Creamy Calabrian Chili Rigatoni
Serves 2
This creamy pasta dish is simple to make and could easily become a favorite in your home.
0 servings
What you need
Instructions
Bring a large pot of water to a boil. Add about 1 tablespoon of salt. Cook the rigatoni according to the package directions until al dente. Drain, reserving 1 cup of pasta water. In a large skillet over medium heat, add the Colavita Extra Virgin Olive Oil, minced garlic, and chopped Colavita hot chili peppers. Sauté for 30–60 seconds. Stir in the tomato paste and mix well. Pour in the heavy cream, 1/4 cup of the grated Parmesan cheese, salt, and black pepper. Reduce the heat and simmer for a couple of minutes, stirring occasionally. Once the pasta is al dente, add it to the skillet along with the remaining Parmesan cheese and about 1/4 cup of the reserved pasta water. Stir everything together until the pasta is fully coated, and the sauce has thickened and become creamy. If the sauce is too thick, gradually add more pasta water until you reach the desired consistency. Divide the pasta into bowls, sprinkle with chopped parsley and ground black pepper, and finish with extra grated Parmesan cheese.View original recipe