Rigatoni Arrabbiata

5 from 1 vote

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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: rigatoni arrabbiata

Servings:

Calories: 303kcal

Author: Maria D'Errico

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)*

US Customary - Metric

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