Name: One Pot Spicy Rigatoni Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon unsalted butter; 1 small shallot, diced; 5 cloves garlic, minced; 2 teaspoons crushed red pepper flakes (adjust to taste); 16 ounces uncooked rigatoni pasta; 20 ounces good quality marinara sauce; 4 cups low-sodium chicken or vegetable broth; 1 teaspoon kosher salt (adjust to taste); 3/4 cup heavy cream; 1/2 cup parmesan cheese shavings; 1 cup cooked green peas

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Introduction

This One Pot Spicy Rigatoni is a creamy, comforting meal with just the right amount of heat. It comes together quickly with minimal cleanup, making it perfect for busy weeknights. The combination of garlic, red pepper flakes, and parmesan creates a rich and flavorful pasta dish everyone will love.

A white pan filled with chunky rigatoni pasta coated in a rich orange creamy sauce, scattered with bright green peas. The pasta and peas are topped generously with shredded pale yellow parmesan cheese and a sprinkle of red chili flakes, creating a contrast of colors and textures. The pan rests on a round wooden board placed on a white marbled surface, with a black and white striped cloth visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon unsalted butter
1 small shallot, diced
5 cloves garlic, minced
2 teaspoons crushed red pepper (adjust to taste)
16 ounces uncooked rigatoni pasta
20 ounces good quality marinara sauce
4 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt (adjust to taste)
3/4 cup heavy cream
1/2 cup parmesan cheese shavings
1 cup cooked green peas

Instructions

Step 1: Place the butter in a pot or Dutch oven over medium-high heat. As the butter melts, add the diced shallots and minced garlic to the pan.
Step 2: Sprinkle in the crushed red pepper and stir to combine. Cook the shallots and garlic for 1-2 minutes, stirring frequently to prevent sticking or burning.
Step 3: Add the uncooked rigatoni pasta to the pot, then pour in the marinara sauce, broth, and salt. Stir everything together and bring to a gentle boil.
Step 4: Cover the pot, reduce heat to medium-low, and simmer for 12-13 minutes, or until the pasta is tender and cooked through.
Step 5: Stir in the heavy cream, cooked green peas, and parmesan cheese. Cook over medium heat, stirring until the sauce becomes creamy and well combined.
Step 6: Serve immediately, garnished with additional parmesan or fresh herbs if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Adjust the amount of crushed red pepper to suit your spice preference.
Swap green peas for other vegetables like spinach or roasted red peppers for added color and flavor.
Use freshly grated parmesan for a more intense cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

A white round pan filled with a creamy orange sauce with rigatoni pasta tubes layered evenly throughout. Bright green peas are mixed throughout the rigatoni, adding pops of color. On top, a line of grated pale yellow cheese is spread down the center of the dish, with red pepper flakes sprinkled around the cheese and parts of the sauce. The pan rests on a wooden board, and a black and white striped cloth is placed near the handle, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other sturdy pasta shapes like penne, ziti, or penne rigate. Just adjust cooking times as needed.

Is it possible to make this dairy-free?

Absolutely. Replace the butter with olive oil, use a dairy-free cream alternative, and omit or use a dairy-free cheese substitute instead of parmesan.