why make this recipe
One Pot Spicy Rigatoni is a delightful dish that brings together the hearty flavors of pasta and a spicy kick, all while being simple to prepare. This recipe is perfect for busy weeknights or when you want to impress your friends without spending hours in the kitchen. The beauty of this dish lies in its simplicity; everything cooks in one pot, making cleanup a breeze. Plus, the creamy sauce combined with the spices truly elevates a basic pasta meal.
how to make One Pot Spicy Rigatoni
Ingredients :
- 1 tablespoon unsalted butter
- 1 small shallot, diced
- 5 garlic cloves, minced
- 2 teaspoons crushed red pepper flakes (more or less to taste)
- 16 ounces rigatoni pasta, uncooked
- 20 ounces marinara sauce
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt (adjust to taste)
- 3/4 cup heavy cream
- 1 cup cooked green peas
- 1/2 cup parmesan cheese shavings
- Fresh basil or parsley, optional for garnish
Directions :
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add in the diced shallot and minced garlic. Sauté for 1–2 minutes until fragrant, stirring often.
- Stir in the crushed red pepper flakes and let the heat release.
- Toss in the uncooked rigatoni, marinara sauce, broth, and salt; mix everything well.
- Bring the mixture to a gentle boil, then cover and reduce the heat to medium-low.
- Let it cook for about 12–13 minutes, stirring occasionally until the pasta is tender and cooked through.
- Next, stir in the heavy cream, peas, and parmesan cheese; mix until well combined.
- Cook over medium heat until the sauce becomes creamy and beautifully coats the pasta.
- Serve warm, garnished with extra parmesan and fresh herbs if you like.
how to serve One Pot Spicy Rigatoni
This dish is best served immediately while it’s warm and creamy. You can plate it in individual bowls and add a sprinkle of parmesan cheese and fresh herbs like basil or parsley for extra flavor and visual appeal. Pair it with a simple side salad or some garlic bread to complete the meal.
how to store One Pot Spicy Rigatoni
If you have leftovers, store them in an airtight container in the refrigerator. They should keep well for about 3–4 days. To reheat, simply warm them on the stove or in the microwave until heated through. You might need to add a splash of broth or water to help bring back the creaminess of the sauce.
tips to make One Pot Spicy Rigatoni
- Adjust the amount of crushed red pepper flakes based on your spice preference. Start with a smaller amount if you’re not sure how spicy you want it.
- Make sure to stir occasionally while the pasta cooks to prevent it from sticking together.
- For added flavor, consider adding some chopped spinach or bell peppers along with the peas.
variation
Feel free to customize this recipe by adding cooked protein such as grilled chicken, shrimp, or sausage for extra heartiness. You can also experiment with different types of pasta or sauces to suit your taste.
FAQs
1. Can I use a different type of pasta?
Yes, you can use other pasta shapes like penne or fusilli, but adjust the cooking time according to the type of pasta you choose.
2. Is this recipe vegetarian?
Yes, this version is vegetarian since it uses vegetable broth. Just make sure your marinara sauce is also vegetarian.
3. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the other ingredients ahead of time and cook it when you’re ready to serve. Just store the prepped ingredients separately in the fridge.
One Pot Spicy Rigatoni
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot, diced
- 5 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes adjust to taste
- 16 ounces rigatoni pasta, uncooked
- 20 ounces marinara sauce
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt adjust to taste
- 3/4 cup heavy cream
- 1 cup cooked green peas
- 1/2 cup parmesan cheese shavings for serving
- Fresh basil or parsley optional for garnish
Instructions
Preparation
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add in the diced shallot and minced garlic. Sauté for 1–2 minutes until fragrant, stirring often.
- Stir in the crushed red pepper flakes and let the heat release.
- Toss in the uncooked rigatoni, marinara sauce, broth, and salt; mix everything well.
Cooking
- Bring the mixture to a gentle boil, then cover and reduce the heat to medium-low.
- Let it cook for about 12–13 minutes, stirring occasionally until the pasta is tender and cooked through.
- Next, stir in the heavy cream, peas, and parmesan cheese; mix until well combined.
- Cook over medium heat until the sauce becomes creamy and beautifully coats the pasta.
Serving
- Serve warm, garnished with extra parmesan and fresh herbs if you like.