Description
Spicy Rigatoni with Sausage and Shrimp
Ingredients:
400g rigatoni pasta
200g shrimp, peeled and deveined
200g sausage, sliced into bite-sized pieces
2 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp tomato paste
1 tsp red chili flakes
1 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni until al dente, according to package instructions. Reserve 1/2 cup of pasta water and drain.
2. Cook the Sausage and Shrimp:
Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned. Remove and set aside.
In the same skillet, cook the shrimp until pink and fully cooked. Remove and set aside.
3. Prepare the Sauce:
In the same skillet, add garlic and sauté for 1 minute. Stir in tomato paste, chili flakes, and smoked paprika, cooking for another minute.
Pour in heavy cream and mix until smooth. Add Parmesan cheese and stir until the sauce thickens. Season with salt and black pepper.
4. Combine Everything:
Add the cooked pasta to the sauce, along with the reserved pasta water. Stir to coat the pasta evenly.
Toss in the cooked sausage and shrimp, mixing everything together.
5. Garnish and Serve:
Sprinkle with fresh parsley and serve immediately.
Step-by-Step Guide
Follow these detailed steps for a foolproof dish. First, prep all ingredients before heating any pans. Slice the sausage, mince the garlic, and grate the Parmesan. As your pasta water heats, begin browning the sausage in your large skillet. The key is to achieve a good sear for flavor. After removing the sausage, cook the shrimp quickly—just 1-2 minutes per side—to avoid rubberiness. When making the sauce, let the tomato paste, garlic, and spices cook in the oil for a full minute to deepen their flavor. When adding the cream and cheese, keep the heat at medium-low to prevent separation. Finally, combine everything off the heat, using the reserved starchy pasta water to loosen the sauce and help it cling to every rigatoni tube.
Serving Suggestions
This rich and spicy pasta is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a heartier meal, offer garlic bread or focaccia for dipping. A light, acidic white wine like Pinot Grigio or Sauvignon Blanc balances the spice and cream perfectly. For presentation, serve family-style in a large, warm bowl, ensuring each portion has a good mix of shrimp, sausage, and pasta.
How-to Summary
Boil salted water and cook rigatoni al dente, reserving pasta water. In a skillet, brown sliced sausage, then cook shrimp; set both aside. In the same pan, sauté garlic, then add tomato paste, chili flakes, and paprika. Stir in heavy cream and Parmesan to create a thick sauce. Combine cooked pasta, reserved water, sausage, and shrimp in the sauce. Toss everything together, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use a different pasta? Yes. Penne, ziti, or fusilli work well as they also hold chunky sauces.
How can I make this dish less spicy? Omit the red chili flakes entirely or reduce to 1/4 teaspoon. The smoked paprika provides flavor without intense heat.
What’s the best sausage to use? Italian sausage (sweet or hot) is ideal. For a lighter option, use chicken or turkey sausage.
Can I prepare this ahead of time? The components can be prepped, but assemble just before serving, as the pasta continues to absorb sauce and may dry out.
How do I prevent the cream sauce from breaking? Use medium-low heat when adding cheese and cream, and avoid boiling the sauce vigorously after dairy is added.
Common Mistakes to Avoid
- Overcooking the Shrimp: Add them to the hot pan only until they turn pink and opaque to keep them tender.
- Skipping Pasta Water: The starchy water is essential for creating a silky, cohesive sauce that coats the pasta.
- Underseasoning the Pasta Water: The water should taste like the sea, as this is your chance to season the pasta itself.
- Crowding the Pan: Cook the sausage in a single layer to ensure proper browning, not steaming.
Conclusion
This Spicy Rigatoni with Sausage and Shrimp is a restaurant-quality dish achievable in your own kitchen. It masterfully combines hearty sausage, succulent shrimp, and a luxuriously spicy cream sauce. By following the detailed guide and avoiding common pitfalls, you’ll create a flavorful, impressive meal perfect for both weeknight dinners and entertaining guests. The balance of heat, richness, and savory elements makes this pasta a guaranteed crowd-pleaser.