Savory Rigatoni Tossed With Spicy Shrimp Sauce
Tender rigatoni pasta paired with succulent shrimp in a creamy, spicy tomato sauce with fresh basil and shallots.
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Cooking tools:
- Pot
- Stove
- Colander
- Nonstick skillet
- Wooden spoon
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- Kosher salt for pasta water
- 12 ounces mezzi rigatoni or short pasta variety
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon red pepper flakes, divided
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 cup white wine or low-sodium chicken broth
- 1 (15-ounce) can no-salt-added diced tomatoes
- 1/2 cup fresh basil leaves, torn, divided
- 2 tablespoons heavy cream
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