There’s something special about creamy, spicy pasta that hits all the right notes — rich, bold, and comforting all at once. This One Pot Spicy Rigatoni brings that Italian restaurant magic straight to your kitchen, with tender rigatoni noodles coated in a silky, spicy tomato cream sauce. It’s the kind of meal that feels fancy but comes together in under 30 minutes — all in one pot.
The first time I made this recipe, it was on a busy weeknight when I wanted pasta that felt indulgent but didn’t require a pile of dishes. I threw everything — sauce, noodles, cream, and a hint of chili — into one pan, and what came out was pure comfort. Now, this pasta sits right beside my Creamy Parmesan Pasta Soup and White Lasagna Soup as one of our most-loved dinners.
One Pot Spicy Rigatoni
Ingredients
Equipment
Method
- In a large skillet or pot, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and red pepper flakes, and sauté for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in tomato sauce, chicken broth, and cream. Stir well to combine.
- Add rigatoni directly to the sauce. Stir to coat, bring to a simmer, and cook uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Turn off the heat and stir in Parmesan until melted and creamy. Taste and adjust seasoning with salt and pepper.
- Garnish with chopped parsley, a sprinkle of Parmesan, and an extra pinch of red pepper flakes for color and heat.
Nutrition
Notes
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Let us know how it was!Why You’ll Love One Pot Spicy Rigatoni
This pasta is creamy, spicy, and ridiculously satisfying. The sauce clings to every piece of rigatoni, and the heat level is completely customizable — mild for comfort or fiery for fun. You only need one pot, and cleanup is a breeze.
If you love creamy, flavorful pasta dishes like my Creamy Broccoli Potato Cheese Soup or Cheesy Ham and Potato Soup, this rigatoni will be your new favorite.
Ingredients You’ll Need
For the Pasta:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: chopped parsley or basil for garnish
If you like rich pasta sauces, you’ll also enjoy my French Onion Ground Beef — it’s another simple dish that turns basic ingredients into restaurant-quality comfort food.
How to Make One Pot Spicy Rigatoni
Step 1: Sauté the Aromatics
In a large skillet or pot, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and red pepper flakes, and sauté for 30 seconds until fragrant.
Step 2: Build the Sauce
Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in tomato sauce, chicken broth, and cream. Stir well to combine.
Step 3: Add the Pasta
Add rigatoni directly to the sauce. Stir to coat, bring to a simmer, and cook uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Step 4: Finish with Cheese
Turn off the heat and stir in Parmesan until melted and creamy. Taste and adjust seasoning with salt and pepper.
Step 5: Serve Hot
Garnish with chopped parsley, a sprinkle of Parmesan, and an extra pinch of red pepper flakes for color and heat.
If you love meals that look fancy but are secretly simple, this one’s as satisfying as my Cheesy Broccoli Rice Casserole.
Tips for Perfect One Pot Spicy Rigatoni
- Use rigatoni: The sauce fills the tubes perfectly.
- Add pasta directly to sauce: It absorbs the flavor and thickens the dish naturally.
- Control the spice: Start with a little chili and add more after tasting.
- Add protein: Stir in cooked chicken or Italian sausage to make it heartier.
These same easy tricks keep my Crack Chicken & Rice Soup rich and full of flavor every time.
How to Store and Reheat
Storage: Keep leftovers in an airtight container for up to 4 days.
Reheating: Warm on the stove with a splash of cream or broth to loosen the sauce.
Freezing: Best enjoyed fresh — the cream sauce may separate when frozen.
Like my Garten’s Cranberry Orange Bread, this recipe’s even better the next day when the flavors meld together.
Flavor Variations
- Vodka Rigatoni: Add ¼ cup vodka after the tomato paste for a restaurant-style kick.
- Spicy Chicken Rigatoni: Add cooked, sliced chicken breast.
- Veggie Rigatoni: Stir in spinach, mushrooms, or roasted red peppers.
- Extra Creamy: Add 2 oz cream cheese for a thicker, richer sauce.
If you love customizable comfort food, this pasta’s just as adaptable as my Cheddar Broccoli Potato Soup.
Frequently Asked Questions
1. Can I use penne instead of rigatoni?
Yes, but rigatoni holds the sauce better — that’s why it’s the star here.
2. Can I make it vegetarian?
Definitely. Just use vegetable broth instead of chicken broth.
3. How spicy is it?
Medium heat — you can reduce the pepper flakes for mild or add more for extra kick.
4. Can I use milk instead of cream?
You can, but it won’t be as silky or rich. For best texture, stick with heavy cream.
The Final Bite
This One Pot Spicy Rigatoni is creamy, bold, and full of Italian-inspired flavor. It’s quick enough for weeknights but indulgent enough for a cozy dinner date. Every bite is silky, spicy, and satisfying — comfort food at its best.
Serve it with garlic bread or my Christmas Bread Recipe and a sprinkle of Parmesan, and you’ve got the perfect one-pan dinner that everyone will love.