Easy Rigatoni Arrabbiata Recipe (Spicy Tomato Pasta)
Rigatoni Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce and effortless simplicity. The word “arrabbiata” translates to “angry” in Italian and refers to the heat that comes from the use of peperoncino and garlic in the sauce. Even though it’s made with only a handful of basic pantry ingredients, this pasta dish is anything but boring. It’s a super quick and low effort recipe that’s popular for its bold and spicy flavors.
Ingredients and Tools You’ll Need
Step-by-Step Instructions to Make Rigatoni Arrabbiata
Step 1
Bring a large pot of water to a rolling boil. Meanwhile, start to prepare the sauce.
Step 2
Remove the parsley leaves from the stems and reserve the stems for later. Finely chop the garlic cloves and parsley.
Step 3
Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the reserved parsley stems and sauté them for a few minutes. Then, discard the stems. This step is optional to infuse the oil with extra flavor.
Step 4
Add the garlic and red pepper flakes to the pan and sauté for a couple of minutes. Make sure not to burn the garlic, or it will become bitter.
Step 5
Next, add the canned tomatoes and crush them with the back of a spoon. Season with salt and pepper to taste. Let the sauce gently simmer over low-medium for about 15 minutes, or until the pasta is ready.
Step 6
Once the water is boiling, add a generous amount of salt and cook the rigatoni according to package instructions, or for about 2 minutes if you are using fresh pasta. Avoid overcooking the pasta, and drain it as soon as it’s tender but still has a nice bite to it. Once the pasta is “al dente”, drain it with a skimmer or slotted spoon and transfer it directly to the saucepan. Toss and stir the pasta until it’s evenly coated with sauce. Lastly, stir in the chopped parsley. Serve the Rigatoni Arrabbiata with a sprinkle of fresh Parmesan cheese. Enjoy!
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Easy Rigatoni Arrabbiata Recipe (Spicy Tomato Pasta)
Ingredients
- 200 g Rigatoni pasta (dried) OR about 300g fresh pasta – for handmade rigatoni you will need about 200 g of flour and 2 eggs.
- 4 tbsp extra virgin olive oil
- 3 garlic cloves – finely chopped
- 1 tsp red pepper flakes or dried and crushed peperoncino – this will yield a sauce with medium spiciness. For a milder sauce or more heat, please adjust the amount to your liking.
- 400 g canned tomatoes – whole and peeled
- 1 bunch of fresh parsley (about 40 g)
- Salt and pepper to taste
- Parmesan cheese to serve
Instructions
- Bring a large pot of water to a rolling boil. Meanwhile, start to prepare the sauce.
- Remove the parsley leaves from the stems and reserve the stems for later. Finely chop the garlic cloves and parsley.
- Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the reserved parsley stems and sauté them for a few minutes. Then, discard the stems. This step is optional to infuse the oil with extra flavor.
- Add the garlic and red pepper flakes to the pan and sauté for a couple of minutes. Make sure not to burn the garlic, or it will become bitter.
- Add the canned tomatoes and crush them with the back of a spoon. Season with salt and pepper to taste. Let the sauce gently simmer over low-medium for about 15 minutes, or until the pasta is ready.
- Once the water is boiling, add a generous amount of salt and cook the rigatoni according to package instructions, or for about 2 minutes if you are using fresh pasta. Avoid overcooking the pasta, and drain it as soon as it’s tender but still has a nice bite to it. Once the pasta is “al dente”, drain it with a skimmer or slotted spoon and transfer it directly to the saucepan. Toss and stir the pasta until it’s evenly coated with sauce. Lastly, stir in the chopped parsley. Serve the Rigatoni Arrabbiata with a sprinkle of fresh Parmesan cheese. Enjoy!
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