Classic Spicy Rigatoni Arrabiata
Classic Spicy Rigatoni Arrabiata
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Arrabiata Sauce
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For Serving
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the rigatoni.
⏱️ 8 min
- 2
While the water heats, prepare the arrabiata sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min
- 3
Pour in the crushed tomatoes, add the 1 teaspoon of kosher salt, and the optional granulated sugar. Stir well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 4
Once the water is boiling, add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 5
Add the cooked and drained rigatoni directly to the arrabiata sauce. Add the chopped fresh basil and 1/4 cup of the reserved pasta water. Toss everything together vigorously until the pasta is well coated and the sauce emulsifies, adding more pasta water a tablespoon at a time if the sauce is too thick.
⏱️ 5 min
- 6
Stir in the 1/4 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spicy Rigatoni Arrabiata
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Arrabiata Sauce
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For Serving
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the rigatoni.
⏱️ 8 min - 2
While the water heats, prepare the arrabiata sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min - 3
Pour in the crushed tomatoes, add the 1 teaspoon of kosher salt, and the optional granulated sugar. Stir well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 4
Once the water is boiling, add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 5
Add the cooked and drained rigatoni directly to the arrabiata sauce. Add the chopped fresh basil and 1/4 cup of the reserved pasta water. Toss everything together vigorously until the pasta is well coated and the sauce emulsifies, adding more pasta water a tablespoon at a time if the sauce is too thick.
⏱️ 5 min - 6
Stir in the 1/4 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary.
⏱️ 1 min - 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min