't walk away now, garlic goes from perfect to burnt in seconds.
- Caramelize the tomato paste:
- Add the tomato paste directly to the center of the pan and stir it constantly for two minutes, watching it darken slightly and lose its raw edge. This step adds a subtle sweetness and depth you won't get otherwise.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let the sauce simmer gently for eight to ten minutes, stirring occasionally. The sauce will thicken and the flavors will concentrate, turning brighter and more intense.
- Create the creamy sauce:
- Lower the heat and stir in the heavy cream and Parmesan, watching the sauce turn from red to a beautiful coral color. Season with salt and pepper, then let it simmer gently for two to three minutes until everything melds together.
- Combine and adjust:
- Add the drained rigatoni to the skillet and toss everything together, letting the sauce coat each piece of pasta. If it looks too thick, add reserved pasta water a splash at a time until the sauce clings without being dry.
- Serve immediately:
- Divide the pasta among warm bowls and scatter fresh basil and extra Parmesan over the top. Serve it right away while the sauce is still glossy and the pasta is steaming.
Pin it One night I served this to someone who claimed they didn't like spicy food, and I watched nervously as they took the first bite. They paused, took another bite, then another, and finally said the heat didn't scare them, it invited them in. That's when I understood this dish isn't about showing off, it's about balance. The cream softens the heat, the Parmesan adds salt and richness, and the rigatoni turns it all into comfort.
Making It Your Own
I've added crispy pancetta when I wanted something heartier, letting the fat render before adding the onion so everything cooks in that smoky richness. Crumbled Italian sausage works beautifully too, browning it first and breaking it into small pieces that nestle inside the rigatoni tubes. For a vegetarian version, sautéed mushrooms add an earthy depth that makes the dish feel substantial without meat. If you want more vegetables, wilted spinach or roasted red peppers fold right into the sauce without changing its creamy nature.
Pairing and Serving
A crisp Pinot Grigio cuts through the richness beautifully, or pour a light Italian red if you prefer wine that echoes the tomato base. I usually serve this with nothing more than a simple green salad dressed with lemon and olive oil, something bright to balance the creamy pasta. Crusty bread for mopping up leftover sauce is not optional in my kitchen. Sometimes I set out a small dish of extra red pepper flakes for anyone who wants to dial up the heat at the table.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight as everything mingles together. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, stirring frequently so the cream doesn't separate. I don't recommend freezing this, the cream-based sauce can turn grainy and the pasta texture suffers after thawing.
- Add a handful of fresh basil just before serving leftovers to bring back that bright, herbal note.
- If the sauce thickens too much in the fridge, a little pasta water or even plain water brings it back to life.
- Leftover pasta makes a surprising filling for baked pasta shells or a quick pasta bake topped with mozzarella.
Pin it This pasta has become my answer to grey afternoons and long weeks, the kind of dish that fills the kitchen with warmth before it ever hits the table. I hope it does the same for you.
Recipe FAQs
- → Can I make this ahead?
Yes, prepare the sauce up to 2 days ahead and refrigerate. Reheat gently over low heat, adding a splash of pasta water if needed. Cook the rigatoni fresh just before serving and toss with the warmed sauce.
- → How do I adjust the spice level?
Start with 1 tsp red pepper flakes and increase gradually to your preference. You can also add the flakes directly to the sauce individually rather than all at once, allowing you to taste as you go.
- → What can I substitute for heavy cream?
Use half-and-half for lighter richness, or mix Greek yogurt with a bit of milk for a tangy twist. Avoid substituting with milk alone, as it won't provide the same creamy texture.
- → Why is pasta water important?
Starch in pasta water helps the sauce adhere to the rigatoni and creates a silkier consistency. Add it gradually while tossing to reach your desired sauce thickness without over-thinning.
- → Can I add protein to this dish?
Absolutely. Sauté diced pancetta, Italian sausage, or ground beef with the onions before adding garlic. Cooked shrimp can be tossed in during the final minute for a seafood variation.
- → What wine pairs best with this?
A crisp Pinot Grigio or Vermentino complements the creamy sauce and spice beautifully. The acidity cuts through the richness while the wine's freshness balances the heat from the pepper flakes.