Name: Super Green Chili Oil Rigatoni Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 tablespoon chili oil (or olive oil); 1/4 cup panko breadcrumbs (or regular breadcrumbs); 1 tablespoon olive oil; 1 onion, finely diced; 1 teaspoon salt; 2 anchovies (or 2 teaspoons white miso paste); 2 garlic cloves, finely sliced; 9 oz / 250 g spinach leaves; 1 teaspoon lemon juice; 1 oz / 30 g parmesan + 2 tablespoons to serve; 1 tablespoon salt (for pasta water); 7 oz / 200 g rigatoni (or any pasta shape of your choice); 1 tablespoon chili oil

There's something magic about a pasta dish that comes together in just 15 minutes yet feels so indulgent and vibrant. This Super Green Chili Oil Rigatoni Recipe hits all those marks with its silky spinach sauce, a spicy kick, and that irresistible crunch on top. I promise, it’s a quick weeknight winner you’ll want to make again and again.

This image shows a white plate with short tube pasta covered in bright green pesto sauce. The pasta pieces are thick, textured, and placed in layers that look glossy from the sauce. On top, there are small green leaves scattered around, and light brown crumbly bits sprinkled over the pasta, adding rough texture. Some grated pale cheese bits are visible, adding a soft contrast to the green and brown tones. A golden fork is stuck into the pasta on the right side of the plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Super Green Chili Oil Rigatoni Recipe
Top Tip
How to Serve Super Green Chili Oil Rigatoni Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Super Green Chili Oil Rigatoni Recipe

Why You'll Love This Recipe

Honestly, this Super Green Chili Oil Rigatoni Recipe has become a staple in my kitchen because it’s both satisfying and packed with flavor without any fuss. The balance between the creamy sauce, the heat from chili oil, and that crunchy breadcrumb topping makes every bite exciting.

Quick and Easy: Ready in just 15 minutes, it’s perfect for busy evenings yet feels homemade and special.
Flavor Boosters: Anchovies or miso add umami depth, turning simple ingredients into a savory delight.
Supergreen Goodness: Spinach blends into a velvety sauce that’s both nourishing and tasty.
Texture Play: Crispy panko breadcrumbs with chili oil drizzle bring a delightful crunch and a spicy finish.

Ingredients & Why They Work

Each ingredient in this Super Green Chili Oil Rigatoni Recipe plays a clear, delicious role — the spinach for fresh verdant flavor, the anchovies for umami, and the chili oil for a warming kick. Here’s a quick look at why these ingredients shine together and tips on picking them.

Flat lay of a small white ceramic bowl of golden toasted panko breadcrumbs, a small white ceramic bowl of bright red chili oil, a small white ceramic bowl of golden olive oil, a white ceramic plate of uncooked rigatoni pasta, a small white ceramic bowl of fresh spinach leaves, two whole uncracked brown eggs, a small white ceramic bowl of finely diced white onion, two whole anchovies on a white ceramic plate, two garlic cloves whole and unpeeled, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of lemon juice, and a block of fresh parmesan on a white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chili oil: Provides beautiful heat and aroma; I love making a quick infused oil or you can buy a good quality bottled one.
Panko breadcrumbs: Adds that perfect, light crunch; toasting them in chili oil makes them irresistibly golden.
Olive oil: The base fat for sautéing, bringing richness and helping flavors meld.
Onion: Finely diced, they develop sweetness and depth when softened.
Salt: A simple seasoning essential for layering flavors and properly cooking pasta.
Anchovies or white miso paste: Both add a savory umami punch; anchovies dissolve into the sauce beautifully, while miso keeps it vegetarian-friendly.
Garlic: Thinly sliced to infuse that classic warm garlic flavor without overpowering.
Spinach leaves: The star of the green sauce — fresh or baby spinach works best for a creamy consistency.
Rigatoni (or pasta of choice): Its ridges hold onto the sauce; feel free to use penne or fusilli too.
Lemon juice: Just a splash to brighten and balance the green sauce.
Parmesan: Adds salty, nutty richness, with extra for garnish to amp up every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Super Green Chili Oil Rigatoni Recipe depending on what I have in the fridge — sometimes swapping spinach for kale or adding toasted pine nuts for a little extra texture. Feel free to tweak it to your taste or diet.

Variation: For a vegan version, swap anchovies with miso paste and use nutritional yeast instead of parmesan — still packed with deep flavor!
Extra greens: Toss in some fresh basil or parsley for freshness and color when serving.
Milder heat: Reduce the chili oil drizzle or substitute with regular olive oil if you want less spice but all the richness.
Protein boost: Add grilled chicken or sautéed shrimp to make it into a heartier meal.

Step-by-Step: How I Make Super Green Chili Oil Rigatoni Recipe

Inside a clear blender container, there is one layer of cooked spinach with a dark green color and glossy texture. Mixed within the spinach are small pieces of light-colored cooked onions. On top and slightly to the side of the spinach layer, there is a block of pale yellow cheese with a smooth surface. The blender container has four metal blades at the bottom. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the Breadcrumbs to Crunchy Perfection

Start by heating a tablespoon of chili oil in a small pan on medium heat. Add the panko breadcrumbs and stir constantly for about 4 minutes until they turn golden and start smelling toasty. Keep a close eye here to prevent burning! Once done, transfer them into a bowl to keep their crunch for later.

