Creamy Chilli Tomato Rigatoni | Vegan


I love a good pasta dish and this creamy chilli tomato rigatoni is up there as one of my favourites. If you like spice then hopefully you'll love this recipe as much as I do. 

This recipe only requires a handful of ingredients and about 15 minutes of your time. I'm all about speedy meals, so I promise that there is as little faff as possible.

Rigatoni - you can use whatever pasta shape you like, but I find that rigatoni pasta always goes well with saucy dishes.

Chilli oil - for a spicy kick to the dish. If you want to skip the spice, feel free to use olive/vegetable oil. If you still want the spice but don't have any chilli oil in the cupboards, throw in some dried chilli flakes!

Garlic cloves - or lazy garlic if you can't be bothered to dice up garlic cloves. I loveee garlic so I'd say adding this is pretty essential.

Cherry tomatoes - or baby plum tomatoes, but I'd recommend cherry tomatoes more!

Tomato Puree - to thicken the sauce and add even more delicious tomatoey goodness.

Italian seasonings - aka dried Italian herbs. If you want to be a bit fancy, feel free to use fresh herbs like oregano, basil, thyme and rosemary.

Dairy-free cream - I used a single soya cream from Alpro.

Fresh basil - to top off the dish and give it a little bit of something something. 


Serves - 2-3

You will need:

- 200g dried rigatoni pasta
- 2 tbsp chilli oil
- 3 garlic cloves
- 300g cherry tomatoes
- 2 tbsp tomato puree
- 2-3 tsp Italian seasonings
- 125ml dairy-free cream
- Handful of fresh basil


1. Boil some water in a pan and add the pasta. Allow this to cook while you make the sauce.
2. Finely chop the garlic cloves and a handful of fresh basil. Set aside.
3. Add the chilli oil to a large pan on low-medium heat.
4. Once hot, add the chopped garlic and cherry tomatoes.
5. Allow the tomatoes to cook for 5 minutes before squishing them.
6. Add the tomato paste and dried Italian seasonings.
7. Pour in the cream and mix until well combined.
8. Cook for a few more minutes before adding the basil (leaving some for garnishing)
9. Drain the pasta and pour it into the pan. Coat the pasta in the sauce. Serve and top each bowl with the remaining basil. Enjoy!

You can find the video on how I made this recipe here. I also have lots more vegan-friendly recipes on my Instagram @veganshannon

Post a Comment