Spicy Rigatoni Arrabbiata Recipe

Why You’ll Love This Recipe

Spicy Rigatoni Arrabbiata is not only quick and easy to make, but it also delivers a punch of flavor in every bite. The spicy tomato sauce is rich and savory, while the rigatoni pasta holds the sauce perfectly, making each forkful full of deliciousness. It’s a great weeknight dinner option that’s packed with taste and texture. Whether you love spicy food or simply want a quick and satisfying meal, this pasta dish will hit the spot!

Ingredients

• 12 oz rigatoni pasta (or any pasta shape of your choice)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste for spice level)
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1/4 cup fresh basil or parsley, chopped (for garnish)
• Grated Parmesan or Pecorino Romano cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions, until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set aside.
2. Prepare the sauce:
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned (be careful not to burn the garlic).
3. Add the tomatoes:
   Add the crushed tomatoes and tomato paste to the skillet. Stir to combine, and bring to a simmer. Let the sauce cook for 10-15 minutes, allowing it to thicken slightly and develop flavor. If the sauce becomes too thick, you can add a splash of the reserved pasta cooking water to reach your desired consistency.
4. Season the sauce:
   Taste the sauce and add salt, pepper, and sugar (if using) to taste. The sugar helps balance the acidity of the tomatoes, but it’s optional. Adjust the spice level by adding more red pepper flakes if you like it hotter.
5. Combine the pasta and sauce:
   Add the cooked rigatoni to the skillet with the sauce. Toss well to coat the pasta with the sauce, adding a little reserved pasta water if needed to help the sauce cling to the pasta. Cook together for 2-3 minutes, allowing the flavors to meld.
6. Serve:
   Transfer the spicy rigatoni to serving plates. Garnish with freshly chopped basil or parsley, and sprinkle with grated Parmesan or Pecorino Romano cheese (if desired).
7. Enjoy:
   Serve immediately, and enjoy the spicy, savory goodness of this classic Italian dish!

Servings and Timing

• Servings: 2-3
• Total time: 25 minutes

Variations

• Vegan Version: Omit the Parmesan cheese or use a plant-based alternative to keep the dish vegan.
• Meat Lovers’ Version: Add cooked Italian sausage or ground beef to the sauce for a heartier version of this dish.
• Vegetable Version: Add sautéed mushrooms, zucchini, or bell peppers to the sauce for extra vegetables and flavor.
• Spicy Extra: If you love extra spice, add some chopped fresh chilies (like Fresno peppers or jalapeños) to the sauce for an added kick.
• Creamy Arrabbiata: Stir in a splash of heavy cream or a dollop of ricotta cheese to the sauce for a creamy twist on the classic.

Storage/Reheating

• Storage: Leftover rigatoni arrabbiata can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the sauce (without pasta) for up to 1 month. To reheat, simply thaw the sauce and reheat on the stove before tossing with freshly cooked pasta.
• Reheating: To reheat the pasta, simply microwave it or heat it in a skillet with a splash of water to loosen up the sauce.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer. Penne, fusilli, or spaghetti would all work great in this dish!

2. How do I make the sauce spicier?

To make the sauce spicier, simply add more red pepper flakes to the sauce or stir in some chopped fresh chilies.

3. Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. Simply blanch, peel, and chop them before adding to the sauce. You’ll need about 3-4 medium tomatoes to replace the canned tomatoes.

4. Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply cook the pasta and toss it with the sauce.

5. How can I make this dish less spicy?

If you prefer a milder version, reduce the amount of red pepper flakes or omit them entirely. You can also balance the spice by adding a little extra sugar or a splash of cream to the sauce.

6. Can I add protein to this dish?

Yes! You can add grilled chicken, Italian sausage, shrimp, or any protein of your choice for a more substantial meal.

7. How do I make the sauce thicker?

If you want a thicker sauce, let it simmer longer to reduce, or add a spoonful of tomato paste to intensify the flavor and thicken the consistency.

8. Can I use a store-bought marinara sauce for this dish?

Yes, if you’re in a pinch, you can use store-bought marinara sauce and just add the red pepper flakes and other seasonings to make it spicy.

9. Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to make this dish gluten-free.

10. Can I use a different cheese instead of Parmesan?

Yes, you can use Pecorino Romano, Grana Padano, or even a dairy-free cheese alternative for a non-dairy option.

Conclusion

Spicy Rigatoni Arrabbiata is the perfect dish when you’re craving something hearty, spicy, and full of flavor. The bold, tangy tomato sauce combined with the heat of red pepper flakes makes this pasta irresistibly delicious, while the rigatoni holds the sauce beautifully in every bite. Whether you enjoy it as a quick weeknight dinner or a flavorful meal to impress your guests, this classic Italian dish will never disappoint.

Spicy Rigatoni Arrabbiata Recipe

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Spicy Rigatoni Arrabbiata is a bold, flavorful pasta dish with a spicy, tangy tomato sauce made from garlic, red pepper flakes, and crushed tomatoes. Served with hearty rigatoni, this quick and easy meal delivers a punch of heat and savory goodness in every bite.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2-3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

1. 12 oz rigatoni pasta (or any pasta shape of your choice)
2. 2 tablespoons olive oil
3. 4 cloves garlic, minced
4. 1 teaspoon red pepper flakes (adjust to taste for spice level)
5. 1 can (14.5 oz) crushed tomatoes
6. 1 tablespoon tomato paste
7. 1/2 teaspoon sugar (optional, to balance acidity)
8. Salt and pepper, to taste
9. 1/4 cup fresh basil or parsley, chopped (for garnish)
10. Grated Parmesan or Pecorino Romano cheese (optional, for topping)

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Instructions

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions, until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set aside.

1. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
2. Add the crushed tomatoes and tomato paste to the skillet. Stir to combine, and bring to a simmer. Let the sauce cook for 10-15 minutes, allowing it to thicken slightly. Add a splash of reserved pasta cooking water if needed for the desired consistency.
3. Taste the sauce and adjust with salt, pepper, and sugar (optional). Adjust spice level by adding more red pepper flakes if desired.
4. Add the cooked rigatoni to the skillet with the sauce. Toss well to coat the pasta, adding more pasta water if needed to help the sauce cling to the pasta. Cook for 2-3 minutes to meld the flavors.
5. Transfer to serving plates. Garnish with freshly chopped basil or parsley, and sprinkle with grated Parmesan or Pecorino Romano if desired.
6. Serve immediately and enjoy the spicy, savory goodness!

Notes

• For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
• If you like more spice, add some chopped fresh chilies like Fresno peppers or jalapeños to the sauce.
• For a heartier dish, add cooked Italian sausage or ground beef to the sauce.
• If you prefer a milder version, reduce the red pepper flakes or omit them entirely.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 10mg