Description
This Spicy Basil Rigatoni is a creamy, flavorful Italian pasta dish featuring al dente rigatoni smothered in a spicy garlic and cherry tomato cream sauce, enriched with fresh basil and Parmesan cheese. Perfect for a quick yet elegant weeknight dinner, this recipe combines heat, sweetness, and herbaceous freshness in every bite.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh basil, for garnish
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
- Add Spice: Stir in the red pepper flakes and cook for 30 seconds to infuse the oil with heat, adjusting the amount depending on your spice preference.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3-5 minutes until they soften and release their juices.
- Make Cream Sauce: Reduce the heat to low, then pour in the heavy cream. Stir well to combine and let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the creamy tomato sauce.
- Add Basil and Cheese: Stir in the chopped fresh basil and grated Parmesan cheese. Season with salt and pepper to taste, mixing well so the cheese melts into the sauce.
- Serve: Remove from heat, garnish with additional fresh basil leaves, and serve immediately while hot and flavorful.
Notes
- Adjust red pepper flakes according to desired spice level.
- To make the dish vegetarian, ensure the Parmesan used is vegetarian-friendly or substitute with nutritional yeast.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use fresh basil for best flavor; dried basil will not yield the same fresh herbal note.
- Cook pasta just until al dente to avoid mushiness when combined with sauce.
- Reserve a bit of pasta water before draining to loosen the sauce if needed.
