Why Make This Recipe
One Pot Spicy Rigatoni is a quick and flavorful dish that warms your heart and fills your belly. It’s the perfect meal for busy weeknights when you want something hearty without spending hours in the kitchen. The combination of spicy flavors and creamy sauce makes it a delightful comfort food that everyone will love. Plus, with just one pot, clean-up is a breeze!
How to Make One Pot Spicy Rigatoni
Ingredients:
- 2 tablespoons Unsalted Butter (Olive oil can be used for a dairy-free version.)
- 1 medium Shallot (Substitute with two yellow onions if needed.)
- 2 cloves Garlic
- 1 teaspoon Crushed Red Pepper (Adjust to your spice tolerance level.)
- 24 ounces Marinara Sauce (Opt for high-quality homemade or store-bought.)
- 2 cups Low-Sodium Chicken or Vegetable Broth
- 1 teaspoon Kosher Salt (Season to your preference.)
- 12 ounces Uncooked Rigatoni Pasta
- 1 cup Heavy Cream (Substitute with coconut cream for a dairy-free alternative.)
- 0.5 cup Parmesan Cheese Shavings (Can be omitted for a dairy-free option.)
- 1 cup Cooked Green Peas (Consider substituting with quick-cooking spinach or other veggies.)
Directions:
- In a large pot, melt the butter over medium heat. If using olive oil, add it to the pot instead.
- Add the chopped shallot and cook until it becomes soft, about 2-3 minutes.
- Stir in the minced garlic and crushed red pepper, cooking for another minute until fragrant.
- Pour in the marinara sauce, chicken or vegetable broth, and sprinkle in the kosher salt. Bring the mixture to a boil.
- Add the uncooked rigatoni pasta, ensuring it is well covered by the liquid. Reduce the heat to low and let it simmer.
- Cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed some sauce.
- Remove the pot from heat, and stir in the heavy cream until the sauce is creamy and smooth.
- Fold in the parmesan cheese shavings and cooked green peas. Mix well until everything is heated through.
- Serve immediately, and enjoy your delicious One Pot Spicy Rigatoni!
How to Serve One Pot Spicy Rigatoni
Serve your One Pot Spicy Rigatoni hot from the pot. You can top it with extra parmesan cheese, a sprinkle of crushed red pepper for added heat, or some fresh herbs like basil or parsley for extra flavor. Pair it with a simple salad or garlic bread for a complete meal.
How to Store One Pot Spicy Rigatoni
To store leftover One Pot Spicy Rigatoni, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of water or broth if it gets too thick.
Tips to Make One Pot Spicy Rigatoni
- Adjust the level of crushed red pepper based on your spice preference. You can add more for a spicier kick or reduce it for a milder flavor.
- For extra veggies, throw in some chopped bell peppers, zucchini, or broccoli when you add the pasta.
- If you want it creamier, add more heavy cream or coconut cream towards the end of cooking.
Variation
You can easily customize this dish by adding cooked sausage, chicken, or shrimp for added protein. Swap out the green peas for other vegetables like spinach, kale, or even mushrooms to change up the flavor and texture.
FAQs
Can I make this recipe vegetarian?
Yes! Just use vegetable broth and omit the parmesan cheese or choose a dairy-free alternative.
Can I freeze the One Pot Spicy Rigatoni?
It’s not recommended, as the cream may separate when thawed. However, if you want to freeze it, try to do so before adding the cream.
How can I make it spicier?
Add more crushed red pepper or include some chopped jalapeños or hot sauce to spice it up as desired.
One Pot Spicy Rigatoni
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and flavorful one pot dish that combines spicy flavors and creamy sauce, perfect for busy weeknights.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 medium Shallot
- 2 cloves Garlic
- 1 teaspoon Crushed Red Pepper
- 24 ounces Marinara Sauce
- 2 cups Low-Sodium Chicken or Vegetable Broth
- 1 teaspoon Kosher Salt
- 12 ounces Uncooked Rigatoni Pasta
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese Shavings
- 1 cup Cooked Green Peas
Instructions
- Melt the butter over medium heat in a large pot. If using olive oil, add it instead.
- Add the chopped shallot and cook until soft, about 2-3 minutes.
- Stir in minced garlic and crushed red pepper, cooking for another minute until fragrant.
- Pour in marinara sauce, broth, and salt. Bring to a boil.
- Add rigatoni pasta, ensuring it is covered by liquid. Reduce heat to low and let simmer.
- Cook for 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed some sauce.
- Remove from heat and stir in heavy cream until smooth.
- Fold in parmesan cheese and cooked peas. Mix well until heated through.
- Serve immediately.
Notes
For extra creaminess, add more heavy cream towards the end of cooking. You can customize the dish with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian