Spicy Rigatoni Pasta Recipe (with Burrata)
This spicy rigatoni pasta features a creamy tomato sauce with a kick of red chili and is finished with luscious burrata and fresh basil. A quick and indulgent meal made perfect through natural pressure release.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- ¼ cup shallots finely chopped
- 2 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 3 tablespoon tomato paste
- ½ cup pasta water reserved from cooking
- ⅔ cup Parmesan cheese reserve a few tablespoons for topping
- ½ cup heavy cream
- 1 tablespoon salted butter
- ½ - 1 teaspoon red chili flakes adjust to taste
- salt and pepper to taste
- rigatoni pasta cooked al dente
- burrata torn for topping
- fresh basil leaves for garnish
- extra Parmesan cheese for garnish
Instructions
Instructions
- Cook rigatoni in boiling salted water until al dente. Save ½ cup pasta water before draining.
- Heat olive oil in skillet over medium heat. Add shallots and sauté for 2–3 minutes until translucent.
- Add minced garlic and 1 teaspoon red pepper flakes. Sauté for 30 seconds until fragrant.
- Stir in tomato paste and cook for 2–3 minutes until deeper in color.
- Pour in pasta water and gently simmer for 1–2 minutes to loosen sauce.
- Reduce heat to low. Stir in heavy cream and butter until creamy and smooth.
- Stir in chili flakes to taste. Add cooked rigatoni and toss to coat evenly.
- Add Parmesan and stir until melted and well combined.
- Plate pasta and top with torn burrata.
- Garnish with fresh basil, extra Parmesan, and chili flakes. Serve immediately.
Notes
Swap burrata with fresh mozzarella or ricotta. Use coconut milk or cashew cream for a dairy-free version. Try Calabrian chile paste instead of chili flakes for a smoky kick.