Foodie, Recipes

Spicy Rigatoni

This classic pasta dish is unbelievably quick and easy to make. It also only requires a handful of staple ingredients which makes it one of my go-to dishes on a Thursday evening when my fridge is empty and I am stretched for time but in desperate need of a bowl of comfort food!

Spicy Rigatoni


  • 2 shallots, finely diced
  • 3 garlic cloves, minced
  • 1/2-1 tsp chilli flakes
  • 140g tomato paste (whole tube)
  • 3 tbsp vodka or pasta cooking water
  • 150ml cream (Oatly cream also works well)
  • 100g freshly grated parmesan
  • 300g rigatoni or penne


  1. Add a drizzle of olive oil to a saucepan on a medium heat.
  2. Add the shallots, garlic, and a pinch of salt & pepper to the saucepan and gently fry for 3-4 minutes until softened but not coloured.
  3. Add the tomato paste and chilli flakes to the pan and fry for 4-5 minutes until the paste becomes darker and slightly caramelised.
  4. Whilst the tomato paste is frying, cook the pasta. Cook the pasta for 1-2 minutes less than the packet says and reserve 200ml of pasta water.
  5. Add the vodka (or pasta cooking water) to the tomato paste to deglaze the pan. Fry for a minute.
  6. Add 100ml pasta water and the cream to the pan. Stir until combined and allow to simmer for 1-2 minutes.
  7. Add the parmesan (if using) to the pan and stir until the sauce thickens.
  8. Add the pasta and keep adding splashes of pasta water until the sauce coats the pasta.
  9. Serve with a sprinkle of chilli flakes and black pepper.


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