Rigatoni arrabbiata is the perfect blend of spice and hearty flavor. A classic Italian pasta dish, it features dried red chilis simmered in sweet San Marzano tomatoes. It's easy to make and you can adjust the spiciness to your taste!
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Although "arrabbiata" means angry in Italian, there's nothing to be mad about with this authentic pasta recipe! In fact, a big bowl of pasta with arrabbiata sauce is my happy place. The sauce is rich and complex, with the perfect amount of spiciness. What makes this recipe so special is the use of San Marzano tomatoes, which add a touch of sweetness and acidity that make the chili flavors shine.
Arrabbiata is a spicy tomato sauce, but I truly believe this dish can be enjoyed by most! While you need to tolerate some level of spice, the key is adjusting the spiciness to what you and your family prefer. The recipe as written provides a moderate level of spice, but I'll guide you through how to make this pasta mild or even extra fiery for all you chili lovers out there!
This recipe is really easy to throw together, making it my favorite for busy weeknights or relaxing date nights at home. It's even perfect for when I'm feeling a bit under the weather and need a spicy bowl of comfort food. The richness of this pasta goes great with a fresh salad, like burrata caprese or a spinach and arugula salad. I love to serve this pasta with a fresh slice of stirato bread, using it soak up all the extra sauce. An Italian dessert is the perfect end to the meal, with salted caramel budino, espresso ice cream, and chocolate ricotta cake being favorites! And if you're looking for more delicious Italian pastas, check out this bucatini pomodoro, rigatoni al forno, and mushroom pappardelle!
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Ingredients
Ingredient Notes
- Rigatoni: although penne arrabbiata is a classic, I prefer to use rigatoni! I find the larger, wider tubes of the rigatoni hold more sauce and distribute flavor well. It really packs flavor into each bite!
- Crushed red pepper flakes: I prefer to use chilis in this form because they are a pantry staple that is always available. Over the years, I've had arrabbiata using many variations of fresh and dried chilis. I keep going back to standard red pepper flakes because they are just as delicious and very convenient.
- San Marzano tomatoes: these are my favorite types of tomatoes because they have a subtle sweetness that brings out the chili flavors. They are sold whole in a can, so I use my hands to crush them before putting them in the sauce. I recommend using authentic San Marzano tomatoes, which are grown in the Agro Sarnese-Nocerino region of Campania, Italy, with a microclimate that produces the most flavorful tomatoes. To be sure you are purchasing authentic San Marzano tomatoes, look for two logos on the can – the yellow and red DOP stamp from the EU and the colorful logo of the Agro Sarnese-Nocerino Consorzio.
- Garlic: the garlic should be peeled and sliced to give the sauce subtle flavor without overpowering the chili. This is essential, because the chilis should be the star in an arrabbiata sauce. For this reason, I never mince the garlic because I find this creates a stronger, competing flavor.
- Pecorino Romano: a bold pasta needs a bold cheese, so I always garnish with a bit of Pecorino Romano at the very end. The savory saltiness of the cheese brings all the flavors together into the perfect bite. Like with the San Marzano tomatoes, I prefer to use a DOP certified Pecorino Romano. Made from sheep's milk in the Lazio region of Italy, nothing compares to it's tangy and robust flavor. Be sure to look for the red and yellow DOP logo to ensure the product is authentic!
See recipe card for quantities.
Substitutions and Variations
- Use a different kind of chili: instead of the crushed red pepper flakes, you could use whole, dried red chili peppers (known as "peperoncino" in Italian), chopping them to your desired size. You could also use spicy cherry peppers. My favorite is to add in chopped Calabrian chilis, which gives the arrabbiata a subtle smoky, fruity flavor that complements the San Marzano tomatoes. I always recommend starting off with very small amounts and adding more to taste as the sauce simmers.
- Adjust the spiciness level: follow this expert tip for guidance on how to make this arrabbiata mild, moderate, or extra spicy!
- Use a different tomato: if you don't have San Marzano tomatoes on hand, you can instead use "San Marzano-style" tomatoes. They are grown outside of the designated Italian region, but use the same tomato seed and have a similar flavor. You could also use regular crushed tomatoes or tomato sauce.
- Use a different pasta: you can use the pasta of your choice. I like arrabbiata with shorter, tube shaped pastas that hold the sauce well. Penne regate is a classic choice, while ziti and tortiglione are also great options. You can break tradition and go with a spaghetti arrabbiata for an elegant presentation and a faster cook time!
- Garnish with a different cheese: if you don't have Pecorino Romano on hand, you can substitute with Parmigiano-Reggiano or regular parmesan. It has a milder flavor that pairs well with the spicy sauce and may be easier to find at the store. You can omit it altogether for a vegan version!
Instructions
Step 1: heat the olive oil in a large sauté pan or skillet over medium-low heat. Add the garlic, sauteéing for about 2 minutes until it becomes golden and fragrant. Add the crushed red pepper flakes and sauté for 30 more seconds. Then add the crushed tomatoes and salt, stirring to combine. Bring to a simmer and cook for about 15 minutes to let the flavors meld. Stir occasionally and add more salt and red pepper to taste as needed.
Step 2: while the sauce simmers, bring a large pot of water to a boil and add salt. Then add the pasta and cook extra al dente (about 1 minute less than the package instructions). Stir occasionally to prevent sticking. Just before draining, reserve some pasta water and set aside.
Step 3: add the drained pasta to the pan with the sauce, tossing together until combined. Add small amounts of pasta water to achieve your desired consistency.
Step 4: remove the pan from the heat and garnish with fresh parsley and Pecorino Romano. Serve immediately and enjoy!
