Rigatoni Arrabbiata
A bold and flavorful Rigatoni Arrabbiata recipe featuring al dente pasta tossed in a spicy garlic tomato sauce with fresh herbs and Pecorino Romano. A classic Italian dish that’s quick, comforting, and full of heat.
4 Servings
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
To make this Rigatoni Arrabbiata gluten-free, simply substitute the regular rigatoni with your favorite certified gluten-free rigatoni or penne pasta. Be sure to check all packaged ingredients—such as canned tomatoes and Pecorino cheese—for any potential gluten cross-contamination warnings.