Spicy, garlicky, and silky with tomato richness, this rigatoni arrabbiata is all about pantry magic—olive oil, garlic, red pepper, and San Marzano tomatoes. That unmistakable slow-simmered aroma? It’ll have you hovering by the stove… maybe sneak-tasting with a wooden spoon.
There’s something deeply satisfying about a bowl of pasta that doesn’t try too hard yet delivers like it did. This rigatoni arrabbiata is fiery (but not aggressive), saucy (obviously), and just the right amount of rustic. The ridges on that rigatoni? Sauce magnets. So whether you’re throwing this together for an impromptu Tuesday dinner or ladling it out among friends with a bottle of red and a loaf of something crusty, it fits. And did I mention? It comes together faster than most of my life decisions.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Rigatoni Arrabbiata
No drama here, just a pasta dish that plays more like a spicy tomato hug in a bowl. Great for when you’re craving comfort—but not bland comfort.
- Ridiculously simple to make: You’ll mostly be stirring, simmering, and trying not to burn the garlic while texting.
- Uses pantry staples: Probably everything’s already hanging out in your cabinets and fridge, just waiting to become dinner.
- Spicy, but you’re in control: Add more pepper flakes if you’re feeling spicy, or dial it down for a gentler nudge.
- Perfect pasta texture: Rigatoni’s big tubes scoop up all that saucy goodness—no sad bland bites here.
- Ready in under 30 minutes: Faster than delivery and way more satisfying (also, no tipping involved).
- It’s unapologetically saucy: Don’t forget crusty bread for mopping. You’ll thank me.
Ingredient Notes
You really don’t need a grocery list so much as a peek in the pantry and a 10-minute stop at the store. Here’s what makes the whole thing sing:
- Olive oil: The good kind adds richness and helps carry all that spicy, garlicky magic through the sauce.
- Garlic cloves: Thinly sliced, not minced—this way they toast up golden and aromatic without disappearing.
- Crushed red pepper flakes: This is where the “arrabbiata” gets its bite. Start with less if you’re spice-sensitive and build up.
- San Marzano tomatoes: These are the sweet spot between acidity and flavor depth. Crushing them by hand = rustic, just embrace the splash zone.
- Salt and sugar: Salt enhances all the tomato-y goodness; sugar’s just a subtle balance if things taste a little sharp.
- Rigatoni pasta: Tube-shaped and rigged for carrying sauce. Other pastas kinda work, but rigatoni steals the show here.
- Parsley and basil: Fresh herbs add that final flourish of brightness and freshness—don’t skip them unless you really have to.
- Pecorino Romano: Sharp and salty. Grate it over at the end with reckless abandon.
How To Make This Rigatoni Arrabbiata
If you’ve got 30 minutes and a decent appetite, you’re already halfway to pasta paradise. Let’s do this.
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Toast the garlic in oil: Heat olive oil in a big pan over medium, then slide in those garlic slices. Sauté until they’re lightly golden and your kitchen smells inviting and vaguely Italian.
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Bloom the pepper flakes: Sprinkle in the red pepper flakes and stir them around for about 30 seconds. This wakes them up and sends a spicy little tingle into the oil.
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Add the tomatoes and simmer: Pour in your crushed San Marzanos and stir. Add salt to taste and a bit of sugar if your tomatoes bring too much bite. Lower the heat and let it gently bubble away, uncovered, for 15 to 20 minutes. Stir occasionally, mostly so it knows you still care.
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Boil the pasta: While your sauce is doing its thing, cook the rigatoni in a big pot of salted water. Aim for al dente. Reserve a cup of the pasta water before draining.
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Combine pasta and sauce: Add the drained rigatoni to the skillet with the sauce. Toss gently like you’re folding love into the dish. Add splashes of pasta water if the sauce feels too stiff or clingy.
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Add the herbs: Sprinkle in chopped parsley and tear in your basil leaves. Give everything one last cozy stir.
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Serve and finish: Plate it up, pile on Pecorino Romano, maybe a kiss more crushed red pepper, and a drizzle of olive oil if you’re feeling generous.
Storage Options
Alright, you’ve got leftovers. Or maybe you’re thinking ahead (high five). Either way, here’s what to do.
Pop any cooled leftovers into an airtight container and stick it in the fridge. They’ll keep well for about 3 to 4 days. The flavors actually deepen overnight, so tomorrow’s lunch might just outdo tonight’s dinner. When reheating, splash in a little water or broth to loosen things back up. Nuke it gently or reheat stovetop over low heat (grab a spoon, you’ll be tempted to eat it straight from the pan—I won’t judge).
Freezing? You totally can, although the pasta texture might get just a touch softer. If that doesn’t bother you, stash individual portions in freezer bags or containers. They’ll last around 2 to 3 months. Let it thaw in the fridge before reheating, and again, loosen the sauce with a splash of something warm.
