Spicy mozzarella rigatoni 🍝
A crave-worthy spicy rigatoni pasta tossed in a rich tomato cream sauce and topped with melty buffalo mozzarella balls. Made fast with pressure cooker magic!
Equipment
- 1 Mixing bowl for tossing pasta
Ingredients
Main Ingredients
- 100 g rigatoni perfect for holding onto sauce
- 1 shallot chopped
- 2 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tablespoon oil for sautéing
- ¼ cup heavy cream
- ¼ cup reserved pasta water
- ½-1 teaspoon chili flakes adjust to taste
- 5-6 mini buffalo mozzarella balls
Instructions
Instructions
- Bring a pot of salted water to a boil and cook rigatoni until al dente. Reserve ¼ cup pasta water before draining.
- Heat oil in skillet over medium heat, then cook chopped shallot for 2-3 minutes until soft and fragrant.
- Add minced garlic and chili flakes. Sauté for 1 minute until aromatic.
- Add tomato paste and cook for 2-3 minutes until slightly darkened.
- Pour in heavy cream and reserved pasta water. Stir until sauce is smooth.
- Add the cooked rigatoni and toss well to coat in sauce.
- Transfer to serving bowls and top with mini mozzarella balls.
- Serve hot. Optionally sprinkle extra chili flakes or basil on top.
Notes
Perfect for a weeknight dinner with minimal mess and maximum flavor. Don't skip reserving pasta water—it makes the sauce silky!