The aroma of simmering tomatoes and garlic can bring a comforting warmth to the kitchen, making you feel right at home. This dish—Arrabbiata Rigatoni—comes together in just 30 minutes and delivers a perfect balance of heat and flavor with every bite. It’s an uncomplicated, hearty meal that highlights the vibrant taste of Italian cuisine.
This recipe is perfect for weeknight dinners when you want to impress without spending hours in the kitchen. It’s wonderful for casual gatherings or a cozy night in. You can easily make the sauce ahead of time and store it in the fridge for up to three days.
Why You’ll Love This Recipe
- The robust tomato sauce is both spicy and rich in flavor.
- Cooking the pasta directly in the sauce infuses it with taste.
- It’s ready in under 30 minutes, making it perfect for busy nights.
- The fresh parsley adds a burst of color and freshness.
What You’ll Need
Here’s everything you’ll need to make this delicious dish.
For the Sauce
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped, pressed, or grated
- ¼ teaspoon red pepper flakes (more or less to taste)
- 28 ounces whole peeled tomatoes
- ½ cup water to rinse can
- 1 teaspoon salt (or more to taste)
- 3 tablespoons flat-leaf parsley, chopped
For the Pasta
- 12 ounces rigatoni
- ¾ gallon water
- 1½ tablespoons sea salt (for the pasta water)
Use fresh parsley for the best flavor.
Substitutions & Swaps
- Olive oil: Can use vegetable oil or butter.
- Red pepper flakes: Substitute with fresh chili or omit for less heat.
- Whole peeled tomatoes: Diced tomatoes work well too.
- Rigatoni: Penne or fusilli are great alternatives.
How to Make It
Enjoy the culinary process of creating this delightful dish.
Warm oil
Warm 3 tablespoons extra virgin olive oil in a large skillet over low heat.
Sauté garlic and pepper
Add 3 cloves of finely chopped garlic and ¼ teaspoon red pepper flakes. Fry gently for about a minute without burning.
Add tomatoes
Incorporate 28 ounces of whole peeled tomatoes into the skillet. Rinse the can with ½ cup of water and add this water to the pan as well, ensuring all the flavors are in the pot.
Season and simmer
Season with 1 teaspoon salt, then crush the tomatoes with a fork. Simmer the sauce on medium heat for 15 minutes.
Boil pasta
In the meantime, bring ¾ gallon of water to a boil and add 1½ tablespoons sea salt. Cook the rigatoni according to the package instructions minus 3 minutes.
Reserve and drain
Once cooked, reserve 2 cups of pasta cooking water, drain the pasta, and add it to the sauce.
Combine and finish cooking
Add 1 cup of reserved pasta water to the sauce and stir well. Finish cooking the pasta in the sauce, stirring frequently and adding more pasta water if necessary.
Add parsley
Shortly before turning off the heat, add 3 tablespoons of chopped flat-leaf parsley.
Serve
When the pasta is "al dente," turn off the heat and serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta can become mushy when frozen.
Reheat: Microwave or heat on the stovetop for 5-7 minutes.
Tips for Best Results
- Use quality olive oil for enhanced flavor.
- Adjust red pepper flakes based on your heat preference.
- Make sure to reserve enough pasta water for a creamy consistency.
- Mix the pasta and sauce gently to avoid breaking the rigatoni.
Serving Suggestions
- Pair with a fresh green salad for a complete meal.
- Serve with crusty bread to soak up the sauce.
- Complement with a glass of red wine for an Italian experience.
