Spicy Rigatoni You Won't Forget | You'll be begging for more!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Heat 1/4 cup olive oil in a pan.

Add 1/2 cup chopped onions and cook for about 2 minutes.

Continue cooking onions for another 2-3 minutes until softened.

Add 1 1/2 teaspoons calabrian peppers and stir.

Pour in 1 ounce vodka and let it cook out for a minute.

Add 4 ounces of tomato paste and cook for about 2 minutes.

Incorporate blended San Marzano tomatoes into the sauce.

Season with 1/4 teaspoon black pepper, 1 teaspoon salt, and 1 teaspoon sugar.

Let the sauce cook on medium heat for about 20 minutes.

Add 1 cup heavy whipping cream to the sauce and stir until it turns a bright orange color.

Bring a pot of water to a boil and add 2 tablespoons of salt.

Add 1 pound rigatoni to the boiling water and cook until al dente, stirring frequently.

Reserve 1 cup of pasta water before draining the rigatoni.

Add the undercooked rigatoni to the sauce along with half of the reserved pasta water.

Let the rigatoni finish cooking in the sauce for about 2 minutes.

Turn off the heat and mix in the rigatoni until evenly coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens