If there’s one pasta dish I come back to again and again, it’s Spicy Basil Rigatoni. Imagine tender rigatoni cloaked in a velvety tomato cream sauce, lively with heat from red pepper flakes, a pop of sweetness from burst cherry tomatoes, and big, fresh basil flavor in every bite. This is the kind of recipe that transforms a hectic weeknight into something extraordinary—or makes you the hero of your next cozy dinner party. Whether you stick to the classic version or stir in your own twist, Spicy Basil Rigatoni is a true crowd-pleaser and seriously simple to make!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps things refreshingly straightforward, relying on high-quality, readily available ingredients that each pack a punch. Every element plays a part, from rigatoni’s shape (perfect for holding sauce) to fresh basil that brings it all to life.
- 12 ounces rigatoni pasta: Sturdy and chewy, rigatoni’s ridges are made for catching every bit of sauce.
- 2 tablespoons olive oil: Smooth, fruity olive oil lays the foundation for big Italian flavors.
- 4 cloves garlic, thinly sliced: Sliced garlic infuses oil with mellow, aromatic depth without overpowering the sauce.
- 1/2 teaspoon red pepper flakes (or more to taste): Brings the bold, spicy element—adjust for your heat preference!
- 1 pint cherry tomatoes, halved: Juicy and sweet, they burst into the sauce, balancing heat with fresh flavor.
- 1/2 teaspoon salt: Seasons every layer so nothing falls flat.
- 1/4 teaspoon black pepper: Adds just a hint of earthiness and bite.
- 1/4 cup tomato paste: Intensifies tomato flavor and thickens the sauce beautifully.
- 1/2 cup pasta water (reserved): Starchy pasta water is the secret to silky, emulsified sauce.
- 1/3 cup heavy cream: Gives the sauce that luxe, creamy mouthfeel while toning down acidity.
- 1/2 cup grated Parmesan cheese: Salty, nutty Parmesan melts into the sauce for big umami punch.
- 1 cup fresh basil leaves, torn or chopped: The hero of the dish—adds brightness and fragrance in every forkful.
How to Make Spicy Basil Rigatoni
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a rolling boil. Toss in the rigatoni and cook according to the package instructions until it’s just al dente—firm in the center, with a little bite. Don’t forget to reserve half a cup of the pasta water before draining! This simple step is key for the silky sauce you’re about to make.
Step 2: Sauté Garlic and Spices
While the pasta works its magic, set a large skillet over medium heat and pour in the olive oil. Add the sliced garlic and red pepper flakes, stirring gently for about a minute until fragrant. You’ll see heads turning in the kitchen—nothing beats the smell of garlic sizzling in oil! Be sure not to let the garlic brown; we want it soft and aromatic.
Step 3: Burst Tomatoes and Build Flavor
Add the halved cherry tomatoes to the skillet, sprinkle with salt and pepper, and cook for five to six minutes. As the tomatoes soften, use a wooden spoon to gently press and burst them, releasing their sweet juices. This is where the magic happens: the tomatoes break down into a tangy, juicy base for your Spicy Basil Rigatoni sauce.
Step 4: Create the Silky Sauce
Stir in the tomato paste, pushing it around the pan and letting it cook for a minute or two. This deepens the tomato flavor and thickens the sauce. Pour in the reserved pasta water along with the heavy cream, stirring until everything is perfectly blended and the sauce is smooth and glossy.
Step 5: Finish the Pasta and Add Cheese
Tip your drained rigatoni straight into the pan. Add the grated Parmesan and toss enthusiastically so every piece of pasta is coated. The sauce should look creamy and cling to each rigatoni tube—that’s when you know it’s just right!
Step 6: Fresh Basil Finale
Take the skillet off the heat and fold in the fresh basil. Let the leaves wilt ever so slightly from the warmth of the sauce. Give your Spicy Basil Rigatoni a final toss and serve immediately, with extra Parmesan if you’re feeling generous.
