The day was bright and mild, the chill finally gone and fall colors glowing all around. Even the birds and ducks seemed content, and my indoor cat Gilbert entertained himself by chasing falling leaves at the screen. It was one of those simple, perfect afternoons that make you want comfort food for dinner.
Last night I made a rigatoni with a spicy tomato and red pepper clam sauce that matched the mood perfectly: bright, savory, and satisfying without being heavy. This version is not overly “fishy” like some restaurant recipes can be. The sauce is well balanced — plenty of clams, a touch of heat from crushed red pepper, and mellow sweetness from cooked red bell pepper. A squeeze of fresh lemon and a light dusting of grated Parmesan finish the dish and lift all the flavors.
This is an easy weeknight meal but elegant enough for guests. You can make the sauce ahead of time, then gently rewarm it while the pasta cooks. Tossed with rigatoni and a splash of reserved pasta water and butter, it comes together in about 35–45 minutes total. Serve with garlic bread or crusty rolls and a crisp salad for a complete, crowd-pleasing dinner. For a special occasion you can pair it with steak or shellfish for a surf-and-turf variation.
EASY RIGATONI with SPICY TOMATO & RED PEPPER CLAM SAUCE
Serves 4–6
Ingredients
- 1 Tbsp oil
- 1 Tbsp butter
- 1/2 medium onion (or one small), chopped
- 1/2 red bell pepper, diced
- 1 tsp minced garlic (fresh or jarred)
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- 1 (28 oz) can crushed tomatoes (Hunt’s recommended)
- 1/4 cup clam juice (reserved from one can of clams)
- 1/4 cup white wine
- 3/4 tsp crushed red pepper
- 1/2 tsp seasoned salt (Johnny’s Seasoning Salt suggested)
- 1/4 tsp coarse ground black pepper
- 1/8 tsp Lawry’s Red Pepper Seasoned Salt
- 1/8 tsp sugar
- 1 lb rigatoni (Barilla works well)
- 1/2 cup reserved pasta cooking water
- 2 (6.5 oz) cans minced clams, drained (reserve 1/4 cup juice)
- 1 (6.1 oz) can chopped clams, drained (optional for larger pieces)
- 2 tsp fresh lemon juice (about 1/4 small lemon), or to taste
- 1 Tbsp butter
- Remaining lemon sliced for garnish
- 4 Tbsp grated Parmesan (about 1 Tbsp per serving)
- 1/4 cup very finely chopped fresh parsley, for garnish (optional)
Directions
- In a heavy-bottomed stockpot, heat the oil and 1 tablespoon butter until melted. Add the chopped onion, diced red bell pepper, garlic, oregano, and dried parsley. Sauté for about 10 minutes, until the vegetables are tender.
- Add the crushed tomatoes, reserved clam juice, white wine, crushed red pepper, seasoned salt, black pepper, Lawry’s seasoned salt, and sugar. Bring to a simmer over medium heat. Cover, reduce the heat, and simmer for 10 minutes, stirring occasionally. Remove the lid and simmer another 10–15 minutes, until the sauce thickens. Keep the lid tilted to allow some venting.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the rigatoni according to package directions for al dente. Reserve 1/2 cup of the pasta cooking water before draining the noodles.
- Return the drained rigatoni to the pot with the sauce. Add the reserved pasta water and the drained cans of clams. Increase to medium-high to bring the sauce to a gentle sputter, stirring carefully so the pasta finishes cooking in the sauce and the liquid reduces slightly, about 2–3 minutes. If you prefer a stronger clam flavor, substitute more clam juice for some of the pasta water.
- Remove from heat and stir in 2 teaspoons fresh lemon juice and 1 tablespoon butter until combined. Spoon into shallow bowls, garnish with lemon slices, a light sprinkle of Parmesan, and chopped parsley. Serve immediately with garlic bread and a simple salad.
Notes: Don’t be intimidated by the ingredient list — most items are pantry basics and simple seasonings. The sauce can be made ahead and warmed gently when you’re ready to cook the pasta. As a friendly timing tip: the sauce can wait for the pasta, but the pasta should not wait for the sauce. Enjoy this flavorful, easy seafood pasta with family or guests.