Spicy Rigatoni

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5 from 1 review

This simple spicy rigatoni recipe is packed with umami flavor from parmesan cheese, walnuts and anchovies. It comes together in just 15 minutes!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 9 minutes
  • Cook Time: 11 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés, Pasta
  • Method: Stovetop
  • Cuisine: Italian


  • 1/2 cup chopped walnuts, toasted
  • 8 ounces rigatoni
  • 1, 15-ounce jar pasta sauce (I love Rao’s Homemade marinara)
  • 1/2 cup grated parmesan cheese
  • 46 anchovies
  • 1 teaspoon red pepper flakes
  • salt to taste
  • garnish: fresh basil (chiffonade)


  1. Toast walnuts in a small skillet over medium low heat until fragrant (3-5 minutes), stirring occasionally to prevent burning.
  2. Cook rigatoni per package directions (err on the lower end of cook time, 11-12 minutes)
  3. Meanwhile, make the sauce. Add pasta sauce, parmesan cheese, toasted walnuts, anchovies, red pepper flakes, and a good pinch of salt to a food processor. Run until smooth. 
  4. Drain pasta reserving some water.  Return pasta to the pot, add sauce + about 1/4 cup of the pasta water and toss to coat (it will thicken up a bit as it continues to heat). 
  5. Portion into bowls and top with basil, more red pepper flakes, parmesan, walnuts, black pepper and a drizzle of olive oil. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • The anchovies are optional if you aren’t a fan.
  • Modified from Bon Appetît Magazine