5 Genius Secrets to Easy & Delicious Dinners

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One Pot Spicy Rigatoni

This is going to become your favorite weeknight dish! It is easy to put together, hands off, and packed with flavor.

The benefits of cooking single pot pasta

We’ve said it before, and we will say it again: we love one pot pasta dishes!

The ease of making this recipe combined with the ease of clean up means more time spent with family. Don’t get us wrong, we love spending time in the kitchen. But we also love recipes that maximize our time outside of the kitchen!

Our very favorite part about this one pot spicy rigatoni is that cooking it together in one pot makes the dish more flavorful overall.

When you cook any kind of pasta, it absorbs the flavors of the liquid it is cooking in. That is why it is important to heavily salt water before you cook pasta. Dried pasta on its own is extremely bland and flavorless.

By cooking the rigatoni in tomato sauce, broth, garlic, shallots and red chili flake, you are giving the pasta the opportunity for all of those flavors to infuse. Instead of just taking on the salt from boiling water, the noodles will take on the flavors of the liquid it is cooking in.

So not only does this recipe save you dishes, but it also takes the flavor of this recipe to the next level!

Shallots vs onions, and which should I use?

Both shallots and onions are in the allium family of vegetables, alongside garlic and chives! While shallots and onions both have a similarly characteristic bold flavor, there are some minor flavor differences that make shallots perfect for this recipe.

Shallots have a more mild, sweet flavor than onions. You may also notice that your eyes don’t tear up quite as much when cutting them. Onions, on the other hand, tend to be more intense and sharp.

We personally love the subtle flavor that the shallots bring to this dish. But, if you only have onions on hand don’t worry! You can definitely still use them for this recipe.

In fact, if you are ever in a pinch and don’t have the exact allium the recipe calls for, you can easily swap onions and shallots interchangeably. Just make sure you are using a similar amount.

Shallots tend to be smaller than onions. So a recipe that calls for a medium yellow onion would likely require two average sized shallots.

Can I make spicy rigatoni without the spice?

Absolutely! While we love the spice in this recipe, we know it may not be for everyone.

You can easily make this single pot pasta dish more mild by removing the red pepper chili flakes from the ingredient list.

Can I make this recipe gluten free?

Another resounding yes from us! This recipe is compatible with a gluten free diet. To make this delicious recipe gluten free, simply swap in your favorite gluten free pasta.

Because each brand of gluten free pasta is different, we recommend following the cook time indicated on the box instructions. You can still cook the pasta in a single pot with the broth and tomato sauce, but you may want to check it halfway through to ensure you are getting the right texture.

How to make one pot spicy rigatoni

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately. Feel free to garnish with fresh herbs and a sprinkle of parmesan!

Other meatless One Pot Pasta recipes to try

One Pot Spinach and Artichoke Pasta

One Pot Lemon Ricotta Pasta

One Pot Parmesan Pasta

One Pot Spicy Rigatoni

This One Pot Rigatoni is full of flavor, is meatless, and is ready in less than 13 minutes!
5 from 4 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American, Italian
Keyword: 15 minute dinner, 15 minute meal, chrissy teigan one pot pasta, meatless one pot pasta, meatless pasta recipe, one pot pasta recipe, quick pasta recipe, rigatoni, spicy pasta recipe, spicy rigatoni
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 8 people

Ingredients

  • 1 tbsp unsalted butter
  • 1 small diced shallot
  • 5 cloves minced garlic
  • 2 tsp crushed red pepper, more or less to taste
  • 16 oz uncooked rigatoni pasta
  • 4 cup low-sodium chicken or vegetable broth
  • 20 oz good quality marinara sauce
  • 1 tsp 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.
  • 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.
  • 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.
  • 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!

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5 Comments. Leave new

  • 4 stars
    Made this tonight. Added ground beef after the shallots and garlic and didn’t use the peas (my husband wouldn’t eat a pea if you paid him). I also doubled the amount of garlic. BE CAREFUL! I accidentally grabbed the TABLESPOON for the red pepper flakes instead of the teaspoon. I didn’t realize until the end when I was tasting it. WOW! Still delicious but SO spicy lol. I made sure we had ice cream for dessert to help with our burning insides.

    Reply
  • 5 stars
    MY FAVORITE PASTA DISH EVER!! I just love everything about this dish!

    The only difference I have made so far is adding 1tbsp of crushed red pepper and a bit extra peas

    Reply
  • 5 stars
    Amazing! This dish is delicious and easy to make. After the first bite, my kids asked if we could have this pasta once a week.

    Reply
  • Frances Carunchio
    January 3, 2022 1:26 am

    5 stars
    Really really good. I made exactly to the recipe. Would be good with sausage or pancetta at the start. We devoured it!

    Reply
  • 5 stars
    Took out the peas, used a little less cream, and added crumbled sausage and it’s delicious. Love how simple it is! My first recipe I’ve used of yours and I’ll be back!

    Reply

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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!

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5 Genius Secrets to Easy + Delicious Dinners!

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