Creamy Spicy Tomato Rigatoni

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve hot, garnished with fresh chopped basil. Pairs excellently with a side of roasted asparagus, steamed broccoli, or a fresh arugula salad with lemon vinaigrette.

Cuisine: Italian Type: Dinner Time: 25 min Servings: 4 Calories: 627 per serving
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Nutrition Information

Each serving contains approximately 627 calories and 25.0g of protein. Macronutrients include 107.0g carbohydrates and 11.0g fats per serving.

Per Serving

Calories
627
Protein
25.0g
Carbohydrates
107.0g
Fats
11.0g

Total

Calories
2508
Protein
100.0g
Carbohydrates
428.0g
Fats
44.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Whole Wheat Rigatoni
    whole grain pasta, high fiber
  • 2.0 tbsp Extra Virgin Olive Oil
    cold pressed
  • 1.0 whole Yellow Onion
    small, finely diced
  • 4.0 clove Garlic
    fresh, minced
  • 28.0 oz Crushed Tomatoes
    no salt added, canned
  • 2.0 tbsp Tomato Paste
    double concentrated
  • 0.5 cup Plain Greek Yogurt
    non-fat or low-fat, room temperature
  • 5.0 oz Baby Spinach
    fresh, pre-washed
  • 0.25 tsp Red Pepper Flakes
    crushed, adjust for desired spice level
  • 0.25 cup Parmesan Cheese
    freshly grated
  • 0.5 cup Fresh Basil
    chopped, for garnish
  • 1.0 tsp Kosher Salt
    divided use
  • 0.5 tsp Black Pepper
    freshly cracked

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Remove 0.5 cup (120ml) Greek yogurt from refrigerator to reach room temperature.
  2. Fill a large stockpot with 4-5 quarts (4-5L) of water, cover, and place on high heat to bring to a boil.
  3. Finely dice 1 small yellow onion and mince 4 cloves of garlic.
  4. Grate 0.25 cup (60ml) Parmesan cheese and roughly chop 0.5 cup (120ml) fresh basil.
  5. Measure out 2 tbsp (30ml) olive oil, 2 tbsp (30ml) tomato paste, and open the can of crushed tomatoes.

2. Sauté Aromatics & Build Sauce Base

  1. Heat 2 tbsp (30ml) olive oil in a large deep skillet or Dutch oven over medium heat.
  2. Add the diced onion and sauté until softened and translucent.
  3. Stir in minced garlic, 0.25 tsp (1g) red pepper flakes, and 2 tbsp (30ml) tomato paste; cook while stirring constantly to caramelize the paste slightly.

3. Cook Pasta & Simmer Sauce

  1. Once the water boils, add 1 tsp (6g) kosher salt and 1 lb (450g) Whole Wheat Rigatoni.
  2. Add 28 oz (800g) crushed tomatoes to the skillet with the onion mixture; season with black pepper and salt.
  3. Simmer the sauce on low heat while the pasta cooks to al dente (refer to package instructions, approx. 10-11 min).

4. Wilt Spinach & Temper Yogurt

  1. Stir 5 oz (140g) baby spinach into the simmering tomato sauce until fully wilted.
  2. Carefully scoop out 1 cup (240ml) of starchy pasta water from the boiling pot.
  3. In a small separate bowl, whisk the room temperature yogurt with 2-3 tbsp of the hot reserved pasta water to temper it (prevent curdling).

5. Combine & Serve

  1. Drain the rigatoni thoroughly.
  2. Remove sauce from heat completely, then stir in the tempered yogurt mixture until creamy.
  3. Add the cooked rigatoni to the sauce, tossing to coat. If sauce is too thick, add more reserved pasta water a splash at a time.

Plating

  1. Using tongs, twist a generous portion of the rigatoni into the center of a warmed shallow bowl, building height rather than spreading it out.
  2. Spoon a small amount of the remaining sauce and wilted spinach from the pan over the top of the mound to ensure the pasta looks glossy and vibrant.
  3. Dust the top of the pasta with freshly grated Parmesan cheese, focusing on the center to highlight the height of the dish.
  4. Scatter the fresh chopped basil leaves loosely over the pasta to add a pop of bright green color and fresh aroma.
  5. Wipe the rim of the bowl with a clean, damp cloth to remove any drops of sauce or cheese for a sharp, professional finish.

Family Beverage

Chilled sparkling water with fresh lemon slices and mint leaves

Alcohol Beverage

A crisp Pinot Grigio, chilled Sauvignon Blanc, or a light Chianti Classico

Serving Suggestions

Serve hot, garnished with fresh chopped basil. Pairs excellently with a side of roasted asparagus, steamed broccoli, or a fresh arugula salad with lemon vinaigrette.

Notes

Tempering the yogurt with a small amount of warm pasta water before adding it to the pan ensures a smooth, creamy sauce without curdling. Adjust the amount of red pepper flakes to control the spice level for younger family members. Freshly grated Parmesan adds savory depth in moderation.

Storage

Allow the pasta to cool completely to room temperature before transferring to an airtight container. Refrigerate within two hours of cooking to ensure safety and freshness. Consume within 3 to 4 days. To reheat, warm gently on the stove over low heat with a splash of water to loosen the sauce and restore its creamy consistency.

Freezing

Portion the cooled pasta into airtight, freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before use. When reheating, use low heat and stir frequently to help re-emulsify the yogurt-based sauce if slight separation occurs.

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