Creamy Rigatoni And Calabrian Chilies

A rich and satisfying dinner featuring creamy rigatoni with a spicy kick from Calabrian chilies.

By @cookwithchay

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 200 grams pasta
• 1 to taste salt
• 1 cup pasta water
• 16 oz ground beef, chicken, or turkey
• 1 small onion
• 5 cloves garlic
• 2 tablespoons tomato paste
• 14.5 oz diced tomatoes
• 0.5 cup broth
• 5 oz cream cheese
• 1 tablespoon paprika or cayenne
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon Calabrian chili
• 0.25 cup Parmesan cheese
• 2 tablespoons parsley
• 0.5 cup pasta water

Instructions

1. Cook your pasta in salted water. Make sure to cook it 1 to 2 minutes less than the recommended time as it will cook longer in the sauce.
2. Save a cup of pasta water to thin the sauce if needed.
3. In a large skillet, cook your meat until no longer pink.
4. Add your onion and garlic and cook about 3 to 4 minutes on low heat until onions are soft.
5. Add in tomato paste, diced tomatoes, and broth and cook for 8-10 minutes on medium-low heat until the sauce thickens. Make sure to break down the tomatoes into a sauce.
6. Add cream cheese, paprika or cayenne, salt, black pepper, and Calabrian chili and stir until combined.
7. Add in the pasta, Parmesan cheese, parsley, and pasta water.
8. Mix gently and serve hot.