Spicy Basil Rigatoni is a rich and vibrant pasta dish made with roasted tomatoes, creamy sauce, fresh basil, and a touch of heat from jalapeños or harissa. This quick and satisfying recipe delivers a perfect balance of spice, creaminess, and bold tomato flavor, making it an ideal weeknight dinner.
Why You’ll Love This Recipe
- Creamy yet light with a silky, tomato-based sauce
- Bold, spicy flavor from jalapeños, harissa, or chili flakes
- Bright finish from fresh basil and grated Parmesan
- Quick and easy—ready in just 30 minutes
- Comforting and restaurant-quality from your own kitchen
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roma tomatoes
- Butter or olive oil
- Jalapeño or harissa paste
- Garlic
- Shallot or onion
- Fresh basil
- Tomato paste
- Heavy cream
- Grated Parmesan cheese
- Rigatoni pasta
- Reserved pasta water
- Smoked paprika or chili powder
- Salt
Directions
- Roast tomatoes at 450 °F until skins blister, then cool and blend until smooth.
- In a skillet, sauté jalapeño or harissa, garlic, and shallot in butter or olive oil until fragrant.
- Stir in tomato paste and some of the basil, cooking until the paste darkens slightly.
- Add blended tomatoes and simmer briefly. Stir in heavy cream and Parmesan.
- Cook rigatoni until al dente, reserving ½ cup of pasta water.
- Toss pasta with the sauce, adding pasta water to emulsify and coat evenly.
- Finish with smoked paprika, more basil, and extra cheese if desired. Serve hot.
Servings and timing
- Serves: 2–4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Use harissa for North African flair or red pepper flakes for a pantry-friendly option
- Substitute cream with sour cream or dairy-free alternatives
- Try different pasta shapes like penne or fusilli
- Add sautéed spinach or mushrooms for extra texture and nutrients
- For a milder version, reduce the amount of spicy ingredients
Storage/Reheating
- Store in the refrigerator for up to 4 days in an airtight container
- Reheat gently on the stovetop with a splash of water or cream to loosen the sauce
- Sauce can be made ahead and refrigerated for up to 5 days
- Not ideal for freezing as the cream may separate when thawed
FAQs
What makes it spicy?
The spice comes from jalapeño, harissa paste, or chili flakes—you can adjust the amount to your taste.
Can I use a different pasta shape?
Yes, penne, fusilli, or even spaghetti will work well with this sauce.
What if I don’t have cream?
Use sour cream, coconut cream, or a dairy-free alternative, avoiding yogurt to prevent curdling.
Why reserve pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and creates a smoother consistency.
Is this good for meal prep?
Yes, it’s great for leftovers. Just store the pasta and sauce together and reheat with a splash of liquid.
Can I use canned tomatoes instead of roasting fresh?
Yes, canned San Marzano tomatoes are a good substitute if you’re short on time.
Is this vegetarian?
Yes, it is vegetarian as long as you use vegetarian Parmesan or omit it.
How do I make it less spicy?
Use less jalapeño or harissa, and skip the chili flakes to tone down the heat.
Can I freeze it?
It’s not recommended—the cream sauce may separate and change texture when thawed.
What cheese can I use instead of Parmesan?
Pecorino Romano or Grana Padano are great alternatives with a similar salty bite.
Conclusion
Spicy Basil Rigatoni is the perfect pasta dish when you’re craving something creamy, zesty, and herbaceous. With simple ingredients and bold flavor, it comes together quickly and feels both indulgent and fresh. Whether you’re cooking for a cozy dinner or a casual gathering, this pasta delivers every time.
Print
Spicy Basil Rigatoni
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Sautéing & simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A vibrant, spicy rigatoni tossed in a creamy tomato‑basil sauce with a kick of heat.
Ingredients
- 12 oz rigatoni
- 2 Tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced
- 1 tsp red pepper flakes (adjust to taste)
- 1 Tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves, roughly chopped
- Salt and black pepper, to taste
- 1/4 cup reserved pasta cooking water
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 4 minutes.
- Add garlic, jalapeño, and red pepper flakes; cook until fragrant, about 1 minute.
- Stir in tomato paste and cook 1–2 minutes to deepen flavor.
- Add crushed tomatoes, stir well, and simmer for 5 minutes. Season with salt and pepper.
- Stir in heavy cream and Parmesan; cook until sauce is creamy and well combined, about 2 minutes.
- Add drained rigatoni and reserved pasta water, tossing to coat. Cook for 1–2 more minutes to marry flavors.
- Remove from heat, stir in fresh basil, taste and adjust seasoning if needed.
- Serve immediately, garnishing with extra basil and Parmesan if desired.
Notes
- Reserve some pasta water to loosen the sauce and help it cling.
- Use fresh basil for best flavor; stir in at the end to preserve its aroma.
- Adjust spice level by increasing or decreasing jalapeño and red pepper flakes.
- Grating your own Parmesan gives better texture and flavor than pre‑grated.
Nutrition
- Serving Size: 1 cup
- Calories: 500 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg