Rigatoni With Spicy Shrimp Recipes

RIGATONI PASTA WITH CHORIZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add rigatoni, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chorizo slices, and continue cooking until the chorizo is no longer pink in the center, about 10 minutes.
• Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the diced tomatoes, salt, and pepper, then reduce the heat to medium-low, and simmer 10 minutes to thicken and smooth the sauce. Stir the cooked chorizo into the sauce along with the drained rigatoni pasta. Stir, and sprinkle with Parmesan cheese to serve.

RIGATONI ARRABBIATA

Steps:

• Heat a large pot of water over high heat. Salt the water and cook the rigatoni to al dente as per package directions.
• While the pasta water is heating, make your sauce. Heat oil in a small pot over medium heat.
• Add garlic, red pepper flakes, and a pinch of salt. Sauté until garlic starts to very slightly brown, approximately 2-3 minutes.
• Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
• Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors. If possible, I like to simmer on low for 30 minutes for deeper flavor.
• When pasta is ready, drain. Add the sauce and parsley to the pasta. Stir to combine. Season to taste with salt and red pepper. Serve with Parmesan cheese if desired.

RIGATONI WITH SPICY SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

SPICY SAUSAGE RIGATONI

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.