Description
A vibrant and creamy Spicy Basil Rigatoni recipe that combines al dente rigatoni pasta with a fragrant garlic and red pepper flake sauté, cherry tomatoes, and a rich creamy sauce infused with fresh basil and Parmesan cheese. Perfect for a quick yet impressive dinner with a kick of heat and fresh herb flavor.
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. Cook the rigatoni according to package instructions until al dente. Drain well and set aside.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Spice: Stir in the red pepper flakes and cook for 30 seconds to release their flavor, adjusting the quantity according to your preferred heat level.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3-5 minutes, until they soften and release some juices.
- Make Cream Sauce: Lower the heat to low and 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 and toss thoroughly to coat the pasta evenly with the creamy sauce.
- Add Basil and Cheese: Stir in the chopped fresh basil and grated Parmesan cheese. Season the mixture with salt and freshly ground black pepper to taste.
- Serve: Remove the skillet from heat. Garnish with additional fresh basil leaves and serve immediately while warm.
Notes
- Adjust the amount of red pepper flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Reserve some pasta water to thin the sauce if it becomes too thick.
- This dish pairs wonderfully with a crisp green salad or garlic bread.
