Italian Oven-Roasted Hot Calabrian Pepper Rigatoni
Rigatoni pasta tossed in a spicy, smoky Calabrian pepper tomato sauce, finished with fresh basil and grated Pecorino Romano for a bold Italian kick. This italian-inspired pasta ready in about 40 minutes pairs rigatoni pasta, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rigatoni pasta
- 3 tbsp extra virgin olive oil
- 4 thinly sliced garlic cloves
- 2 tbsp Calabrian chili paste
- 28 oz canned crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup torn fresh basil leaves
- 1/2 cup grated Pecorino Romano cheese
- 1/4 tsp (optional for extra heat) red pepper flakes
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz rigatoni pasta and cook for 10 minutes until just al dente, then drain.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in an oven-safe skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 3: Stir in 2 tbsp Calabrian chili paste and cook for 30 seconds to release flavors.
- Step 4: Add 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer sauce for 5 minutes until slightly thickened.
- Step 5: Toss drained rigatoni into the sauce, stirring well to coat all pasta.
- Step 6: Transfer skillet to the oven and roast for 10 minutes to meld flavors and finish cooking the pasta.
- Step 7: Remove from oven, stir in 1/2 cup torn fresh basil leaves, and sprinkle with 1/2 cup grated Pecorino Romano cheese before serving.
Frequently asked questions
How long does Italian Oven-Roasted Hot Calabrian Pepper Rigatoni take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Oven-Roasted Hot Calabrian Pepper Rigatoni?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni pasta from drying out.
Can I substitute ingredients in Italian Oven-Roasted Hot Calabrian Pepper Rigatoni?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Oven-Roasted Hot Calabrian Pepper Rigatoni for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Oven-Roasted Hot Calabrian Pepper Rigatoni?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
