Description
A quick and satisfying one-pot meal where rigatoni is cooked directly in a spicy marinara sauce for a creamy, flavorful dish.
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 1 small diced shallot
- 5 cloves minced garlic
- 2 teaspoons crushed red pepper (more or less to taste)
- 16 ounces uncooked rigatoni pasta
- 20 ounces good quality marinara sauce
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt (more or less to taste)
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese shavings
- 1 cup cooked green peas
Instructions
- Place the butter in a pot or Dutch oven over medium-high heat. Once melted, add the diced shallots and minced garlic and sauté until fragrant, about 1-2 minutes.
- Sprinkle in the crushed red pepper and mix thoroughly.
- Add the uncooked rigatoni pasta to the pot along with the marinara sauce, broth, and salt. Stir everything together and bring it to a gentle boil.
- Cover the pot, reduce the heat to medium-low, and let simmer for about 12-13 minutes, stirring occasionally.
- Once the rigatoni is tender, mix in the heavy cream, green peas, and parmesan cheese, stirring over medium heat until combined and creamy.
- Serve the dish immediately, garnished with fresh herbs or extra parmesan if desired.
Notes
For added spice, increase the crushed red pepper or add cayenne pepper. Stir regularly to prevent the pasta from sticking to the pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg