Emeril Lagasse’s 20-Minute Spicy Rigatoni Copycat Recipe

Emeril Lagasse’s 20-Minute Spicy Rigatoni is a quick and flavorful Italian-inspired pasta dish made with hot Italian sausage, garlic, marinara sauce, and Calabrian chili paste. This one-pot-style recipe delivers bold flavor with minimal effort, making it a perfect weeknight dinner when you want a comforting pasta meal without spending hours in the kitchen.

Why Everyone Will Love This Recipe

This spicy rigatoni combines everything people love about hearty Italian pasta: savory sausage, rich tomato sauce, aromatic garlic, and a kick of heat. The Calabrian chili paste adds a deep, fruity spice, while Parmigiano-Reggiano brings a salty, nutty finish. It’s fast, satisfying, and full of restaurant-style flavor.

What Is the Dish?

Spicy rigatoni is a modern Italian-American pasta favorite inspired by the traditional Italian approach of pairing pasta with bold sauces and regional ingredients. Rigatoni, with its wide tubes and ridged surface, is especially popular with hearty sauces because it traps meat, tomatoes, and seasonings inside each piece.

Emeril Lagasse’s version combines classic Italian flavors with a spicy Southern Italian influence through the use of Calabrian chiles. Calabrian chili peppers come from Calabria in southern Italy and are known for their balanced heat, slightly smoky character, and fruity flavor. Fun fact: spicy tomato pastas have become especially popular in restaurants because they combine the comfort of classic red sauce with the excitement of chili heat, creating a dish that feels both familiar and modern.

Cooking Tips

• Start garlic in a cold pan to gently release flavor and avoid burning.
• Remove sausage from casings if using links so it can brown evenly.
• Brown the sausage well before adding sauce to develop deeper flavor.
• Add pasta water if needed to loosen the sauce and help it cling to the rigatoni.
• Adjust the amount of Calabrian chili paste depending on your preferred spice level.

Frequently Asked Questions

What Are Calabrian Chiles?

Calabrian chiles are Italian peppers from southern Italy known for their fruity flavor and moderate heat. They are often used in pasta sauces, pizzas, and seafood dishes.

Can I Use Another Pasta Shape?

Yes. Penne, ziti, or other short tubular pasta shapes work well because they hold the sauce.

Can I Make This Pasta Less Spicy?

Yes. Reduce the amount of chili paste or replace it with sweet peppers for a milder version.

Can I Use Mild Italian Sausage?

Absolutely. Mild sausage works well if you want the tomato and garlic flavors to stand out more.

Can I Make This Recipe Ahead?

Yes. The sauce can be prepared ahead and reheated before tossing with freshly cooked pasta.

How to Store

Store leftover spicy rigatoni in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or pasta sauce to loosen the consistency.

How to Freeze

Freeze the sausage tomato sauce separately for up to 3 months for the best texture. Cooked pasta can also be frozen, but it may soften slightly after thawing. Thaw overnight in the refrigerator and reheat gently before serving.

Ingredients

• Rigatoni pasta
• Hot Italian sausage (bulk or casings removed)
• Marinara sauce (jarred or homemade)
• Onion, chopped
• Celery, chopped
• Garlic cloves (8–10), finely chopped
• Calabrian chili pepper paste or crushed Calabrian chiles
• Parmigiano-Reggiano cheese, grated
• Olive oil, for cooking
• Salt and black pepper, to taste

How to Make Emeril Lagasse's Spicy Rigatoni

1. Add garlic and olive oil to a cold pan. Slowly heat the pan to gently infuse the oil with garlic flavor without burning it.
2. Add hot Italian sausage and cook, breaking it into bite-sized pieces, until browned and cooked through.
3. Stir in chopped onion, celery, and Calabrian chili paste. Cook until the vegetables soften and the flavors combine.
4. Add marinara sauce and let the mixture simmer until the flavors come together.
5. Boil rigatoni in salted water until al dente. Reserve some pasta water before draining.
6. Toss cooked rigatoni with the spicy sausage sauce. Add pasta water if needed to create a silky coating.
7. Top with freshly grated Parmigiano-Reggiano and serve hot.