Spicy Basil Rigatoni Recipe
If you’re looking for a family-friendly weeknight meal that brings bold Italian flavors and a kick of heat to your table, let me introduce you to Spicy Basil Rigatoni. This dish is pure comfort: chewy, tube-shaped pasta coated in a creamy, spicy tomato sauce, rounded out with plenty of fresh basil and Parmesan. In only 25 minutes, you can create a meal that’s both impressive and simple—a guaranteed crowd-pleaser that just happens to be vegetarian-friendly. Each bite is a celebration: velvety, spicy, herby, and just cheesy enough. Trust me, you’ll want to add this into your regular rotation!
Ingredients You’ll Need
The beauty of Spicy Basil Rigatoni is that it leans on just a handful of pantry staples and a fresh herb or two. Each ingredient plays a big part—whether it’s building the base of the sauce, adding creaminess, or turning up the heat. Here’s what you’ll need (and why!):
- Rigatoni pasta: The ridged tubes hold onto the creamy sauce like a dream, making every forkful more satisfying.
- Olive oil: Adds fruity richness and helps sauté the aromatics for full-bodied flavor.
- Garlic: Fresh minced garlic infuses aromatic depth; don’t skimp on it if you love big flavor.
- Red pepper flakes: This is where the “spicy” comes in, and you can dial up or down depending on your taste buds.
- Crushed tomatoes: They form the backbone of the sauce, bringing bright tang and body.
- Salt: Enhances every other ingredient and helps balance the acidity of the tomatoes.
- Black pepper: Adds a subtle warmth and complexity that ties things together.
- Heavy cream: The secret to that luscious, silky texture—makes the sauce rich without overwhelming.
- Parmesan cheese: Expect nutty, salty flavor that melts perfectly into the sauce for extra body and taste.
- Fresh basil leaves: The star herb, adding a peppery, fresh aroma to contrast the creamy and spicy notes.
- Extra Parmesan and basil: For garnish; a final shower on top makes the dish look and taste restaurant-worthy.
How to Make Spicy Basil Rigatoni
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a rolling boil and add the rigatoni. Cook it according to package directions until it’s just al dente—remember, the pasta will cook a bit more in the sauce. Reserve about 1/2 cup of pasta water before you drain it; this starchy water is your secret weapon for a glossy sauce later!
Step 2: Sauté Garlic and Pepper Flakes
In a large skillet over medium heat, pour in the olive oil. Once shimmering, add the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes, stirring constantly, just until the garlic turns golden and fragrant—don’t let it burn or you’ll lose that sweet, mellow flavor!
Step 3: Simmer the Tomato Sauce
Stir in the crushed tomatoes, salt, and black pepper to your skillet. Let this bubble away gently for about 8 minutes, which concentrates the tomatoes’ sweetness and melds the spices into the sauce.
Step 4: Add Cream and Parmesan
Lower the heat so the sauce doesn’t scorch. Stir in the heavy cream slowly; you’ll notice the color shift to a dreamy, salmon pink. Sprinkle in the Parmesan cheese, stirring until the sauce turns silky and smooth with no lumps.
Step 5: Toss Pasta and Basil
Add the cooked rigatoni straight into the sauce, giving it all a good toss. If the sauce seems a little thick, now’s the time to splash in some of that reserved pasta water until it’s perfectly glossy and coats the pasta. Stir in the fresh basil just before serving to keep its green color and punchy flavor intact.
How to Serve Spicy Basil Rigatoni
Garnishes
The finishing touches matter! Shower your Spicy Basil Rigatoni with more freshly grated Parmesan and a generous scattering of chopped basil. The cheese melts ever so slightly, while the basil adds bursts of fresh aroma. If you want even more heat, a pinch of extra red pepper flakes on top never hurts.
Side Dishes
This robust pasta loves company! Pair it with a simple green salad tossed in lemon vinaigrette, or go classic with a chunk of crusty Italian bread to soak up the extra spicy, creamy sauce. Roasted veggies, like broccoli or zucchini, bring color and balance out the richness nicely.
Creative Ways to Present
For a dinner party wow moment, twirl the rigatoni into shallow pasta bowls and drizzle with a little olive oil. Add microgreens or edible flowers for a hint of elegance. You can even serve mini portions in ramekins as a small-plate appetizer, or bake leftovers with extra cheese on top for a bubbly pasta bake twist!
Make Ahead and Storage
Storing Leftovers
Have some Spicy Basil Rigatoni left over? Cool the pasta to room temperature, then transfer it to an airtight container. It keeps beautifully in the refrigerator for up to three days, making it perfect for next-day lunches or easy dinners.
Freezing
If you want to freeze, let the pasta and sauce cool completely, then pack into a freezer-safe container. For best results, freeze in individual portions. Spicy Basil Rigatoni will keep for up to two months in the freezer—just note that the texture of the cream may change slightly when thawed, but it’s still absolutely delicious.
Reheating
To reheat, transfer leftovers to a skillet over medium heat. Add a splash of milk, cream, or even pasta water if you have it, to loosen the sauce. Stir gently until hot all the way through. If reheating from frozen, thaw overnight in the fridge first for best results.
FAQs
Can I adjust the heat level?
Absolutely! Feel free to play with the amount of red pepper flakes—or even add a pinch of cayenne—for just the right level of spiciness in your Spicy Basil Rigatoni. Taste as you go and make it your own.
Is there a dairy-free alternative for the cream?
Definitely! Coconut cream is a great swap for heavy cream if you want a dairy-free version. It makes the sauce lush and still balances the spicy tomato flavor wonderfully.
Can I use another type Main Course
Of course! While rigatoni is perfect for clinging to the sauce, penne, ziti, or even fusilli will work beautifully in Spicy Basil Rigatoni. Just use what you have on hand and adjust cooking times if needed.
How do I keep the basil tasting fresh?
The secret is to stir in the basil right at the end, just before serving. This keeps its flavor bright and prevents it from turning dark or bitter in Spicy Basil Rigatoni.
What protein can I add?
If you’d like to bulk up your Spicy Basil Rigatoni, add cooked chicken, sautéed mushrooms, or even crispy chickpeas for a little extra texture and flavor without overpowering the sauce.
Final Thoughts
If you’re craving something a little spicy, a little creamy, and full of fresh basil flavor, this pasta is calling your name. Spicy Basil Rigatoni is the kind of recipe that makes an ordinary night extraordinary—deliciously simple, deeply satisfying, and just waiting for you to dig in. Give it a try; your tastebuds will thank you!
Print
Spicy Basil Rigatoni Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Spicy Basil Rigatoni, a creamy and satisfying pasta dish that combines the kick of red pepper flakes with the freshness of basil. Perfect for a cozy dinner at home!
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves, roughly chopped
Garnish:
- Extra Parmesan and fresh basil
Instructions
- Cook the Pasta: Boil salted water and cook rigatoni until al dente. Reserve pasta water.
- Make the Sauce: Sauté garlic and red pepper flakes in olive oil. Add crushed tomatoes, salt, and pepper. Simmer, then add cream and Parmesan.
- Combine: Toss rigatoni in the sauce, adding reserved pasta water as needed. Stir in fresh basil.
- Serve: Garnish with extra Parmesan and basil.
Notes
- For extra heat, add more red pepper flakes or cayenne.
- Swap heavy cream for coconut cream for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
