Rigatoni Arrabbiata

Canned tomatoes, onions, garlic, Italian seasonings, and a dash of red chili flakes are simmered into a zesty sauce with hearty rigatoni for a bowl of irresistible pasta perfection.

top view of rigatoni arrabbiata in a white serving bowl with parmesan

Flavor: Arrabbiata sauce has red chili flakes (AKA red pepper flakes), which gives it that signature bold and spicy flavor.
Skill Level: Simple ingredients and a few minutes on the stove produce a restaurant-quality dinner in minutes.
Swaps: Save carbs and calories and serve Arrabbiata sauce over bowls of homemade zoodles.
Time-Saving Tip: Purchase a jar of Arrabbiata sauce and season with additional red chili flakes to taste.
Serving Suggestions: Make it a hearty main dish and add seasoned ground beef, Italian sausage, or shrimp. Don’t forget a fresh batch of homemade cheesy garlic breadsticks to soak up all that savory, spicy sauce.

oil , rigatoni , crushed tomatoes , garlic , onion , tomato paste , sugar , red pepper flakes , basil with labels to make Rigatoni Arrabbiata

Ingredient Tips for Rigatoni Arrabbiata

Pasta: Rigatoni is the perfect pasta shape for capturing all that spicy sauce. Other shapes that will hold up well in the rich sauce are penne, rotini, ziti, or cavatappi.
Sauce: The star of this recipe is the sauce, so choose the highest quality canned tomatoes and tomato paste available for the best results. Use more or less red chili flakes to suit your taste; remember the sauce will get spicier as it simmers! If the sauce is too spicy, stir in extra sugar or some shredded carrot. The sweetness of the carrot will offset the spicy red chili flakes.
Variations: Turn an Arrabbiata sauce into a Puttanesca sauce by adding capers, anchovies, and olives. Top with some pecorino or parmesan cheese. Garnish with some fresh basil leaves.

garlic, onion, basil and chili flakes in a skillet

ingredients for rigatoni arrabbiata in a skillet

Try toasting the red pepper flakes in oil briefly for a deeper flavor.
Adding a splash of pasta water to the sauce helps create a silkier texture.
Freeze the sauce separately from the pasta as it will reheat better that way!

Leftover Pasta Perfection

Keep leftover rigatoni Arrabbiata in a covered container for up to 4 days in the refrigerator. Reheat portions in the microwave.

The sauce can be frozen in zippered bags for up to 3 months, reheated on low-medium heat on the stovetop, and served with fresh pasta.

rigatoni arrabbiata in a individual serving bowls with chili flakes

Arrabbiata Goes Great With…

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Rigatoni Arrabbiata is a bold and spicy Italian pasta dish tossed in a zesty tomato sauce with garlic, chili flakes, and herbs.

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Cook ModePrevent your screen from going dark

Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 4 minutes. Add garlic, chili flakes, and basil, and cook for 1 minute.
Stir in the tomatoes, tomato paste, salt, pepper, and sugar. Bring to a simmer and cook uncovered for 10 to 15 minutes.
Meanwhile, cook the pasta according to package directions. Drain well, reserving ½ cup of pasta water.
Toss the rigatoni with the sauce, adding pasta water as needed.
Spoon into four bowls and top with a drizzle of olive oil, parmesan cheese, and fresh herbs if desired.

Tomatoes can vary by brand. If the sauce is tart, add an additional ¼ teaspoon sugar.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta

Cuisine Italian

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