Rigatoni Arrabbiata
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
482 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Arrabbiata
Description
This Rigatoni Arrabbiata recipe begins with gently heating olive oil and red pepper flakes to extract the spice flavors, then removing from heat to infuse the oil with fresh minced garlic without burning. Crushed Italian-style canned tomatoes are added along with salt and sugar to quietly simmer for 20 minutes, yielding a vibrant and balanced sauce with a mild sweetness that counters the chile heat.
While the sauce cooks, rigatoni pasta is boiled in salted water until just under tender, so it finishes cooking while combined with sauce. After draining the pasta, some cooking water is reserved to loosen the thick sauce if necessary. The pasta combines with the sauce and reserved water and cooks briefly in the pan for the flavors to marry and the sauce to coat the rigatoni tubes fully.
The dish is finished with freshly ground black pepper, extra salt if needed, chopped fresh parsley, grated Parmesan cheese, and a drizzle of olive oil, giving it a classic Italian spicy pasta character. The heat level can be adjusted by varying the amount of red pepper flakes or adding fresh chilies.
Ingredients
For the sauce
- ¼ cup extra virgin olive oil
- 2 teaspoons red pepper flakes see note 1
- 5 cloves garlic , crushed/minced
- 1 can tomato 28oz/800g can, crushed, Italian style
- 1 teaspoon sugar
- ½ teaspoon salt
For the pasta
- 1 tablespoon salt
- 12 oz rigatoni pasta
To finish
- salt
- black pepper
- parsley for garnish, fresh
- Parmesan Cheese for garnish, grated
- extra virgin olive oil for garnish
Instructions
Make the sauce
- Pour the extra virgin olive oil into a large pan, add the red pepper flakes, and place over medium-low heat. Cook gently for 3 minutes.¼ cup / 60 ml extra virgin olive oil2 teaspoons red pepper flakes
- Remove the pan from the heat and add the minced garlic. Stir in the oil for 20 seconds, then add the canned tomatoes and all the juice.5 cloves garlic1 can crushed Italian tomatoes
- Add salt and sugar.1 teaspoon sugar½ teaspoon salt
- Return the pan to the heat and cook the sauce on low heat for 20 minutes.
Now cook your pasta
- Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt12 oz / 340 g rigatoni
- Reserve a cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the sauce and ¼ cup of the reserved cooking water.
- Turn the pasta over in the sauce so it's completely coated. Cook for a minute over low heat, adding extra pasta water if the sauce gets too dry.
- Test the seasoning and then serve with fresh parsley, freshly grated parmesan, and a drizzle of EVOO. salt and pepper fresh parsley grated parmesan extra virgin olive oil
Notes
- Adjust the amount of red pepper flakes to control the spice level to your preference.
- Fresh red chilies can be added for an additional boost of flavor and heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 2222mg | 93% |
| Potassium | 526mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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