Spicy Rigatoni
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This Spicy Rigatoni recipe features a rich, flavorful sauce made with fresh tomatoes, garlic, and Calabrian chili peppers, delivering a delightful kick. Tossed with al dente pasta and finished with Parmesan and fresh basil, it's a satisfying dish that's perfect for any weeknight dinner.
30 min cook time
15 min prep
Servings
4
Units
Ingredients
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Directions
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- Rinse the tomatoes thoroughly and chop into halves.
- 24 oz cherry tomatoes, halved (680 g) (recommend sugar bomb)
- 24 oz cherry tomatoes, halved (680 g)
- Cut onion into quarters and smash the garlic cloves.
- 1 yellow onion, quartered (150 g)
- 3 clove garlic, smashed (9 g)
- Heat pan on low and coat with oil once heated.
- Add in garlic cloves and onion quarters with the flat part facing down.
- 3 clove garlic, smashed (9 g)
- 1 yellow onion, quartered (150 g)
- Add in tomatoes when bottom of onions are browned.
- 24 oz cherry tomatoes, halved (680 g) (recommend sugar bomb)
- 24 oz cherry tomatoes, halved (680 g)
- Add salt, pepper and calabrian chilli peppers. Mix and let reduce.
- 1 ½ tsp salt (8 g) (to taste)
- 1 tsp black pepper (2 g) (to taste)
- 2 tbsp calabrian peppers, chopped (30 g)
- 1 ½ tsp salt (8 g)
- Add everything from the pan and the fresh basil to blender and blend well.
- 1 basil, fresh, roughly chopped (30 g)
- Strain the sauce back into a pan using a strainer and spoon.
- Add some grated parmesan to the strained sauce along with some fish sauce and butter.
- ½ cup parmesan cheese (50 g) (to taste)
- 1 tsp fish sauce (6 g) (optional)
- 1 tbsp butter (14 g)
- ½ cup parmesan cheese (50 g)
- Cook pasta until al dente.
- 375 g pasta (375 g)
- Add pasta to strained sauce.
- 375 g pasta (375 g)
- Mix on low heat until the sauce sticks to the pasta.
- Top with basil and more parmesan cheese and enjoy!
- 1 basil, fresh, roughly chopped (30 g)
- ½ cup parmesan cheese (50 g) (to taste)