Rigatoni Arrabbiata
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
314 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Arrabbiata
Description
Rigatoni Arrabbiata centers on rigatoni pasta paired with a sauce made from canned whole peeled tomatoes, garlic, red pepper flakes, and dried thyme. The sauce is cooked by sautéing garlic and spices gently in olive oil before introducing the tomatoes and simmering until thickened. Parmesan cheese is stirred in to add richness and depth. The rigatoni is cooked until slightly underdone and finished in the sauce with optional butter to integrate flavors and add creaminess.
The result is a dish with the firm texture of rigatoni tubes that hold the spicy, tangy sauce well. The interplay of heat from the red pepper flakes and the aromatic herbs give the sauce a balanced punch. Fresh basil, added just before serving, offers a bright finish contrasting the rich tomato base.
This recipe is versatile with rigatoni able to be swapped with similar tubular pastas such as penne or shells. Salt the pasta water generously to season the pasta itself, and adjust the level of spice to taste since "arrabbiata" suggests a noticeable heat element. Basil may be replaced with parsley for a more traditional touch if preferred.
When preparing, take care not to overcook the pasta before combining it with the sauce to avoid mushiness. Reserve some pasta water to loosen the sauce if it becomes too thick during finishing.
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoon s olive oil
- 3 cloves garlic minced
- ½ tablespoon s red pepper flakes
- 1 teaspoon thyme dried
- 2 pounds whole peeled tomato canned
- ½ cup Parmesan Cheese substitute with vegan parmesan of choice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter optional, for finishing sauce
- 1 tablespoon basil chopped, fresh
Instructions
- Salt a large pot of water like the ocean! Cook the pasta following the box instructions but stop short of 2-3 minutes (packages typically list 10 to 15 minutes, so if it says 10 minutes, stop cooking at 7 minutes). Reserve some pasta water for later, about 1⁄2 cup. Set aside.
- Add minced garlic while the oil is still cold, when the garlic starts to sizzle, add red pepper flakes, and dried thyme. Fry on low heat for about 2 minutes. Stir constantly so the garlic doesn’t burn.
- Add a can of peeled whole tomatoes and stir on medium heat for about 8 minutes until the sauce thickens. You can use a wooden spoon to crush the tomatoes a bit (but not too much) to release the juices.
- Add the parmesan cheese, and stir for about 1 minute. You can use vegan parmesan instead as well. Taste, and then add salt / black pepper to taste.
- Add the pasta and butter to the sauce. Stir until just combined. If the sauce looks too dry, you can add a bit of the pasta water. Note: If you're going vegan, you can skip the butter step, or swap with plant-based butter.
- Serve immediately with fresh basil!
Notes
- Salt the pasta water well to season the pasta properly; about 2 tablespoons per gallon is recommended for 1 pound of pasta.
- Cook the rigatoni 2 to 3 minutes less than package instructions so it finishes cooking in the sauce without becoming mushy.
- Adjust the amount of red pepper flakes to control the spiciness to your preference.
- Use fresh basil for garnish, or traditional parsley if preferred.
- Short tubular pastas like penne, shells, or ziti can be substituted for rigatoni.
- Reserve some pasta cooking water to thin the sauce if needed when finishing the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 587mg | 24% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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