Rigatoni Arrabbiata

User Reviews

5.0

150 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    8 servings

  • Calories

    314 kcal

  • Course

    Main Course

  • Cuisine

    Italian

Rigatoni Arrabbiata

Spicy, simple rigatoni arrabbiata with fresh tomatoes and garlic—my favorite weeknight pasta that brings Rome right to my kitchen in just 20 minutes!

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Ingredients

Servings
  • 1 pound rigatoni pasta
  • 2 tablespoon s olive oil
  • 3 cloves garlic minced
  • ½ tablespoon s red pepper flakes
  • 1 teaspoon dried thyme
  • 2 pounds canned peeled whole tomato
  • 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 fresh basil chopped
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with fresh basil!
Equipments used:

Notes

  • Salt the pasta water generously! It should taste briny. For 1 pound of rigatoni, I recommend 2 tablespoons of salt to 1 gallon of water.
  • I recommend cooking the pasta 2 to 3 minutes under package directions since you'll finish cooking the pasta in the sauce. If you cook to package directions, it might be too mushy! 
  • Arrabbiata literally means "angry pasta" so it's definitely got a kick to it. Make sure to adjust the spice levels to suit your taste. 
  • Rigatoni can be substituted with any short, tubular pasta (e.g., penne, shells, ziti, cavatappi, etc.) 
  • The traditional recipe calls for parsley, but I've used basil (mostly because the batch of parsley I had in my fridge the day I shot this recipe was all wilted, and I wanted something fresh instead). So if you want to go a more traditional route, make sure to garnish with parsley, not basil! 

Nutrition Information

Show Details
Calories 314kcal (16%) Carbohydrates 48g (16%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 12mg (4%) Sodium 587mg (24%) Potassium 366mg (10%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 475IU (10%) Vitamin C 11mg (12%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition 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.

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5.0

150 reviews
Excellent

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