Spicy Rigatoni Rosa
As far as chains go, I don't really discriminate. I'm not going to lie I love pretty much everything, anywhere. I feel like there is nothing more comforting than a big plate of pasta. One of my favorite chains is Buca di Beppo. The Spicy Chicken Rigatoni (minus the chicken) is one of my favorite dishes of ALL TIME. I can probably finish a whole plate of garlic bread too. My family can be quite picky with non-Indian dishes so the Spicy Rigatoni is a rare dish that everyone loves. This is my take at making a copy cat. There are several online, I have taken the crux of it and adjusted it per my families taste. So here it is, Spicy Rigatoni Rosa!
Ingredients
- 1 lb rigatoni any pasta is fine but I like something tubular!
- 24 oz marinara
- 1 cup heavy whipping cream
- 1 cup frozen peas
- ¼ cup olive oil
- ¼ cup crushed red pepper flakes
- 1 large onion finely diced
- 3 tbsp garlic paste
- 1/2 stick butter or vegan alternative
Instructions
- Cook noodles in salted boiling water until about 1-2 minutes before "al dente".
- On medium-high heat, place a large skillet and heat up olive oil, and add in garlic, red chili flake, and diced onion. Heat through until the onions are translucent.
- Add in peas, and lower heat. Add in heavy cream and continuously stir until slightly thickened. Add in cooked noodles and toss in the cream sauce.
- Add in marinara and continuously toss. Add in pasta water if necessary. Serve with shredded parmesan cheese and any additional red chili flake you'd like!