Spicy Rigatoni (Easy One Pot Recipe)
This spicy rigatoni carbonara is a delicious mix rigatoni psta, cream, homemade marinara sauce, and red pepper flakes. It’s a quick and easy dinner that you can whip up in under 30 minutes!
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INGREDIENTS
- 4 ounces bacon, chopped
- ⅓ cup scallions, sliced
- 4 cloves garlic, minced
- 1 teaspoons crushed red pepper , or to taste
- 14 ounces rigatoni pasta, uncooked
- 2 cup homemade marinara sauce
- ½ teaspoon smoked paprika, optional
- 4 cup low-sodium chicken , or vegetable broth
- 1 teaspoon kosher salt , or to taste
- ⅓ cup heavy cream
- ½ cup parmesan cheese , grated
- 1 cup green peas, fresh or frozen
For Serving
- grated parmesan
- fresh chopped parsley
- crumbly bacon
INSTRUCTIONS
- Cook the Bacon: Fry the bacon until crispy. Remove the extra grease from the skillet, leaving about 1 tablespoon. Put the bacon on a paper towel to drain and cool.4 ounces bacon
- Cook the Veggies: In the same pot, add chopped onion and minced garlic. Cook for about 2 minutes, stirring often.⅓ cup scallions, 4 cloves garlic
- Add Spices: Sprinkle in smoked paprika and red pepper flakes. Stir well.½ teaspoon smoked paprika, 1 teaspoons crushed red pepper
- Combine Ingredients: Add the uncooked rigatoni pasta to the pot. Pour in the marinara sauce, broth, and salt. Mix everything together and bring it to a soft boil.14 ounces rigatoni pasta, 2 cup homemade marinara sauce, 1 teaspoon kosher salt, 4 cup low-sodium chicken
- Simmer the Pasta: Cover the skillet, turn the heat to medium-low, and cook for 12-13 minutes, or until the pasta is done.
- Finish the Dish: Once the pasta is cooked, stir in heavy cream, cooked bacon, green peas, and parmesan cheese. Cook over medium heat until the sauce is creamy and everything is well mixed.4 ounces bacon, ⅓ cup heavy cream, ½ cup parmesan cheese, 1 cup green peas
- Serve: Serve immediately. You can add fresh herbs and extra parmesan cheese on top if you like.grated parmesan, fresh chopped parsley, crumbly bacon
NOTES
- To Store. Keep leftover spicy rigatoni pasta in an airtight container in the fridge for up to 3-4 days.
- To Freeze. Let the pasta cool completely, then store in a freezer-safe container or bag. It will last up to 2 months. Thaw in the fridge before reheating.
- To Make Ahead. You can prepare the marinara sauce and cook the aromatics ahead of time and store it in the fridge for 1-2 days. Cook the pasta fresh when ready to serve.
- How do I reheat leftovers? Reheat in a pan over low heat, adding a splash of water or milk to loosen the sauce. Stir occasionally until warmed through.
- The result of this pasta dish really depends on the quality of your ingredients. Be sure to use fresh, high-quality ingredients for the best outcome.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 354kcalCarbohydrates: 46gProtein: 15gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 25mgSodium: 822mgPotassium: 507mgFiber: 4gSugar: 5gVitamin A: 781IUVitamin C: 13mgCalcium: 117mgIron: 2mg
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