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Spicy Rigatoni in a white ceramic bowl topped with fresh Basil

Spicy Rigatoni

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  • Author: The Southern Spoonful
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 - 8 servings 1x
  • Category: Main Dish


Create an Italian culinary experience with the creamy, rich, sweet, and spicy flavors in our Carbone-inspired Spicy Rigatoni.


Units Scale
  • 1/2 lb Pipe Rigate
  • 23 Tablespoons olive oil
  • 1 onion, finely chopped
  • 46 garlic cloves, minced
  • 6 oz tomato paste
  • 1 Tablespoon sugar
  • 12 Tablespoons Calabrian Peppers
  • 1/4 cup pasta water
  • 1 pint heavy whipping cream
  • 1/4 cup and 3 tablespoons freshly grated Parmesan cheese, divided
  • fresh Basil cut in ribbons for garnish


  1. Cook the pasta according to package directions, reserving ¼ cup of the hot pasta water. Place the cooked, drained pasta in a large bowl.
  2. Pour the olive oil into a heavy-duty pot (one that will fit your pasta noodles and sauce), and place heat on medium-low.
  3. Add the chopped onion to the olive oil and saute until fragrant, on medium-low heat, 1-2 minutes. Add the minced garlic to the pot and continue to cook for 1-2 minutes.  
  4. Add the tomato paste to the onions and garlic and stir until well combined.
  5. Add the Calabrian Peppers to the tomato paste and combine until the peppers are well distributed through the sauce. Sprinkle the sugar evenly over the tomato sauce.  
  6. Pour the pasta water into the tomato sauce and stir well.
  7. Pour the entire pint of whipping cream into the sauce, and stir continuously over low heat until hot and bubbly. Add Parmesan cheese and stir until well combined.
  8. Pour the pasta into the pot and stir until all of the noodles are covered in the sauce. 
  9. Serve the pasta on a plate, garnishing the pasta with Basil ribbons and remaining Parmesan cheese.