Super Easy and Tasty Rigatoni Arrabbiata

You will see Rigatoni Arrabbiata on many menus all over the world, in more or less any Italian [and ''Italian''] restaurant, spelled in the most suspicious ways and that is fine, as long as it is as delicious as this pasta dish right here. Spicy tomato sauce made with few and simple ingredients coats every single pasta to perfection. From stove to table in under 30 minutes, get ready to feast!

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• Rigatoni Arrabbiata Ingredients
• How To Cook Rigatoni Arrabbiata?
• People Also Ask [FAQs]
• Tips And Tricks For Rigatoni Arrabbiata
• Recipe

Originally from the Lazio region of Italy [right in the middle of the boot, where Rome is], this sauce is a staple in all restaurants and most households.

When going to Italy, for people who love some heat in their food, this is a must-try, and the dish Jay eats the most while we are visiting family.

Usually prepared using only extra virgin olive oil, red pepper flakes, garlic cloves, whole San Marzano tomatoes, and your pasta of choice, this is a delicious meal that requires very little time and effort and can be modified to please any palate.

With a few amendments to make everyday life even easier, I hope you enjoy this arrabbiata sauce as much as we do!

Rigatoni Arrabbiata Ingredients

• Extra Virgin Olive Oil: Rich in flavor, perfect to enhance any dish, from salads to pasta. If you have it, please use it.
• Onion: Not an ingredient that is traditionally used in pasta all'arrabbiata in Italy, but, as we are citizens of the world, and onion is one of the best ingredients to add to most savory dishes, if you have one, slice it thinly and use it as a starting point for this spicy tomato sauce - there will be no regrets!
• Garlic: Two fresh cloves that will be kept whole while cooking the sauce and removed just before adding the pasta. Try it to believe it!
• Red Pepper Flakes: This is the one and only ingredient that offers heat to the recipe, and the only Italian spice used. Make sure they are fresh, as old or not properly stored red pepper flakes can lose strength and flavor.
• Tomato: For this recipe, I used a tin of chopped tomatoes, which cooked slowly offer the perfect base for this sauce. Peeled plum tomato [like San Marzano] can be used instead, as these can be roughly broken using a fork.
• Parsley: Dry or fresh parsley, this is one delicious Italian herb.
• Pasta: Rigatoni have quite a wide central hole, which allows the pieces of tomato to get stuck in, making every bite delicious. Any short pasta with a central hole, like penne, will work well.
• Salt To Taste
• Sugar: This is OPTIONAL and is to be added to the sauce only if the tomato is too acidic. Half a teaspoon of white sugar should be plenty.

How To Cook Rigatoni Arrabbiata?

1. Start preparing the sauce by adding some extra virgin olive oil in a saucepan and heat up on medium-low heat.
2. Next, add the thinly sliced onions, the peeled but whole cloves of garlic, and a pinch of salt.
3. Mix the ingredients well and cook slowly. You will want the onions to turn transparent and soft without browning.
4. Once done, add the red pepper flakes and mix, cooking for one further minute.

5. Finally, add the canned chopped tomatoes to the onion mixture and mix well.
6. As a last step for the sauce, add a cup of water, mix well again, and bring the sauce to a light simmer. Put a lid on the saucepan, reduce the heat to low, and allow to simmer for 12-15 minutes, stirring occasionally.
7. While the spicy tomato sauce is cooking, in a large pot of salted boiling water, cook the rigatoni pasta as per the package directions, ensuring it remains al dente.
8. Once the sauce is ready, remove the garlic cloves from the sauce.

9. As soon as the rigatoni are ready, drain them [quickly, you don't need to remove all the cooking water], and add them to the saucepan together with the parsley.
10. Mix the rigatoni into the sauce while keeping the pan on a low flame.
11. Serve the pasta while hot and enjoy with a sprinkle of freshly grated Parmesan cheese, if liked!

People Also Ask [FAQs]

How To Store Pasta Arrabbiata?

• Sauce Only: The spicy sauce can be stored in an airtight container in the fridge for up to three days, and in the freezer for up to three months. Before serving, thoroughly reheat it.
• With Pasta: It is best to serve pasta arrabbiata as soon as it is ready, however, it can be stored in the fridge in an airtight container for a day. To reheat, add the pasta to a saucepan and stir a few tablespoons of water through it; on low to medium heat, stir it frequently, until thoroughly hot.

Tips And Tricks For Rigatoni Arrabbiata

• Onion: As mentioned, this is not part of the strict traditional recipe, however, when cooked slowly, it adds a nice sweetness to this spicy sauce. Use any onions, however yellow onions, shallots, and Tropea onions have that something extra.
• Herbs: If you have fresh parsley leaves, use them, however, good quality dry will work well too. For a different twist, you can add a handful of roughly chopped fresh basil leaves.
• Meaty Version: Once the onion has softened, you can add some minced Italian sausage, diced ham hock, pancetta, or a little ground beef. Chopped grilled chicken works well too.
• Extra Veggies: Roasted Mediterranean vegetables, olives, baby spinach, or a few mushrooms are good choices.
• Parmesan Cheese: Although this is the usual choice when topping pasta dishes, Parmesan cheese is not the only one. Pecorino Romano is very strong and balances well with the sweetness of the tomato, roughly chopped fresh burrata adds freshness and sweetness, pairing well with the red pepper flakes, while mild cheddar cheese can transform this Italian dish into a great pasta bake.
• Tomatoes: San Marzano tomatoes are the ones the original recipe calls for, however, good quality tinned diced tomatoes work very well, as the key is cooking them slowly, allowing all the herbs and spices to infuse them.
• Pasta: Cooking the pasta al dente, meaning that it still has a bite and some firmness to it, means that you have the time to mix it in the sauce on a low flame and not overcook it.
• Pasta Water: When draining the pasta, hold on to a few tablespoons of pasta water, so, should you need it, you can add it to the mixture to add a bit of creaminess.
• Heat: You can add or decrease the amount of red pepper flakes to adjust to your taste. Fresh red chilies can be used too.

This is a stand-off dish, as it undoubtedly shows how simplicity can be delicious.

With few ingredients and in less than half an hour, anyone can prepare a restaurant-worthy dish, and that is why in Italy we like to say that our Moms are the best chefs [mine is the best, although she's Canadian!], because they can serve food you dream of by making it a reality every day at the dinner table.

Truly hope you try and enjoy this dish, and if you do, please let us know in the comments below, as we'd love to hear from you.

🥗 For more Italian dishes, have a look at these:

Recipe