Mezzi rigatoni is a shorter version of classic rigatoni. Its ridged surface and wide shape make it perfect for holding onto thick, creamy, or tomato-based sauces. Add a little spice, and you have a pasta dish that’s both satisfying and full of character.
The beauty of this recipe is that it uses a simple but flavorful combination of ingredients. Start with mezzi rigatoni, extra virgin olive oil, shallot, garlic, Calabrian chili paste, tomato paste, vodka, heavy cream, Parmigiano-Reggiano, and unsalted butter. You’ll also need kosher salt and freshly ground black pepper for seasoning.
For the best flavor, use 2–3 tablespoons of Calabrian chili paste, depending on how much heat you prefer. Fresh basil and additional Parmigiano-Reggiano are used to finish the dish. The Calabrian chili paste adds a fruity, balanced heat that works especially well with the creamy vodka sauce.
Begin by bringing a large pot of well-salted water to a boil. Cook the mezzi rigatoni until it is 2 minutes shy of al dente. Before draining, reserve about 2 cups of pasta water. The starchy water will help create the silky, glossy sauce later.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced shallot and cook for 3–4 minutes, until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the Calabrian chili paste and cook for 1 minute. Add the tomato paste and cook for 5–7 minutes, stirring frequently, until it darkens to a deep brick-red color. This step helps caramelize the tomato paste and gives the sauce a deeper, richer flavor.
Pour in the vodka and simmer for 2–3 minutes, allowing most of it to evaporate. Reduce the heat to low, then stir in the heavy cream. Let the sauce gently simmer for another 2–3 minutes.
Add the partially cooked mezzi rigatoni to the sauce along with the butter and freshly grated Parmigiano-Reggiano. Toss vigorously, adding the reserved pasta water a little at a time until the sauce becomes silky and coats the pasta evenly. Season with kosher salt and freshly ground black pepper to taste.
Finish with fresh basil and additional Parmigiano-Reggiano before serving.
For the best texture, avoid overcooking the pasta. Al dente pasta holds its shape and gives the dish a satisfying bite. Salting the pasta water also helps season the noodles from the inside.
If you’re preparing this dish for guests, serve it immediately while the sauce is warm and silky. A little extra Parmesan and red pepper flakes on top can make the presentation even more inviting.
Spicy Mezzi Rigatoni proves that you don’t need complicated ingredients to make a memorable meal. The combination of hearty pasta, savory sauce, garlic, Parmesan, and a little heat creates a comforting dish that’s easy to prepare and even easier to enjoy.
If you’ve seen our Spicy Mezzi Rigatoni on Instagram, now is the perfect time to bring it from your feed to your table. Give it a try this week and adjust the spice level to make it your own!