Rigatoni with Spicy Italian Salami
Elevate your pasta night with this bold and satisfying Rigatoni with Spicy Italian Salami! This recipe marries al dente rigatoni with the smoky, robust flavors of crispy salami, fresh cherry tomatoes, and a touch of heat from red chili flakes. A luscious tomato-cream sauce, delicately seasoned and enriched with Parmesan cheese, perfectly coats each bite for a rich and indulgent finish. Fresh basil brightens the dish, adding aromatic notes and a pop of color. Ready in just 35 minutes, this easy yet gourmet pasta is ideal for weeknights or impressing guests. Serve it with a sprinkle of extra Parmesan and chili flakes for a restaurant-worthy experience right at home. Perfect for lovers of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 150 grams Spicy Italian salami
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Red chili flakes
- 300 grams Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 100 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 10 grams Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper
- 100 milliliters Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 100 milliliters of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, slice the spicy Italian salami into thin strips or small bite-sized pieces.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the sliced salami to the skillet and sauté for 2-3 minutes, allowing it to slightly crisp and release its flavors.
Stir in the red chili flakes and cook for another 30 seconds, ensuring the spice is evenly distributed.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes start to soften.
Stir in the tomato paste and cook for 1-2 minutes, allowing the paste to caramelize and deepen in flavor.
Lower the heat to medium-low and pour in the heavy cream. Stir until the mixture is smooth and well combined. Let it simmer for 2-3 minutes.
Season the sauce with salt and black pepper to taste. Gradually add the reserved pasta cooking water to adjust the sauce consistency as needed.
Add the cooked rigatoni to the skillet and toss gently to coat the pasta evenly with the sauce.
Sprinkle the grated Parmesan cheese over the pasta and toss again until melted and incorporated into the sauce.
Garnish with fresh basil leaves and serve immediately. Optionally, top with additional Parmesan cheese and chili flakes for extra flavor.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.2 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
