Spicy Rigatoni Pasta

Looking for a delicious and spicy pasta dish to spice up your weeknight dinners? Look no further than our Spicy Rigatoni Pasta recipe. It's easy to make and packed with flavor.

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CourseMain Course

CuisineItalian

Prep Time10

Cook Time20

Total Time30

Servings1

Calories830kcal

AuthorNaomi Rogers

Ingredients

400 g Uncooked Rigatoni
4 Cups Chicken Stock
1 Cup Heavy/Double Cream
¾ Cup Sun Dried Tomatoes
⅓ Cup Tomato Puree
⅓ Cup Freshly Grated Parmesan
⅓ Cup Dry White Wine
5 Oz Pancetta
1 Medium Onion
½ Small Bunch Fresh Basil
1 Tsp Chilli Flakes
1½ Teaspoons Salt
½ Teaspoon Black Pepper

Instructions

Add the pancetta to a large saucepan and place over low to medium heat. To extract the fat, carefully sauté the pancetta until it becomes crisp. Turn the heat up to medium and add the onion. Add sun-dried tomatoes, garlic, and chili flakes after sautéing until soft and golden. For another two minutes, keep frying
Add the tomato paste or puree and cook for 2 minutes, which is important to caramelize and bring out the sweetness of the paste. After adding the wine, use your wooden spoon to deglaze the pan. Simmer for a few minutes or until the paste is the thickness you want (the alcohol must be evaporated).
Add the cream and chicken stock, stirring well and scraping down the bottom of the pot if needed. Once the rigatoni is added, let it simmer gently
Lower the heat to a low-medium setting and cook, stirring often, until the pasta is al dente. If the sauce soaks before the pasta is cooked through, just add more water (preferably boiling) a little at a time until the pasta is soft and the sauce thickens to the right consistency and sticks to the noodles
Turn off the heat and stir in the basil and parmesan. Serve and savor your cuisine after adjusting the seasoning or spice as needed

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