Creamy Spicy Rigatoni

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente.

Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 3: Heat olive oil in a large skillet over medium heat.

Step 4: Add the diced onion and sauté for 3 to 4 minutes until softened.

Step 5: Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.

Step 6: Add the tomato paste and cook for 2 minutes, stirring constantly.

Step 7: Pour in the tomato sauce and let it simmer for 3 minutes.

Step 8: Reduce the heat to low and stir in the heavy cream until smooth.

Step 9: Add the butter, parmesan cheese, Italian seasoning, salt, and black pepper.

Step 10: Stir the sauce until creamy and fully combined.

Step 11: Add the cooked rigatoni to the skillet and toss to coat evenly in the sauce.

Step 12: If needed, add a splash of reserved pasta water to loosen the sauce.

Step 13: Serve hot with fresh parsley and extra parmesan cheese on top.

Storage and Reheating Tips

Store leftover Creamy Spicy Rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the creamy texture. Avoid overheating to prevent the sauce from separating.