Variations and Substitutions
Want to shake things up a bit or work with what’s already in your kitchen? Let’s tweak this rigatoni arrabbiata into just what you need:
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Different pasta shapes: Penne, ziti, even shells can swap in if rigatoni’s not on hand. Just aim for something toothy to hold the sauce.
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Add protein: Crumble in some spicy Italian sausage, or toss with cooked shrimp right before serving. Both add oomph and make it feel extra hearty.
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More veggies: Stir sautéed mushrooms, zucchini, or spinach into the sauce for bonus color and texture. You get dinner and virtue points.
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No San Marzanos? Use regular canned whole tomatoes, but maybe double-check the label for low acidity. A little extra sugar can help, too.
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Cheese tweaks: Pecorino is fabulous, but if all you’ve got is Parmesan, it’ll still make you very happy. Try smoked mozzarella for a gooey vibe.
What to Serve with Rigatoni Arrabbiata
Now that your rigatoni arrabbiata is stealing the spotlight, let’s find it a few supporting acts that don’t mind playing second fiddle.
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A warm, crusty loaf of bread is non-negotiable. Seriously, this sauce deserves to be scooped, wiped, and sopped till the pan’s clean. If you’ve got herbed butter or even leftover garlic confit, even better.
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A cool, crisp side salad works wonders for contrast. Something like arugula with lemon and olive oil can cut right through the richness and spice. Not feeling arugula? Try it with mixed greens and shaved fennel.
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Want a little sweetness on the side? Oddly enough, something like these cinnamon sugar pretzel bites can be a fun, unexpected follow-up. Dessert, meet heat.
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If you’re leaning pescatarian, pair it with a light protein like this pan-seared salmon. The fruity tang complements the arrabbiata beautifully.
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Keep the wine flowing or skip the booze and pour a fizzy Pellegrino with lemon slices. Either way, go with what feels celebratory.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
You absolutely can, especially during peak tomato season. Just blanch and peel them first (nobody likes surprise skins mid-bite), then crush or blend them before adding to the sauce. Keep in mind you may need a touch of sugar to balance that fresh acidity. Let it simmer a bit longer too so the flavors deepen properly.
How spicy is rigatoni arrabbiata really?
It’s got a nice kick, yes, but truly, the heat level is up to you. One teaspoon of crushed red pepper flakes gives a good medium heat. Want it milder? Start with half or none, and add at the end. Want it fiery? Well, I’ve seen folks add two teaspoons and chase it with chilled wine. Follow your heart—and your tastebuds.
Can I make this recipe vegan?
Totally! The main ingredients are already plant-based, so just skip the Pecorino (or sub in a vegan cheese you like). You could also top it with seasoned breadcrumbs for crunch and flavor. The result? Still deeply satisfying, still very much dinner-worthy.
What’s the best type of pasta for this sauce?
Rigatoni really is ideal here—the big tubes and ridges scoop up the spicy tomato sauce like they were born to do it. That said, you can use penne, fusilli, or even bucatini if you’re feeling twisty. Avoid super thin pasta like angel hair, which kinda just folds under a chunky sauce like this.
Rigatoni Arrabbiata
Ingredients
Pasta & Sauce
- 12 oz (340 g) rigatoni pasta or similar tube-shaped pasta
- 3 tbsp (45 ml) olive oil
- 5 cloves garlic thinly sliced
- 1–1 1/2 tsp (1 tsp) crushed red pepper flakes to taste
- 1 28-oz can (800 g) whole San Marzano tomatoes hand-crushed
- 1 tsp salt plus more to taste
- 1/2 tsp (2.5 ml) sugar or to taste (optional)
- freshly ground black pepper to taste
Finishing & Garnish
- 1/4 cup (15 g) fresh flat-leaf parsley chopped
- 1/4 cup (10 g) fresh basil leaves torn
- 1/2 cup (50 g) Pecorino Romano cheese freshly grated, plus more for serving
Equipment
- Large skillet
- Large pot
- wooden spoon
- Colander
Instructions
- Bring a large pot of well-salted water to a boil for the rigatoni. Cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1–2 minutes until golden and fragrant—don’t let it burn.
- Add the crushed red pepper flakes to the oil and garlic. Cook, stirring, for 30 seconds until fragrant.
- Pour in the hand-crushed San Marzano tomatoes (including juices), add salt and sugar if needed. Stir well, bring to a low simmer, and let bubble gently, uncovered, for 15–20 minutes until thickened. Stir occasionally and taste/adjust seasoning.
- Add the drained rigatoni to the sauce. Toss gently to coat, adding reserved pasta water a little at a time if the sauce needs loosening.
- Stir in chopped parsley and torn basil leaves. Taste and adjust for salt, pepper, and extra chili if you like it hot.
- Serve in bowls, top generously with grated Pecorino Romano, extra herbs if desired, and a drizzle of olive oil.
