Rigatoni Arrabbiata
Spicy, garlicky, and silky with tomato richness, this Rigatoni Arrabbiata is pantry magic at its finest—think olive oil, garlic, spicy pepper flakes, and sweet San Marzano tomatoes. It’s a big, bold, sauce-clinging bowl of comfort that comes together in under 30 minutes using simple ingredients and a whole lot of flavor.
4
bowls
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.
Notes
This is a pantry-friendly, flexible pasta—swap the rigatoni for penne or ziti, add sautéed veggies or a protein if desired, and use Parmesan if you’re out of Pecorino. For vegan, skip the cheese or use a plant-based alternative. Always taste and adjust the chili to your liking!
Nutrition
Calories: 480kcal | Carbohydrates: 80g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 890mg | Potassium: 600mg | Fiber: 5g | Sugar: 9g | Vitamin A: 900IU | Vitamin C: 28mg | Calcium: 200mg | Iron: 4.5mg