Description
A creamy spicy pasta inspired by Carbone’s Spicy Rigatoni, featuring a rich tomato and cream sauce with a touch of heat. Perfect for beginner cooks and ready in under 20 minutes.
Ingredients
Scale
- 16 ounces cavatappi pasta, cooked
- 3 tablespoons olive oil
- 3 teaspoons minced garlic
- 1 can (6 ounces) tomato paste
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons red pepper flakes
- 1 cup reserved pasta water
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about one minute, or until fragrant.
- Stir in tomato paste and let it cook for about a minute. Then add heavy cream, salt, black pepper, and red pepper flakes. Stir to combine and simmer for 2–3 minutes.
- Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches your desired creamy consistency.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Let it simmer for one more minute to meld the flavors.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Reduce red pepper flakes to tone down the spiciness.
- Substitute heavy cream with coconut cream or half-and-half for a lighter option.
- Don’t overcook garlic—it turns bitter quickly.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of cream or milk.
- Add cooked chicken or sausage for extra protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 453
- Sugar: 5g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg