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rigatoni arrabbiata garnished with grated parmesan cheese and chopped basil leaves in a bowl
5 from 1 vote

Rigatoni Arrabbiata

Rigatoni arrabbiata is a flavorful dish that is perfect for anyone who loves a little bit of spice! It features an incredibly delicious tomato sauce, chewy rigatoni, and fresh basil, and can be served with grated parmesan cheese on top for a delicious Italian dinner at home.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: arrabbiata pasta, arrabbiata sauce, rigatoni arrabbiata, spicy pasta sauce, spicy tomato sauce
Servings: 4 servings
Calories: 433kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion finely diced
  • 3 garlic cloves minced
  • 1 chili pepper finely diced
  • 2 teaspoons red pepper flakes more to taste
  • 2 14-ounce cans peeled and whole San Marzano tomatoes crushed
  • salt and pepper to taste
  • 12 ounces rigatoni
  • pasta water as needed
  • ¼ cup fresh basil leaves chopped
  • parmesan cheese (optional, but recommended) as topping
US Customary - Metric

Instructions

  • First, preheat some olive oil in a pan over medium heat. Add the onion and sauté until it turns translucent.
    2 tablespoons extra virgin olive oil, 1 yellow onion
    onion with some olive oil in a pan
  • Next, add the garlic, chili pepper, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
    3 garlic cloves, 1 chili pepper, 2 teaspoons red pepper flakes
    aromatics with olive oil in a pan
  • Now add the crushed tomatoes. Season with salt and pepper, cover the pan, and let the sauce simmer for 15 minutes.
    2 14-ounce cans peeled and whole San Marzano tomatoes, salt and pepper
    arrabbiata sauce in a pan
  • In the meantime, cook the pasta in a pot filled with boiling salted water according to the package instructions. Reduce the cook time by 2 minutes to cook the pasta until al dente. Then save some pasta water, drain, and set aside.
    12 ounces rigatoni
    rigatoni in a pot filled with boiling water
  • Add some pasta water and the chopped basil leaves to the sauce. Stir and let everything simmer for 2 more minutes.
    pasta water, ¼ cup fresh basil leaves
    arrabbiata sauce with chopped basil leaves in a pan
  • Add the pasta to the sauce and toss until combined. Season with more salt and pepper if needed.
    rigatoni arrabbiata in a pan
  • Garnish with freshly grated parmesan cheese and chopped basil leaves. Enjoy!
    parmesan cheese (optional, but recommended)
    rigatoni arrabbiata garnished with grated parmesan cheese and chopped basil leaves in a bowl with a fork

Recipe Video

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 76g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 308mg | Potassium: 672mg | Fiber: 6g | Sugar: 9g | Vitamin A: 716IU | Vitamin C: 38mg | Calcium: 97mg | Iron: 4mg