Get ready for a flavor explosion with our One Pot Spicy Rigatoni – your soon-to-be favorite weeknight superstar! It’s not just easy; it practically puts itself together, leaving you with minimal hands-on time. And the best part? It’s a powerhouse of flavor, ready to spice up your weeknight routine.
Table of Contents
- The benefits of cooking single pot pasta
- Shallots vs onions, and which should I use?
- Can I make spicy rigatoni without the spice?
- Can I make this recipe gluten-free?
- How to make one pot spicy rigatoni
- Common Questions about One Pot Spicy Rigatoni
- Other Meatless One Pot Pasta Recipes to Try
- One Pot Spicy Rigatoni Recipe
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. While we adore our kitchen adventures, we also cherish recipes that let us savor quality time beyond the kitchen walls. It’s all about maximizing those moments outside while still treating your taste buds to something spectacular!
The secret ingredient to the magic of our One-Pot Spicy Rigatoni? It’s not just the spice; it’s the fact that cooking it all together in one pot amplifies the flavor to a whole new level.
When you cook any kind of pasta, it absorbs the flavors of the liquid it is cooking in. That’s why it’s 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 one-pot pasta 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 cooking 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
- 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!
Common Questions about One Pot Spicy Rigatoni
To keep your pasta al dente, monitor the cooking time closely and stir occasionally to prevent it from sticking. Using a sturdy pasta like rigatoni is key since it can maintain its texture during the simmering process.
Fresh basil or parsley sprinkled on top can add a bright pop of freshness that balances the spice. You can also sprinkle oregano or thyme into the sauce for even more layers of flavor!
We love a generous sprinkle of parmesan but pecorino romano also adds a salty, savory finish. For a gooey, melty layer, try topping it with shredded mozzarella and broiling it briefly until it’s browned and bubbly.
Incorporating smoked paprika or using a smoked sausage can infuse delicious smokiness into the dish! A dash of liquid smoke is another option but use it sparingly so you don’t risk overpowering the dish.
Other Meatless One Pot Pasta Recipes to Try
If this One-Pot Spicy Rigatoni has won over your taste buds, brace yourself for more one-pot wonders! We’ve got a lineup of recipes that are bound to be the next stars in your culinary repertoire.
One Pot Spinach and Artichoke Pasta
One Pot Spicy Rigatoni
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
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Nutrition
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OH MY GOODNESS! This recipe is 10 out of 5 stars. It is quick enough to be a weeknight meal but not boring or flavorless. I love that I don’t have to boil the noodles separately. Also super helpful that the measurements are under each step of cooking so I don’t have to keep scrolling back up. My kids and husband went back for seconds!
Thank you so much, Rachel! We’re so glad you and your family enjoyed it! 😊
Xo,
Alia & Radwa