Chili Oil Rosé Rigatoni

Chili Oil Rosé Rigatoni

The Lowdown: 

The pasta you never knew you needed - chili oil rosé rigatoni 🔥

Comes together in just 20 mins with just a few simple ingredients from your pantry! Works equally well as a quick weeknight dinner for two or a pasta addition to your cozy weekend dinner with friends ✌🏻 

Save this recipe for later and follow for more delicious ideas!



5 cloves garlic, minced
1 handful
Italian parsley
2 tbsp 
tomato paste
½ tsp chicken stock concentrate
¼ cup
¾  cup
thickened cream or cooking cream
1 tbsp
chili oil/chilli crisp
1 tbsp unsalted butter
¼ cup grated parmigiano-reggiano cheese 



  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta
  2. Add butter, minced garlic and sauté until fragrant
  3. Stir in the tomato paste and Chiu chow chili oil. Cook for about 1-2 minutes, allowing the flavours to meld together.

  4. Pour in the thickened cream and chicken stock concentrate, stirring constantly.

  5. Add cheese and let the sauce simmer, until slightly thickened.
  6. Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Gradually add reserved pasta water as needed to reach your desired consistency.
  7. Stir in the chopped Italian parsley. Season with salt and pepper to taste.
  8. Once you reach this stage, dish out and enjoy immediately! (because pasta waits for no man).

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