Easy Rigatoni Arrabbiata Recipe
Spicy, garlicky rigatoni tossed in a lively tomato-chile sauce. Pantry staples, weeknight-easy, and big on flavor.
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Servings:
Ingredients
Main Ingredients
- 12 oz rigatoni pasta cook until al dente
- 2 tbsp extra-virgin olive oil
- 0.5 cup finely chopped onion
- 3 tsp minced garlic
- 1 tsp crushed red pepper flakes reduce for milder heat
- 1 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.5 tsp granulated sugar balances acidity (optional)
- 0.5 cup reserved pasta water
- 0.25 cup chopped fresh basil
- 0.5 cup grated Parmesan cheese for serving
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water and drain.
- Warm olive oil in a wide skillet over medium heat. Soften the chopped onion for 3 to 4 minutes.
- Stir in garlic and red pepper flakes. Cook until fragrant, about 30 to 60 seconds.
- Add tomato paste and cook, stirring, for 1 minute to slightly darken and caramelize.
- Pour in crushed tomatoes. Season with salt, black pepper, and sugar. Simmer gently for 10 to 12 minutes.
- Toss in drained rigatoni and splash in the reserved pasta water. Stir until the sauce clings to the pasta.
- Fold in the chopped basil. Taste and adjust salt or heat as needed.
- Serve hot with grated Parmesan on top.
Notes
For extra heat, stir in a small spoon of Calabrian chile paste. Try penne or ziti instead of rigatoni, or add sautéed mushrooms or crispy pancetta for variation. Leftovers keep up to 4 days refrigerated; reheat with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Easy Rigatoni Arrabbiata Recipe flavors. All ingredient ratios and instructions are independently developed.