Storage
You can store the pasta in an airtight container in the refrigerator for up to 3 days. Refrigerate some of the pasta water and drizzle a small amount over the leftovers before reheating to freshen up the sauce. You can also freeze the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
All leftovers should be reheated to at least 165°F (74°C). You can reheat the pasta in a skillet on medium-low heat until it reaches temperature. You can also use a microwave in 1 minute increments until heated throughout.
See the USDA Leftovers and Food Safety guide for more information on how to handle leftovers safely.
Expert tips
- Control the spiciness of your arrabbiata by adjusting the amount of crushed red pepper flakes. Here is a spiciness guide: mild: ¼ to ½ teaspoon; moderate: 1 teaspoon; hot: 1½ to 2 teaspoons. I recommend always starting on the lower end of the range. It can be difficult to fix a sauce with too much spice. It's best to slowly build the spiciness by adding more to taste as the sauce simmers.
- For the ideal balance of flavor, slice the garlic instead of mincing it. This adds the perfect amount of garlic flavor without overpowering the chili.
- Cook the rigatoni extra al dente (about 1 minute less than package instructions). It will cook more when you toss it in the pan with the warm sauce.
FAQ
Both arrabbiata and marinara are tomato-based sauces, but they vary in ingredients and flavor. Arrabbiata contains crushed red pepper flakes for a bold, spicy kick. The ingredients are simple and an arrabbiata traditionally does not contain onions. In contrast, marinara has a mild flavor and often contains more ingredients, like onions and herbs.
If your sauce ends up too spicy, you could add more crushed tomatoes. This may dilute the spiciness to an acceptable level. Adding a sweet element, like a pinch of sugar or a small amount of honey, may help to reduce the spiciness by balancing out the flavors. You could also try to mellow the sauce by adding a small amount of cream or whole milk.
Related
Looking for more authentic pasta recipes? Try these:
Pairing
Here are my favorite dishes to serve with rigatoni arrabbiata:
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Recipe
Rigatoni Arrabbiata
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Ingredients
Arrabbiata Sauce:
- ¼ cup extra virgin olive oil
- 4 cloves garlic (peeled and thinly sliced)
- 1 teaspoon crushed red pepper flakes (adjust to taste)*
- 1 (28-ounce) can San Marzano tomatoes (crushed)*
- ½ teaspoon kosher salt (plus more to taste)
- 2 tablespoons fresh parsley (chopped)
- Pecorino Romano (grated, for garnish)*
Pasta:
- 1½ tablespoons kosher salt
- 1 pound rigatoni (dried)*
Instructions
- Make the arrabbiata sauce: in a large skillet or sauté pan, heat the olive oil over medium-low heat. Add the garlic and sauté until it becomes golden and fragrant, about 2 minutes. Add the crushed red pepper flakes and sauté for 30 more seconds. Then add the tomatoes and ½ teaspoon of salt, stirring to combine. Bring to a simmer and cook for about 15 minutes to develop the flavors. Stir occasionally, adding more salt and crushed red pepper to taste as needed.
- Cook the pasta: while the sauce simmers, bring a large pot of water to a boil. Add the 1½ tablespoons of salt and stir. Then add the pasta and cook extra al dente (about 1 minute less than the package instructions). Stir occasionally to prevent sticking. Just before draining the pasta, reserve 1 cup of pasta water and set aside. Then drain the pasta when ready.
- Combine the pasta and sauce: add the drained pasta to the pan with the sauce. Toss together until well combined, adding small amounts of pasta water as needed to achieve your desired consistency.
- Garnish and serve: remove the pan from the heat and garnish with fresh parsley and Pecorino Romano. Serve immediately and enjoy!
Video
Notes
- Adjust the spiciness level: this recipe has a moderate level of spice. You can control the spiciness by adjusting the quantity of crushed red pepper flakes. For mild: ¼ to ½ teaspoon; moderate: 1 teaspoon; hot: 1½ to 2 teaspoons. Start on the lower end of the range and add more red pepper to taste as the sauce simmers.
- Use a different chili: you can substitute the crushed red pepper flakes with a whole red chili pepper (known as "peperoncino" in Italian), chopping it to your desired size before using. You can also add cherry peppers or Calabrian chilis for more spiciness and complex flavor. Start with very small amounts and add more to taste as the sauce simmers.
- San Marzano tomatoes: these come whole in a can, and I crush them with my hands before adding to the sauce. If unavailable, you can instead use San Marzano-style tomatoes, regular crushed tomatoes, or tomato sauce.
- Pecorino-Romano: you can use Parmigiano-Reggiano or regular parmesan instead. Omit altogether for a vegan version.
- Rigatoni: you can use a different pasta shape of your choice. Penne regate, ziti, and tortiglione are great options. Or you can make spaghetti arrabbiata for a faster cook time!
- Fresh pasta conversion: if you're cooking with fresh pasta instead, use 1½ pounds of fresh pasta for every 1 pound of dried. Adjust the cook time accordingly. Since fresh pasta absorbs less water, be conservative when adding pasta water to the sauce to prevent it from getting too liquidy.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Refrigerate some pasta sauce to drizzle over the leftovers before reheating. You can also freeze the pasta in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: all leftovers should reach a temperature of at least 165°F (74°C) when reheating. You can warm up the pasta in a skillet over medium-low heat or a microwave in 1 minute increments until it reaches temperature.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
This pasta dish is spicy and spectacular! The ingredients may be simple, but they are perfectly balanced and create a delicious dinner that will have your family raving. The spice level is perfect, not too hot, but with just the right “kick” to keep things interesting. The flavors are rich, bright, and brilliant. This has instantly become my new favorite pasta, and it just might become yours, too.
Maria D'Errico says
Thank you, I'm glad you enjoyed the pasta!