Servings
Font
Back
5.0 from 3 votes

Rigatoni Arrabbiata

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • ⅓ cup good olive oil
  • 12 whole cloves of garlic, peeled
  • 1 (28 oz) Can of San Marzano Tomatoes
  • 2½ tbsp dry red wine
  • 1 tsp whole fennel seeds, chopped
  • ½ tsp crushed red pepper flakes
  • 2 tbsp fresh basil, chopped + more for serving
  • Sea salt and freshly cracked pepper, to taste
  • Parmesan, freshly grated, for serving
  • 8 oz rigatoni

Instructions

    Cup of Yum
  1. In a medium Dutch oven over medium-low heat, warm the olive oil and garlic cloves together, stirring occasionally, for 10-12 minutes, or until the garlic has softened and is lightly golden brown.
  2. Meanwhile, drain the tomatoes and place them in a food processor; pulse until they are roughly chopped.
  3. Remove the softened garlic cloves with a slotted spoon and place them in the food processor with the tomatoes; pulse until the garlic is chopped.
  4. Pour the tomato mixture into the same Dutch oven that has the olive oil. Add the remaining tomato juice, wine, crushed fennel seeds, and crushed red pepper flakes and whisk until well combined. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
  5. After simmering, add the chopped basil, taste the sauce, and season with sea salt and freshly cracked pepper to taste. 
  6. Meanwhile, bring a large pot of salted water to a full boil and cook your pasta per instructions. 
  7. Two minutes before the pasta is al dente, using a large slotted spoon, lift the pasta out of the boiling water and add it directly to the sauce. Add two tablespoons of pasta cooking water, if needed. Toss the pasta well and simmer in the sauce for 2-3 minutes, or until the pasta is al dente. 
  8. Ladle into bowls and serve immediately with extra basil and freshly grated parmesan cheese. Enjoy.