One Pot Spicy Rigatoni
This One Pot Rigatoni is full of flavor, is meatless, and is ready in less than 13 minutes!
Servings: 8 servings
Equipment
Ingredients
- 1 Tablespoon unsalted butter
- 1 small diced shallot
- 5 cloves minced garlic
- 2 teaspoons crushed red pepper more or less to taste
- 16 ounces uncooked rigatoni pasta
- 20 ounces good quality marinara sauce
- 4 cup low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt more or less to taste
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese shavings
- 1 cup cooked green peas
Instructions
- Place the butter in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots and garlic into the pan.1 Tablespoon unsalted butter, 1 small diced shallot, 5 cloves minced garlic
- Sprinkle in the red chili flake and mix together. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.2 teaspoons crushed red pepper
- Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt. Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.16 ounces uncooked rigatoni pasta, 20 ounces good quality marinara sauce, 4 cup low-sodium chicken or vegetable broth, 1 teaspoon kosher salt
- When the rigatoni is cooked to perfection, add the heavy cream, peas, and parmesan to the pasta. Mix it together over medium heat until the sauce comes together. Serve immediately. Feel free to garnish with fresh herbs and a sprinkle of parmesan!3/4 cup heavy cream, 1 cup cooked green peas, 1/2 cup parmesan cheese shavings
Video
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 51g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1182mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1017IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 2mg
