Italian Cuisine
Rigatoni with Spicy Tomato Oil and Stracciatella
This pasta delivers a striking contrast of temperatures and textures frequently utilized in modern Italian dining. Hot, textured rigatoni are coated in a rich, piquant sauce made from tomato paste caramelized in olive oil with chili flakes. It is crowned with cold, sweet-and-creamy stracciatella, which tames the heat and harmonizes the fiery sauce with dairy freshness. The dish yields a restaurant-quality presentation with no complex techniques required.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 5 min
- Cooking
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 540 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 62 g
- Fiber
- 4 g
Step by step
Method
- 01
Cook the rigatoni in a large pot of boiling salted water unti…
Cook the rigatoni in a large pot of boiling salted water until al dente. Reserve about half a cup of the starchy water before draining the pasta.
- 02
Heat the olive oil in a skillet over medium heat, then add th…
Heat the olive oil in a skillet over medium heat, then add the finely minced garlic and chili flakes. Cook for about 1 minute until the oil turns slightly red and fragrant.
- 03
Add the tomato paste to the spiced oil and fry intensely, sti…
Add the tomato paste to the spiced oil and fry intensely, stirring continuously. After about 2 minutes, the paste will deepen to a brick-red color, losing its raw edge as it caramelizes.
- 04
Pour the reserved pasta water into the skillet and stir vigor…
Pour the reserved pasta water into the skillet and stir vigorously to emulsify with the fried tomato oil, building a smooth, glossy sauce.
- 05
Transfer the hot rigatoni directly into the sauce, turn up th…
Transfer the hot rigatoni directly into the sauce, turn up the heat, and toss the skillet rapidly for a minute until every tube is evenly coated.
- 06
Divide the hot pasta into serving bowls and place a generous…
Divide the hot pasta into serving bowls and place a generous dollop of cool stracciatella right in the center, allowing it to soften slightly from the heat.
Dishday
Useful advice
Cooking tip
The spicy tomato oil base can be prepared ahead of time in larger batches and stored in the fridge covered with oil for up to a week.
How to serve
Top the pasta with cold stracciatella immediately before serving to maintain the clean distinction between the hot and cool layers.
Note
Rigatoni is perfect for this recipe as the spicy oil flows inside the tubes while the cheese grips to the ridged exterior.
