Rigatoni Arrabbiata Recipe – Italian Special
Rigatoni Arrabbiata is a beloved Italian dish famous for its bold, spicy tomato sauce made with garlic and red chili flakes. The tubular rigatoni pasta catches every bit of the sauce so you get a punch of flavor in each bite. Ready in under 30 minutes, this recipe is ideal for weeknights when you want something quick yet satisfying. Garnished with fresh parsley and Parmesan, it’s classic, simple, and packs a delicious kick.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
For the Pasta:
- 12 oz (340 g) rigatoni
- Salt (for boiling water)
For the Arrabbiata Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving, optional)
How to make Rigatoni Arrabbiata :
Cook the Pasta:Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Make the Arrabbiata Sauce:In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant (be careful not to burn the garlic).
Stir in the crushed tomatoes and season with salt and pepper. Bring to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
Combine Pasta and Sauce:Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta, adding reserved pasta water a little at a time to reach your desired sauce consistency.
Serve:Divide the pasta among plates, garnishing with fresh basil or parsley and grated Parmesan cheese if desired.
Recipe Notes:
Chili Level: Adjust the amount of red chili flakes to suit your heat tolerance—less if you prefer mild, more for extra spice.
Tomato Choice: Use good quality canned San Marzano or vine-ripened fresh tomatoes—they make a big difference in flavor.
Pasta Cooking: Cook rigatoni to al dente as it will continue to absorb sauce after draining.
Sauce Enhancements: A splash of olive oil or a pinch of sugar can cut through acidity, if needed.
Serving Suggestions: Serve with grated Parmesan or Pecorino, fresh basil or parsley, and crusty bread to mop up the sauce.
