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Calabrian Chili Rigatoni Recipe

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4.2 from 7 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Calabrian Chili Rigatoni is a fiery and creamy pasta dish featuring a rich sauce made with Calabrian chilis, fire-roasted tomatoes, and Parmesan cheese. The sauce is cooked on the stovetop and perfectly coats rigatoni pasta for a well-balanced, flavorful meal that combines heat, creaminess, and umami.

Ingredients

Pasta

  • 12 oz (340 g) dry rigatoni pasta
  • ½ cup (120 ml) reserved pasta water

Sauce

  • 2 tbsps (15 ml) olive oil
  • ½ cup (75 g) diced yellow onion
  • 4 cloves (12 g) garlic, minced
  • ¼ cup (60 g) chopped Calabrian chilis
  • 2 tbsps (32 g) tomato paste
  • 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
  • 1 cup (240 ml) heavy cream
  • ¾ cup (75 g) Parmesan cheese, finely grated (plus more for garnish)
  • 1 tsp (3 g) freshly ground black pepper
  • 1 tsp (6 g) kosher salt
  • 1 tbsp (15 ml) fresh lemon juice (optional)
  • 2 tbsps (8 g) chopped parsley (for garnish)

Instructions

  1. Bring pasta water to boil: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until just shy of al dente. Reserve ½ cup (120 ml) of the pasta cooking water, then drain the pasta and set aside.
  2. Heat olive oil and cook onions: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly translucent.
  3. Add garlic: Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  4. Add Calabrian chilis and tomato paste: Stir in the chopped Calabrian chilis and tomato paste and cook for about 1 minute, stirring frequently, until the tomato paste darkens slightly and becomes aromatic.
  5. Add fire-roasted tomatoes and simmer: Pour in the fire-roasted tomatoes and stir to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes to allow the flavors to develop.
  6. Add heavy cream and thicken sauce: Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce is smooth and lightly thickened.
  7. Incorporate Parmesan cheese: Remove the skillet from the heat and add the grated Parmesan cheese. Stir continuously until the cheese melts completely into the sauce and the mixture becomes creamy.
  8. Season the sauce: Season with black pepper and kosher salt to taste. Stir in the lemon juice if using.
  9. Toss pasta with sauce: Add the drained rigatoni to the skillet and toss to coat the pasta evenly in the sauce. Add reserved pasta water a little at a time while tossing until the sauce loosens slightly and clings to the pasta.
  10. Serve: Serve immediately, topped with additional Parmesan cheese and chopped parsley if desired.

Notes

  • Reserve pasta water to adjust sauce consistency perfectly.
  • Use freshly grated Parmesan for best melting and flavor.
  • Lemon juice is optional but adds a nice brightness to the sauce.
  • Adjust amount of Calabrian chilis to control spice level.
  • Serve immediately to enjoy the sauce at its creamiest texture.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/calabrian-chili-rigatoni-recipe/