This is one of my absolute favorite pasta dishes. It is creamy, spicy and super craveable. You can adjust the amount of chiles based on your spice preferences - I use 2 tablespoons when it is just for me and 1 when it is for the family.
Ingredients
- 1 pound rigatoni
- 2 shallots, thinly sliced
- 4 garlic cloves, minched
- 1-2 tablespoons, calabrian chiles
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 2 tablespoons Garlic Olive Oil
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Tuscan Seasoning
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente.
- While the pasta cooks, make the sauce. Melt the butter and olive oil in a large skillet over medium heat. Add the shallots, garlic, and tuscan seasoning and saute for 3 minutes until the shallots are tender. Add the tomato paste, calabrian chiles and saute for another 3 minutes. Stir in the cream, parmesan, salt and pepper. When the pasta is cook, reserve 1/2 cup of pasta water and stir into the sauce.
- Toss the cooked pasta with the sauce and enjoy!
Takes 20 minutes
Serves 4
