One Pot Spicy Rigatoni

• servings: 8 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

1 Tablespoon unsalted butter (or oil)

1 small diced shallot

5 cloves minced garlic

2 teaspoons crushed red pepper (or less)

16 ounces uncooked rigatoni pasta

20 ounces good quality marinara sauce

4 cup low-sodium chicken or vegetable broth

3/4 cup heavy cream

1/2 cup parmesan cheese shavings

1 can sweet peas

Directions

Melt

Place the butter in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots and garlic into the pan.

Soften

Sprinkle in the red chili flake and mix together. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.

Boil

Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt. Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.

Combine

When the rigatoni is cooked to perfection, add the heavy cream, peas, and parmesan to the pasta. Mix it together over medium heat until the sauce comes together. Serve immediately. Feel free to garnish with fresh herbs and a sprinkle of parmesan!

Notes

Or ditalini!

Nutrition

• Calories: 368 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Cholesterol: 36 mg
• Sodium: 1182 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 13 g