How to Serve Spicy Basil Rigatoni
Garnishes
For a beautiful and appetizing finish, shower your Spicy Basil Rigatoni with more freshly grated Parmesan, extra torn basil, and a generous twist of cracked black pepper. If you like to amp up the heat, an extra sprinkle of red pepper flakes does the trick.
Side Dishes
This dish shines solo, but a crisp green salad with lemony vinaigrette or classic garlic bread are sensational pairings. They balance the rich, spicy pasta with freshness and crunch—plus, who can resist sopping up sauce with warm bread?
Creative Ways to Present
Try serving Spicy Basil Rigatoni family-style in a rustic bowl at the center of your table so everyone digs in together. For a dinner party, use individual shallow bowls and top each portion with a large basil leaf for a chef’s touch. Or, set up a DIY pasta bar with extra toppings and a big pot of this unforgettable sauce!
Make Ahead and Storage
Storing Leftovers
Got extras? Place your cooled Spicy Basil Rigatoni in an airtight container and refrigerate for up to three days. The flavors deepen overnight, making those leftovers something to look forward to!
Freezing
For longer storage, spread cooled pasta in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to two months; just note that the cream in the sauce may separate slightly upon thawing, but a quick stir during reheating brings everything back together.
Reheating
To reheat, warm gently in a skillet or microwave, adding a splash of milk, cream, or water to loosen the sauce. Stir well as it heats so every bite returns to its creamy, luscious self—just like freshly made!
FAQs
Can I make Spicy Basil Rigatoni less spicy?
Absolutely! Simply reduce the amount of red pepper flakes or leave them out entirely for a milder version that still bursts with basil and tomato flavors.
What protein can I add for a heartier meal?
Spicy Basil Rigatoni loves company—try stirring in cooked sliced sausage or grilled chicken as the very last step before serving. They soak up that creamy, spicy sauce beautifully.
Is there a vegan version of this recipe?
Definitely! Swap the heavy cream for coconut cream and use a plant-based Parmesan or a generous sprinkle of nutritional yeast for that cheesy touch. You’ll still get all the flavor and richness.
Which pasta shapes can I use besides rigatoni?
While rigatoni is classic for clinging to chunky sauces, penne, ziti, or even farfalle all work well if that’s what you have on hand. Just be sure to cook whichever shape you choose al dente.
How can I make Spicy Basil Rigatoni ahead for a party?
You can prep the sauce a day early and store it in the fridge. When ready to serve, cook the pasta fresh, reheat the sauce in a saucepan, and toss together with basil just before serving for optimal freshness and flavor.
Final Thoughts
Spicy Basil Rigatoni is one of those recipes you’ll make on repeat—quick enough for a weeknight, yet impressive enough for guests. I hope you have as much fun cooking and sharing this dish as I do. Don’t wait: grab your ingredients and give Spicy Basil Rigatoni a try. You’ll be hooked from the very first bite!
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Spicy Basil Rigatoni Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and flavorful dish, Spicy Basil Rigatoni is a vegetarian pasta recipe that combines the bold flavors of basil, tomatoes, and red pepper flakes with creamy Parmesan sauce. This easy-to-make dish is perfect for a quick weeknight dinner or a cozy meal with loved ones.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/2 cup pasta water (reserved)
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves, torn or chopped
Instructions
- Cook the rigatoni: Boil rigatoni in salted water until al dente, then drain, reserving 1/2 cup of pasta water.
- Prepare the sauce: Sauté garlic and red pepper flakes in olive oil. Add cherry tomatoes, salt, and pepper. Cook until tomatoes soften, then add tomato paste.
- Finish the dish: Pour in reserved pasta water and heavy cream. Stir in Parmesan cheese, then add the cooked rigatoni. Toss to coat, then stir in basil. Serve hot.
Notes
- Add cooked sausage or grilled chicken for extra protein.
- For a vegan version, use coconut cream and omit Parmesan or substitute with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
