One-Pot Spicy Rigatoni Recipe
Prepare this Carbone-inspired spicy rigatoni recipe in 1 pot in less than 20 minutes for an easy restaurant-worthy comfort food dish!
Servings: 6 servings
Equipment
Ingredients
- 16 ounces rigatoni pasta cooked al-dente
- 2 Tablespoons olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 2 teaspoons crushed red pepper more or less to taste
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 14 ounces jarred pasta sauce such as Rao's Sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup reserved pasta water as needed
Instructions
- In a large saucepan on medium-high heat, add the olive oil, onions, and crushed red pepper. Sauté until the onions are translucent, stirring frequently. Add the garlic to the pan, and continue to sauté for 1 minute or until fragrant.2 Tablespoons olive oil, 1 small onion, diced, 2 teaspoons crushed red pepper, 5 cloves garlic, minced
- Add the pasta sauce, heavy cream, salt, and pepper. Bring the ingredients to a simmer, and reduce the heat to low.1 teaspoon salt, 14 ounces jarred pasta sauce, 1 cup heavy cream, 1/2 teaspoon ground black pepper
- Add the cooked pasta, and Parmesan cheese. Stir until the cheese melts and all pasta is coated in the sauce. Serve with additional crushed red pepper and Parmesan cheese, if desired.16 ounces rigatoni pasta, 1/2 cup Parmesan cheese, freshly grated
- *Add reserved pasta sauce as needed until the desired consistency is reached.1 cup reserved pasta water
- Store in the fridge for up to 5 days.
Video
Notes
*Note: This recipe has been updated from the original to make it even better for you!
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 64g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 864mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1134IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg