spicy rigatoni

This Spicy Sausage Rigatoni is so simple and SO GOOD. Chewy tubes of rigatoni swimming in a delicious sauce made of Italian sausage, San Marzano tomatoes, red wine, and spices.

Spicy Sausage Rigatoni

butter

garlic,

yellow onion, minced

celery,

carrots, minced

sausage

oregano

red pepper flakes

salt

black pepper

red wine

can San Marzano tomatoes,

balsamic or Italian dressing (optional –

rigatoni

butter, Parmesan, or basil for topping

Heat the oil in a skillet over medium high heat. Add the garlic, onion, celery, and carrots &#8211; saute for 10 minutes or so, until the vegetables are very soft.

Heat the oil in a skillet over medium high heat. Add the garlic, onion, celery, and carrots - saute for 10 minutes or so, until the vegetables are very soft.

Spicy Sausage Rigatoni Step 1

Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.

Spicy Sausage Rigatoni Step 2

Add the tomatoes and optional dressing &#8211; simmer for 20-30 minutes so the sauce reduces a bit.

Add the tomatoes and optional dressing - simmer for 20-30 minutes so the sauce reduces a bit.

Spicy Sausage Rigatoni Step 3

Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

Spicy Sausage Rigatoni Step 4

This looks SO yum!!! Can't wait to make it. Pinning!!!

Beautiful color in that dish.  I love spicy meat sauces.  I know you said it's optional but I would totally add balsamic to it.  I bet that adds a lot of great flavor.  Thanks for sharing the recipe!

https://content.jwplatform.com/videos/DUcMPy8S.mp4

Spicy Sausage Rigatoni! My whole family LOVES this recipe! Real food ingredients like whole wheat rigatoni, San Marzano tomatoes, and red wine.

This One Pot Rigatoni is full of flavor, is meatless, and is ready in less than 13 minutes!

One Pot Spicy Rigatoni

unsalted butter

shallot

garlic

red pepper (more

oz rigatoni pasta

low-sodium chicken or vegetable broth

oz marinara sauce

tsp kosher salt (more

heavy cream

parmesan cheese shavings

green peas

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!

With vodka, tomatoes, heavy cream and the key ingredient, Calabrian chilis, this spicy rigatoni has the perfect amount of heat and can be prepared in 20 minutes.

Spicy Rigatoni

lb rigatoni

olive oil

shallots,

garlic cloves,

tomato paste

tbsp Calabrian chilis

vodka

(oz can) tomato puree

Parmesan cheese

tbsp fresh Italian parsley, chopped

salt and pepper

Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save 1/2 cup of pasta water.

Heat butter in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.

Add the tomato paste and Calabrian chili and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.

Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.

Add the pasta to the sauce along with the cheese, butter and 1/4 cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some parsley and cheese on top.

This spicy rigatoni alla vodka is taken to the next level with the addition of browned turkey mince. A delicious, high protein dinner!

Spicy Vodka Rigatoni

turkey mince ((£3.55))

onion, finely diced ((£0.09))

garlic, minced ((£0.69/3)=(£0.23))

tomato puree ((£0.35))

400 g rigatoni ((£0.65))

vodka ((£6.00/7)=(£0.86))

ml single cream ((£0.80))

g parmesan, finely grated ((£1.75/2)=(£0.87))

Fresh basil, finely chopped ((£0.55))

tsp chilli flakes

Salt & Pepper

Add half the olive oil and the turkey mince to a large non-stick frying pan on high heat. Spread the meat across the pan and leave to brown for around 5 minutes (no stirring).

The meat should have started to brown on one side after 5 minutes. Use your spatula to break the mince apart and cook for a further 5 minutes. Set the cooked meat aside.

Next, reduce the heat and add the onion into the pan with the remaining olive oil, seasoning with salt and pepper. Sauté until translucent, frying for approx 5 minutes.

Once translucent, add the garlic, chilli flakes and tomato puree into the pan. Stir to combine and fry for around 8 minutes on a low heat. During this time, add the rigatoni to salted boiling water, setting your timer 2 minutes less than the packet time.

When the tomato puree has darkened, add the vodka and increase the heat. Stir and cook until the liquid has evaporated and the alcohol is cooked off. Stir the turkey mince into the pan.

Then, add around 4 ladles of pasta water into the frying pan and reduce the heat. When the heat is low, stir the cream into the mix along with the al dente pasta (reserve some extra pasta water in case) and half of the parmesan. Stir and continue to cook until the sauce has thickened and the pasta is perfectly cooked. Add another additional pasta water if necessary. Top with the remaining parmesan and fresh basil.

This carbone spicy rigatoni recipe is made with vodka, cream, tomato paste, and Calabrian chilis. A quick and easy dinner that is made in under 30 minutes!

Carbone Spicy Rigatoni

lb pipette pasta

onion (finely diced)

garlic (finely minced)

tbsp chopped Calabrian chili peppers

tsp sugar (or

pasta water (the water you cook the pasta

tbsp parmesan cheese (freshly grated)

Cook the pasta in boiling salted water according to packaging instructions.

In a large pot, heat some oil over medium heat. Add the onions and cook for 2-3 minutes. Stir in the garlic and Calabrian chili peppers and cook for 1 minute.

Add the tomato paste and cook for 2 minutes while stirring frequently. Pour in the vodka and cook for 1 minute. Add the heavy cream and mix well.

Add the pasta cooking water, sugar, and season with salt and pepper. Stir in the butter, fresh parmesan cheese, and check for seasoning. Fold in the pasta and enjoy!

Amazing rigatoni pasta tossed in a simple homemade tomato cream sauce with spicy sausage, parmesan cheese and fresh parsley.

lb. Rigatoni

lb. Ground Italian Sausage

Red Onion (chopped)

Garlic Cloves (minced)

Tomato Paste

Heavy Cream

Parmesan Cheese (grated)

Red Pepper Flakes

Salt

tbsp Butter

tbsp Olive Oil

tbsp Fresh Parsley (chopped)

Brown ground sausage in a large skillet until completely cooked through. Scoop sausage out of the skillet and transfer to a paper towel lined plate to remove excess grease. Carefully wipe down skillet with paper towels to remove any grease.

Boil rigatoni according to package instructions for al dente. When done, drain and set aside.

While your rigatoni is cooking, prepare the sauce but adding butter and oil to a large skillet over medium-low heat. Add onions and cook until soft, add garlic and cook another minute.

Stir in tomato paste, salt, and parsley. Slowly begin to whisk in heavy cream until fully combined. Stir in parmesan cheese and 1-2 teaspoons of red pepper flakes depending on how spicy you want your pasta.

Add sausage and rigatoni to the sauce and stir to combine. Sprinkle top with more fresh parsley and parmesan cheese (optional). Enjoy!

This came out AMAZING! Super creamy and perfect with the sausage!

This was SO yummy! I had to improvise a bit, since I had less heavy cream than I thought. I doubled the recipe, so I did 1 1/4C of heavy cream and 3/4C chicken stock to make up for it. I also added a shake or two of basil and Italian seasoning and less red pepper flakes. So creamy and delicious!

So yummy and very quick to make, perfect amount of spice!!

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One Pot Spicy Rigatoni

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Carbone Spicy Rigatoni

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Top 6 spicy rigatoni recipes from across the web

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Top Tags

Spicy Sausage Rigatoni

One Pot Spicy Rigatoni

Spicy Rigatoni

Spicy Vodka Rigatoni

Carbone Spicy Rigatoni

Spicy Sausage Rigatoni

The most viewed spicy rigatoni recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine