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Rigatoni Pasta Arrabbiata

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30min

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4 servings

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This Rigatoni Pasta Arrabbiata features al dente pasta tubes tossed in a fiery tomato sauce that's both simple and bold. The classic "angry" sauce gets its heat from red pepper flakes, balanced by the natural sweetness of tomatoes and aromatic garlic. The ridged rigatoni pasta perfectly captures the chunky sauce in its grooves and hollow center. Quick to prepare with just a handful of ingredients, this dish delivers authentic Italian flavors with minimal effort, making it perfect for a satisfying weeknight dinner with a spicy kick.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Boil water for pasta

Bring a large pot of water to a boil. Add salt generously (not included in ingredients list).

2
Prepare the garlic

Peel the garlic cloves. Mince or thinly slice.

3
Start the sauce

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.

4
Add heat

Add red pepper flakes to the oil. Stir for 30 seconds to infuse the oil with heat.

5
Add tomatoes

Add canned tomatoes with their juice. If using whole tomatoes, crush them with your hands or a spoon. Bring to a simmer.

6
Season the sauce

Add salt and pepper. Stir to combine.

7
Simmer the sauce

Reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally. The sauce should thicken slightly.

8
Cook the pasta

While the sauce simmers, add rigatoni to the boiling water. Cook according to package instructions until al dente, usually 10-12 minutes. Reserve 1/2 cup of pasta water before draining.

9
Prepare the parsley

Wash thoroughly. Chop finely.

10
Combine pasta and sauce

Drain the pasta. Add pasta directly to the sauce in the skillet. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.

11
Finish and serve

Sprinkle with chopped parsley. Serve immediately.

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