Step 2: Sauté Onions, Garlic, and Anchovies

Using the same pan, pour in a tablespoon of olive oil and add finely diced onion with a teaspoon of salt. Cook gently for a couple of minutes until the onions turn soft and slightly translucent. Then, toss in the sliced garlic and anchovies (or miso), and use the back of your spoon to mash the anchovies into the oil. Stir for another minute — this step layers in rich umami flavor that makes the sauce so memorable.

Step 3: Cook the Pasta and Prep Spinach

While your onions are softening, bring a large pot of salted water to a boil— I speed this up by boiling water in my electric kettle first! Add the rigatoni and cook until just al dente, usually about 10 minutes, but always check your pasta package instructions. Once the onions are ready, add the spinach leaves and stir for a minute until they wilt and darken, helping the sauce stay vibrant and creamy.

Step 4: Blend a Silky Green Sauce

Transfer everything from the pan (onions, spinach, garlic, anchovies) into a blender. Add a teaspoon of lemon juice, the parmesan cheese (no need to grate beforehand, just toss in chunks), and about a ladle of your reserved pasta cooking water. Blend until you get a smooth, luscious sauce, scraping the sides often and adding more pasta water if it feels too thick. This starchy water is pure gold — it helps the sauce cling perfectly to your rigatoni.

Step 5: Toss and Serve

Pour your silky green sauce back into the pan, then drain the rigatoni straight from the pasta pot into the sauce. Toss everything with tongs or a spatula to ensure every piece of pasta is enveloped in the creamy goodness. Add a pinch more salt or parmesan if needed. Finally, plate your rigatoni and drizzle with the remaining chili oil, sprinkle extra parmesan, and pile on those toasty breadcrumbs for crunch and spice. Dive in while it’s warm!

Top Tip

From my many attempts making this Super Green Chili Oil Rigatoni Recipe, a few tips have made all the difference in getting it perfect every time.

Don’t skip the pasta water: It’s the secret ingredient that makes your sauce ultra creamy and helps it cling to every rigatoni tube.
Toast breadcrumbs carefully: Keep stirring and watch them closely so they stay golden and don’t burn— burnt breadcrumbs ruin the experience.
Mash anchovies well: Use the back of your spoon to dissolve them completely so your sauce has an even umami richness without fishy bits.
Blend until SUPER smooth: Don’t rush this step; the longer you blend, the silkier your sauce gets. Add pasta water gradually to get the perfect texture.

How to Serve Super Green Chili Oil Rigatoni Recipe

Garnishes

I love finishing this pasta with a sprinkle of extra parmesan and a generous drizzle of chili oil for that fresh, spicy punch right before serving. The toasted breadcrumbs on top add irresistible crunch and contrast, making each bite exciting. Sometimes I throw on some torn fresh basil or a scattering of toasted pine nuts for a little texture twist.

Side Dishes

When I want to make a full meal, I pair this rigatoni with a simple green salad dressed in lemon vinaigrette or garlicky roasted broccoli for an easy veggie boost. A crusty loaf of bread is also perfect to mop up any leftover sauce if you’re feeling indulgent.

Creative Ways to Present

For a dinner party, I like plating this pasta in shallow bowls with a final flourish of microgreens and a little chili oil drizzled around the rim. It looks fancy but is shockingly simple! You could also serve it family-style in a big bowl with the breadcrumbs in a separate dish so guests can add as much crunch as they like.

Make Ahead and Storage

Storing Leftovers

Leftover Super Green Chili Oil Rigatoni keeps well in an airtight container in the fridge for up to 2 days. I find the sauce thickens after chilling, so add a splash of water or olive oil when reheating to loosen it back up.

Freezing

I haven’t tried freezing this pasta because the fresh spinach sauce is best fresh. If you need to prep ahead, I recommend freezing the cooked rigatoni and sauce separately and combining right before reheating.

Reheating

When reheating, warm the pasta and sauce gently on the stove over medium-low heat with a splash of pasta water or olive oil to keep it creamy. Avoid the microwave if you can, as it tends to dry out the sauce and pasta texture.

Frequently Asked Questions:

Can I use other greens besides spinach?

Absolutely! Kale, Swiss chard or even arugula can be used. Just adjust cooking times so delicate greens don’t overcook.

What if I don’t have anchovies?

No worries! You can substitute with white miso paste for a vegetarian umami boost, or simply skip them for a lighter flavor.

Can I make this gluten-free?

Yes, just swap rigatoni for your favorite gluten-free pasta and use gluten-free breadcrumbs for the crunchy topping.

How spicy is this dish?

The chili oil adds a gentle warmth—enough to tingle but not overpower. You can always adjust the amount of chili oil or omit it if you prefer milder flavors.

Final Thoughts

This Super Green Chili Oil Rigatoni Recipe holds a dear spot in my kitchen rotation because it’s so quick yet feels like a treat. The creamy spinach sauce with its spicy, crunchy topping is a harmony I never tire of. Trust me, once you try this recipe, it’ll be your go-to quick dinner on those nights when you want something both comforting and fresh. Give it a go—I can’t wait to hear how you make it your own!