Spicy Rigatoni Recipe

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Spicy and indulgent pasta made with calabrian chiles

Cook Time20

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 498kcal

Author: Cari

In a large sauce pan, add your pasta and cover with water and salt generously. Cook til al dente over medium heat.
While you pasta is cooking. in a large skillet place the olive oil and shallots then set heat to medium heat.
Cook the shallots for one minute then add in your garlic. Be sure to toss and stirr the shallots and garlic to ensure they don't burn for an additional 2 minutes.
Add in to the skillet the tomato paste, calabrian chilis and cream cheese. Drop the heat to low and stir vigorously to remove all clumps.
Once smooth, add in your heavy cream and stir gently to combine. Taste test the sauce and add desired salt and pepper.
Once your pasta has cooked, strain the pasta and reserve ¼ cup of pasta water.
Add the reserved pasta water to your sauce and stir to combine.
Then add your cooked pasta and butter into the sauce and gently fold the pasta into the sauce to fully coat each noodle.
Garnish with fresh parsley and enjoy.

Don't like rigatoni? Use whatever past shape you like! You can use penne, fusilli, radiatori, cavatappi or even farfalle.

Don't have cream cheese for this Carbone copycat recipe? You can use mascarpone.

Want to give your pasta an extra kick? Swap out the pasta water for vodka.

Want your spicy rigatoni pasta to be extra spicy? Add in some crushed red pepper flakes to your sauce.

Store leftover this Carbone inspired rigatoni pasta in an airtight container in the fridge for up to 3-4 days.

Reheat your pasta in the microwave. I like to get a paper towel and damp it with some water then place it over the pasta so it doesn't dry out.

I do not recommend freezing this pasta.