Description
Rigatoni Arrabbiata is a classic Italian pasta dish featuring hearty rigatoni tossed in a bold, spicy tomato sauce infused with garlic, olive oil, and red pepper flakes. Simple pantry ingredients create a rich, flavorful sauce that clings beautifully to every pasta tube. Finished with fresh parsley and Parmesan cheese if desired, this easy recipe is perfect for a quick weeknight dinner with authentic Italian flavor.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Sauce
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced or minced
- 1/2–1 teaspoon crushed red pepper flakes, to taste
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup reserved pasta cooking water
Garnishes
- 2 tablespoons chopped fresh parsley
- 1/4 cup freshly grated Parmesan cheese, optional
- Fresh basil leaves, optional
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook for 30–60 seconds until fragrant, being careful not to burn the garlic.
- Build the sauce: Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, salt, black pepper, and oregano if using.
- Simmer: Reduce the heat to low and simmer the sauce for 15–20 minutes, stirring occasionally, until thickened and flavorful.
- Combine the pasta and sauce: Add the drained rigatoni to the skillet. Toss well, adding a splash of reserved pasta water as needed to help the sauce coat the pasta.
- Finish the dish: Stir in the chopped parsley and adjust the seasoning to taste.
- Serve: Divide among bowls and garnish with Parmesan cheese and fresh basil if desired. Serve immediately.
Notes
- Adjust the red pepper flakes to control the heat. Start with 1/2 teaspoon for a milder sauce.
- Use good-quality canned tomatoes for the best flavor.
- For a traditional dairy-free version, omit the Parmesan cheese.
- Add a splash of pasta water gradually to create a silky sauce that clings to the rigatoni.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently in a skillet with a little water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
