Spicy arrabbiata rigatoni
Spicy arrabbiata rigatoni
Ingredients
For the Arrabbiata Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes
- 28 ounces crushed tomatoes, canned
- 14.5 ounces diced tomatoes, canned
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
For the Pasta and Serving
- 1 pound rigatoni
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 2
Stir in the crushed tomatoes and diced tomatoes. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 25 min - 3
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, typically 10 to 12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 4
Once the sauce has simmered, stir in the fresh chopped basil. Add the drained rigatoni directly to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 5
Serve the spicy arrabbiata rigatoni immediately. Garnish each serving with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy arrabbiata rigatoni
Ingredients
For the Arrabbiata Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes
- 28 ounces crushed tomatoes, canned
- 14.5 ounces diced tomatoes, canned
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
For the Pasta and Serving
- 1 pound rigatoni
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 2
Stir in the crushed tomatoes and diced tomatoes. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 25 min - 3
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, typically 10 to 12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 4
Once the sauce has simmered, stir in the fresh chopped basil. Add the drained rigatoni directly to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 5
Serve the spicy arrabbiata rigatoni immediately. Garnish each serving with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min