Garlic, San Marzano tomatoes, red pepper flakes, rigatoni pasta, olive oil, and fresh herbs make this spicy Rigatoni Arrabbiata unforgettable.
You ever have one of those evenings where you open the fridge and it just judges you? That was me last week. I’d skipped groceries, had a mountain of dishes in the sink, and frankly, zero patience. I wasn’t in the mood for a 12-step lasagna or anything remotely fancy.
And that’s when I remembered this Rigatoni Arrabbiata recipe. Bold. Spicy. Fast. Basically everything I aspire to be when life gets overwhelming.
This dish? It’s not complicated, but wow, does it hit. It’s like therapy in pasta form—only cheaper and served with cheese.
The first time I made Rigatoni Arrabbiata, I was in a mood. It was raining, I’d just had an exhausting call with my internet provider, and nothing was going right. I wanted comfort food—but not the soft, cuddly kind. I needed something with heat. With bite. With attitude.
Enter this spicy tomato-packed wonder. I pulled together some pantry staples, threw it all in a pan, and by the time I sat down with a steaming bowl of pasta, I felt… better. Not fixed. But soothed. Like a good vent session with a friend who doesn’t sugarcoat things.
Why You’ll Love This Rigatoni Arrabbiata Recipe?
Let me tell you why you’re going to want this in your regular dinner rotation:
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It’s spicy enough to wake your tastebuds up, but not so spicy that you regret your choices.
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It uses simple pantry ingredients—so even when the fridge is giving you tumbleweeds, you’re covered.
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It’s ready in under 30 minutes, which is basically a love letter to weeknights.
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You can totally adjust the heat depending on your mood.
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It reheats like a dream (and yes, it’s even better the next day).
Ingredient Notes:
I know some of these sound basic, but trust me—when each one is doing its job, the result is chef’s kiss.
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Olive oil: Not the time for your bargain bottle. Use the good stuff here. It’s the first thing in the pan and sets the tone.
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Garlic: Four cloves. Thinly sliced. No skimping. That mellow roasted garlic vibe makes the base sing.
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Red pepper flakes: This is where the “arrabbiata” or “angry” in the name comes in. Use less if you’re feeling chill, more if you’re in your villain era.
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San Marzano tomatoes: The Beyoncé of canned tomatoes. Sweet, rich, and not too acidic. Crush them by hand for a rustic feel or blend them if you’re fancy.
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Rigatoni: I love this shape for its sauce-catching ridges. Penne works too, but rigatoni gives me main character energy.
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Fresh herbs: Don’t underestimate how much brightness parsley and basil add. They bring the whole thing to life.
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Pecorino Romano: Sharp, salty, and a little funky. It’s the cherry on top.
How To Make Rigatoni Arrabbiata?
Step 1: Sauté with purpose
Heat that olive oil and toss in the garlic. Cook it gently until golden—not brown, not burnt, just toasty. Add the chili flakes. Stir like you mean it.
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Step 2: Add the tomatoes
Dump in your crushed tomatoes and stir like your life depends on it. Add a little salt. If your tomatoes are too punchy, a pinch of sugar smooths it out. Let it simmer and get all saucy and magical.
Step 3: Boil your pasta
Salted water. Rigatoni in. Cook till al dente—none of that mushy nonsense. Save some pasta water before draining. You’ll want that starchy gold.
Step 4: Unite the sauce and pasta
Throw your rigatoni into the sauce and toss it around like a DJ mixing beats. Add pasta water as needed. You want glossy, clinging sauce, not soup.
Step 5: The final flourish
Tear in some basil, scatter in parsley, and top with heaps of Pecorino Romano. Optional: another hit of chili flakes and a drizzle of olive oil if you’re feeling extra.
Storage Options:
Stick the leftovers in an airtight container and refrigerate. They’ll be good for 3-4 days. Reheat with a splash of water to loosen the sauce. Midnight snack? Don’t even pretend you haven’t thought about it.
Variations and Substitutions:
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No rigatoni? Use penne, fusilli, even spaghetti if that’s all you’ve got.
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Vegan? Ditch the cheese or sub in your favorite plant-based one.
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No fresh herbs? Dried will do, just use sparingly.
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Want protein? Add grilled chicken, sautéed shrimp, or even chickpeas for a twist.
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Low heat preference? Just use half the chili flakes—or leave them out and call it tomato basil rigatoni. We won’t tell.
What to Serve with Rigatoni Arrabbiata?
You’ve got options, friend:
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Garlic bread: Always and forever.
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Simple green salad: Something crisp with lemony vinaigrette cuts through the richness.
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Roasted veggies: Zucchini, mushrooms, or eggplant love this pasta.
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Wine: A bold red (like Chianti or Sangiovese) pairs beautifully, but honestly, a fizzy soda hits the spot too.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! The sauce can be made in advance and refrigerated. Just reheat and toss with fresh pasta.
Is this really spicy?
It’s got a kick, but you control the fire. Start small with the chili flakes and build up.
Can I freeze it?
Yep—freeze the sauce separately for up to 2 months. Defrost, reheat, and toss with hot pasta.
So, what do you think? Too spicy or just right? Is this the dish that saves your Tuesday like it did mine? Either way, I hope it lands in your “keep forever” pile.
Leave a comment, send a pic, or just tell me how it went. And if it made your day even 1% better? Then hey—that’s a win in my book.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rigatoni Arrabbiata
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves thinly sliced
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1 28-ounce can whole San Marzano tomatoes, hand-crushed or blended
- Salt to taste
- 1 teaspoon granulated sugar optional, to balance acidity
- 16 ounces rigatoni pasta
- 1/4 cup fresh parsley finely chopped
- 1/4 cup fresh basil leaves torn
- Freshly grated Pecorino Romano cheese for garnish
- Additional red pepper flakes for garnish (optional)
- A light drizzle of olive oil for serving (optional)
Instructions
Prepare the Sauce
- In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and sauté gently for 1 to 2 minutes until lightly golden and fragrant. Stir in the crushed red pepper flakes and toast briefly for 10–15 seconds.
Simmer the Tomatoes
- Add the hand-crushed San Marzano tomatoes to the skillet. Stir well to combine with the garlic and chili oil. Season with salt and, if needed, add sugar to offset any sharp acidity. Lower the heat and allow the sauce to simmer uncovered for 15 to 20 minutes, stirring occasionally until it thickens.
Cook the Pasta
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Then, drain the pasta and set it aside.
Combine Pasta and Sauce
- Add the cooked rigatoni directly into the skillet with the simmered sauce. Gently toss to coat the pasta evenly. If the sauce appears too thick, add the reserved pasta water gradually, a few tablespoons at a time, until the desired consistency is reached.
Add Herbs and Garnish
- Remove the skillet from heat. Stir in the freshly chopped parsley and torn basil leaves. Plate the pasta, then garnish with grated Pecorino Romano cheese, additional red pepper flakes (if desired), and a light drizzle of olive oil.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
