spicy rigatoni

When I think about comfort food, this is it. A bowl of spicy, creamy rigatoni that’s equal parts cozy and craveable. I’m not reinventing the wheel here—but after years of tweaking, I truly think I’ve perfected my version of it. It’s rich, balanced, and has a slight kick from the spicy sausage.

Make it on a weeknight when you want something that feels like a hug in pasta form or double it and invite your friends over for dinner.

ingredients

• 1 lb rigatoni

• 1 lb spicy Italian sausage

• ½ red onion or 1 small shallot, finely chopped

• 2 garlic cloves, minced

• ¼ cup tomato paste (I love this tube)

• ½ tsp red pepper flakes (optional)

• 1 cup heavy cream

• 2 tbsp butter

• ½ cup Parmigiano Reggiano

• 1-ish cup reserved pasta water

• Salt and pepper to taste

• Optional: fresh basil, more parm for topping

directions

• Boil the pasta: Bring a large pot of heavily salted water to a boil (yes, more salt than you think). Cook rigatoni according to the package directions. Don’t forget to reserve about a cup of pasta water before draining!

• Prep the good stuff: While the pasta is boiling, chop your onion or shallot and mince your garlic.

• Cook the sausage: In a large pan over medium heat, cook the sausage, breaking it up into small pieces until browned and cooked through. Transfer to a plate and set aside.

• Start the sauce: In the same pan, add a drizzle of olive oil. Once hot, sauté the onion/shallot until soft and translucent, then add the garlic and cook for another minute until fragrant.

• Add tomato paste: Stir in the tomato paste and cook until it deepens in color—this brings out its full flavor.

• Spice it up: Add red pepper flakes (if using) and give it a quick stir.

• Make it creamy: Pour in the heavy cream and stir to combine. The sauce should turn a gorgeous orange-red. Add the sausage back into the pan, stir, and remove from heat. Taste and season with salt and pepper.

• Bring it all together: Once the pasta is done, add it to the sauce along with a splash of reserved pasta water. Return the pan to medium heat.

• Finish with butter & cheese: Add butter and parmesan, gently tossing to melt everything into a glossy sauce. Add more pasta water as needed until the sauce clings to the noodles.

• Taste + tweak: Don’t skip this! Taste and adjust seasoning with more salt and pepper.

• Serve + enjoy: Plate it up, top with more parmesan and fresh basil if you have it, and enjoy every comforting, spicy, creamy bite.