Dairy-free Spicy Rigatoni
This 30-minute spicy rigatoni is a recipe I love to whip up for a cozy, weeknight dinner. It’s made using ingredients I always have stocked, and pairs perfectly with my balsamic grilled chicken for a nourishing dish.
The sauce is made with sauteed onions and garlic, canned tomato sauce, tomato paste and oat milk for a creamy, dairy-free alternative. The red pepper flakes add the perfect amount of heat, and the dish gets finished off with a drizzle of chili oil and fresh basil.
Why You’ll Love This Recipe
Rich and creamy without dairy
A dairy-free milk gives the sauce its silky texture. I used extra creamy oat milk, but this can be made with coconut cream, cashew milk or another dairy-free alternative
Perfect balance of heat
Red pepper flakes bring a gentle kick that complements the tomato base without overwhelming it
Quick weeknight dinner
This dish comes together quickly, making it perfect for busy evenings when you want something satisfying
Restaurant-worthy at home
It has that trendy “spicy vodka pasta” vibe—without the vodka and without the dairy
How to make spicy rigatoni sauce
This sauce is easy to make, with minimal ingredients. Here’s what you’ll need-
- canned tomato sauce
- tomato paste
- diced onion & garlic
- oatmilk, or milk of choice. For a dairy version, you can use heavy cream for a rich sauce
- spices– salt, pepper, red pepper flakes, and a little paprika for added color
- olive oil
- rigatoni
- Start by cooking the pasta- I always suggest al dente so it doesn’t overcook in the sauce
- Saute the diced onion and garlic in olive oil until soft and fragrant
- Add in the tomato paste and mix. Pour in the tomato sauce, oat milk and seasonings. Cook on low for 5-7 minutes until creamy
- Mix in the cooked pasta and cook on low
- Garnish with fresh basil and an extra drizzle of olive oil
Variations to Try
- Bulk up the protein: you can use a protein-pasta for even more protein and fiber in this recipe, and serve it with grilled chicken or salmon
- Extra veggies: Stir in roasted zucchini, spinach, or mushrooms for a boost of veggies
- Garlic lovers: Roast the garlic beforehand for a sweeter, deeper flavor
Whether you’re dairy-free, cooking for someone with dietary restrictions, or simply looking for a lighter pasta dish, this recipe delivers all the comfort and spice without sacrificing flavor.
Serve with-
Balsamic Chicken
Hot Honey Salmon Bites
Honey Chipotle Chicken
Dairy-free Spicy Rigatoni
Ingredients
- 1 lb rigatoni
- 1/2 yellow onion diced
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 cloves garlic crushed
- 1 cup canned tomato sauce
- 1 cup oat milk or other non-dairy milk
- 1/2 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- Fresh basil to top
- Chili olive oil to top (optional)
Directions
- Cook the pasta as instructed on package. I recommend undercooking slightly for al dente texture. Drain and set aside.
- Heat a large skillet on medium heat with 3 tbsp of olive oil. Add the diced onion and garlic and saute for 7-8 minutes until softened.
- Add the tomato paste and mix. Pour in the tomato sauce, salt, black pepper, red pepper flakes, paprika and coconut milk. Mix well and cook on a medium/low until creamy, for about 5 minutes. Taste and adjust salt as needed.
- Add the drained pasta and mix together on a low flame for 5 minutes.
- Top with fresh chopped basil and a drizzle of chili oil to finish.
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