Spicy Mezzi Rigatoni

Sundays in our home are all about comfort food, and this week was no exception. When I asked my husband what he was craving, he didn’t hesitate spicy pasta paired with some crispy chicken cutlets. Classic Vic. And honestly? He’s right. A big bowl of spicy mezzi rigatoni paired with golden, crunchy chicken cutlets is the perfect way to wrap up the week hearty, flavorful, and guaranteed to hit the spot.

Plate of breaded chicken cutlets with Mezzi rigatoni pasta in tomato sauce, garnished with basil leaves, on a white plate. A bowl of pasta and a small glass jar with basil leaves are also visible.

Ingredients

  • 4 medium garlic cloves, pressed or finely minced

  • ½ teaspoon red pepper flakes (adjust for heat preference)

  • ½ tablespoon Italian seasoning

  • 1 (28 oz) can San Marzano style crushed tomatoes

  • ½ cup heavy cream

  • 1 tablespoon grated Parmesan cheese (plus more for garnish)

  • 1 teaspoon cane sugar

  • Salt, to taste

  • 8 oz mezzi rigatoni pasta

Optional Garnish: Fresh basil and freshly grated Parmesan cheese

A plate of rigatoni pasta with tomato sauce, garnished with fresh basil leaves, topped with grated cheese, and served with breaded and fried chicken cutlets on the side.
Plate of fried breaded chicken cutlets with Mezzi rigatoni pasta in tomato sauce, garnished with basil leaves, alongside a bowl of more pasta, a block of parmesan cheese, and a small bowl of fresh basil leaves.

  1. Heat olive oil in a large pot over medium heat.

  2. Add pressed garlic, red pepper flakes, and Italian seasoning. Sauté for about 2 minutes, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

  3. Pour in the crushed tomatoes, stir well, then cover and let the sauce simmer for 5-10 minutes to develop flavors.

  4. Stir in heavy cream, grated Parmesan cheese, and cane sugar. Continue to simmer, covered, for another 2-3 minutes until the sauce turns a creamy, rich orange color.

  5. Taste the sauce and adjust salt to your preference.

  6. While the sauce simmers, bring a large pot of water to a rolling boil. Toss in salt then add in the mezzi rigatoni pasta and cook according to package instructions until al dente.

  7. Drain the pasta and rinse briefly with cold water to stop cooking, then set aside.

  8. Toss the cooked pasta directly into the spicy mezzi rigatoni sauce, mixing thoroughly to coat every piece.

  9. Plate your pasta and garnish generously with freshly grated Parmesan cheese and fresh basil leaves.

Instructions

A white plate with breaded chicken, tomato pasta, and basil leaves on a white marble surface. Next to the plate, there is a bowl of cooked rigatoni pasta with sauce, along with a small glass of basil leaves and a block of Parmesan cheese on a wooden board.

Equipment

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