Description
This spicy basil rigatoni recipe combines al dente rigatoni pasta with a flavorful sauce of garlic, crushed red pepper flakes, and fresh cherry tomatoes, finished with fresh basil and Parmesan cheese for a perfect balance of heat and freshness. Ready in just 30 minutes, it’s an easy and delicious Italian-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 400 grams rigatoni pasta (about 14 oz)
Sauce
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 300 grams cherry tomatoes, halved (about 10 oz)
- Salt and black pepper, to taste
Finishing
- 1 cup fresh basil leaves, packed
- 100 grams grated Parmesan cheese (about 1 cup), plus extra for serving
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a rolling boil and add the rigatoni pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Prepare the sauce base: Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and 1 teaspoon of crushed red pepper flakes, sautéing for 1-2 minutes until they become fragrant and the garlic is slightly golden but not burned.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a flavorful sauce. Season with salt and black pepper to taste.
- Combine pasta and sauce: Add the drained rigatoni to the skillet with the tomato sauce. Toss well to coat every piece of pasta. If the sauce is too thick, gradually add some of the reserved pasta water to achieve your desired consistency.
- Finish with basil and cheese: Stir in the fresh basil leaves and the grated Parmesan cheese. Mix thoroughly until the cheese melts slightly and coats the pasta evenly.
- Serve: Serve the spicy basil rigatoni warm, garnished with extra Parmesan cheese and additional crushed red pepper flakes if preferred for added heat.
Notes
- Adjust the amount of crushed red pepper flakes to make the dish more or less spicy according to your preference.
- Fresh cherry tomatoes provide the best flavor, but you can substitute with canned cherry tomatoes if fresh are not available.
- If the sauce becomes too watery, simmer it a bit longer before tossing with the pasta to thicken.
- For a richer flavor, consider adding a splash of white wine to the sauce while cooking the tomatoes.
