{"id":682,"date":"2022-10-19T15:47:09","date_gmt":"2022-10-19T15:47:09","guid":{"rendered":"http:\/\/brainanti.com\/?p=682"},"modified":"2022-10-24T11:19:17","modified_gmt":"2022-10-24T11:19:17","slug":"one-pot-spicy-rigatoni","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/10\/19\/one-pot-spicy-rigatoni\/","title":{"rendered":"One Pot Spicy Rigatoni"},"content":{"rendered":"

This rigatoni is drenched in a rich, spicy and creamy tomato sauce. Better still \u2013 it\u2019s all made in one pot!<\/span><\/strong><\/span><\/p>\n

I\u2019m not gonna beat around this bush with this one. We\u2019re talking cream, we\u2019re talking carbs, but god darn it we\u2019re talking delicious. Follow me\u2026<\/p>\n

\"overhead<\/p>\n

Spicy Rigatoni<\/strong><\/span><\/h2>\n

To start the recipe, we\u2019re going to fry off some pancetta<\/strong>. This will not only add heaps of flavour<\/strong> to the sauce, but it\u2019ll also provide enough fat to fry the onion.<\/p>\n

Do I have to add pancetta?<\/em><\/h3>\n

If you can, then absolutely do. You can also sub bacon if you don\u2019t have pancetta (see below for veggie alternatives).<\/p>\n

Where does the spice come from?<\/em><\/h3>\n

Good old-fashioned dried chilli flakes<\/strong>, which I believe are often referred to as \u2018red pepper flakes\u2019 in the US. These are the easiest, most economic way to add spice to most things. Because you simmer them in the sauce too, they get to transfer their heat to the entirety of the sauce, instead of just tiny pockets of spice.<\/p>\n

Tomato Based Sauce<\/h3>\n

Whilst this pasta is gorgeously creamy, its roots are tomato-based. This comes from both sun dried tomatoes and tomato puree (paste)<\/strong>. It\u2019s important to fry the tomato puree for a couple of mins<\/strong>. I know it sounds odd, but caramelizing the tomato puree changes the flavour quite considerably. It turns from quite a tart flavour to a much sweeter one.<\/p>\n

Process shots: add pancetta to large pot (photo 1), fry until crisp (photo 2), fry onion then fry garlic, chilli flakes and sun dried tomatoes (photo 3), fry tomato puree (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

One Pot Spicy Rigatoni<\/strong><\/span><\/h2>\n

Once you\u2019ve fried the tomato puree, you\u2019ll want to add some white wine<\/strong>. This will not only help deglaze the pan<\/strong>, but it\u2019ll also help cut through the richness of the sauce<\/strong>. It is however important to reduce the wine<\/strong> to burn off most of the alcohol, otherwise, it\u2019ll be too pungent. Something cheap will do the trick, just so long as it\u2019s dry, not sweet.<\/p>\n

From there, we can add in the stock<\/strong>, cream<\/strong> and uncooked pasta<\/strong>.<\/p>\n

Why cook the pasta in the same pot?<\/em><\/h3>\n