Rigatoni Arrabbiata

Rigatoni Arrabbiata is a classic Italian pasta dish renowned for its bold and spicy flavors. This dish features rigatoni pasta coated in a fiery tomato sauce made from garlic, red pepper flakes, and extra virgin olive oil. The sauce is simmered to perfection, allowing the flavors to meld together beautifully.

Finished with a sprinkle of fresh parsley and grated Pecorino Romano cheese, this Rigatoni Arrabbiata offers a delightful combination of heat and savory richness. It’s a simple yet satisfying meal that’s perfect for any occasion.

Rigatoni Arrabbiata

Ingredients

1 pound rigatoni pasta 500 grams

28 ounces canned whole peeled tomatoes 800 grams

⅓ cup extra virgin olive oil

4 cloves garlic finely chopped

1 teaspoon red pepper flakes (dried chilli flakes)

½ teaspoon salt plus more for cooking the pasta

2 tablespoons finely chopped parsley

grated Pecorino Romano cheese to serve

Instructions

Fill a large pot with water and place over high heat to boil. To speed it up, use boiling water from your electric kettle.

Put the canned tomatoes in a bowl and crush with a fork or better still, your hands. Set aside.

In a large skillet put the olive oil, garlic and red pepper flakes and place over medium heat.

Stir and cook for just 20 or 30 seconds. It’ll be ready when you can smell the garlic. Be very careful not to burn the garlic or the red pepper. If it looks like anything more than just a gently sizzle, remove the pan from the heat straight away.

Immediately stir in the crushed tomatoes and salt.

Reduce heat and allow to simmer for 15 minutes stirring occasionally until the sauce has thickened and reduced slightly. When cooked, stir in the parsley.

In the meantime, salt the boiling water and cook the rigatoni according to package instructions.

Drain, reserving a cup of the cooking water and add to the arrabbiata sauce and stir to combine.

Serve with Pecorino Romano cheese and a sprinkle of chopped parsley.

Notes:

Tomato Quality: Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice if available.

Garlic Care: Be careful when sautéing the garlic. It should be just golden and fragrant; overcooking can make it bitter.

Red Pepper Flakes: Adjust the amount of red pepper flakes based on your spice preference. Start with less if you’re unsure about the heat level.

Simmer Time: Allow the sauce to simmer until it thickens. This helps concentrate the flavors and develop a richer taste.

Pasta Cooking: Cook the rigatoni until it’s al dente, as it will continue to cook slightly when mixed with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.

Sauce Consistency: If the sauce is too thick after simmering, add a bit of the reserved pasta cooking water to loosen it. If it’s too thin, let it simmer a bit longer.

Cheese: Pecorino Romano adds a sharp, tangy flavor that complements the spiciness of the sauce. Parmesan can be used as a substitute if needed.

Parsley: Fresh parsley adds a nice color and freshness to the dish. It should be added at the end to maintain its vibrant flavor.

Pasta Mixing: Toss the rigatoni in the sauce while it’s still hot to allow it to absorb some of the flavors.

Serving: Serve immediately after mixing with the sauce for the best texture and flavor. Rigatoni Arrabbiata is best enjoyed fresh and hot.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 550 | Protein: 15 g | Total Fat: 22 g | Saturated Fat: 4 g | Cholesterol: 10 mg | Carbohydrates: 72 g | Dietary Fiber: 6 g | Sugars: 8 g | Sodium: 700 mg

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other pasta shapes like penne, ziti, or spaghetti.

Just adjust the cooking time according to the pasta’s package instructions.

Can I make this recipe with fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Blanch, peel, and crush them before adding to the sauce.

You’ll need about 2 pounds of fresh tomatoes to replace the canned tomatoes.

How can I adjust the spiciness of the sauce?

Adjust the amount of red pepper flakes to control the heat.

Start with less if you’re sensitive to spice and add more if desired.

Can I make this dish ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days.

Cook the pasta just before serving for the best texture.

Can I freeze Rigatoni Arrabbiata?

Yes, you can freeze the sauce.

Let it cool completely, then store in an airtight container or freezer bag for up to 3 months.

Reheat and cook fresh pasta when ready to serve.

Can I use a different type of cheese?

Yes, Parmesan cheese can be used as a substitute for Pecorino Romano.

Both cheeses provide a similar salty, tangy flavor.

What if I don’t have fresh parsley?

You can use dried parsley if fresh is not available, but fresh parsley adds a better flavor and color.

Use about 1 tablespoon of dried parsley if needed.

How can I make this recipe vegetarian?

The recipe is already vegetarian.

Ensure that the pasta used does not contain eggs if following a strict vegetarian diet.

What should I serve with Rigatoni Arrabbiata?

This dish pairs well with a simple green salad and crusty bread, like garlic bread or ciabatta, to soak up the sauce.

Can I add protein to this dish?

Yes, you can add cooked chicken, sausage, or even sautéed mushrooms for added protein.

Just mix it into the sauce before combining with the pasta.