Spicy Arrabiata Rigatoni
Spicy Arrabiata Rigatoni
Ingredients
Main Ingredients
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 4 garlic, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 4 cloves of minced garlic and 1 1/2 teaspoons of red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min - 2
Stir in the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste. Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 3
Reduce the heat to low, cover the skillet, and let the arrabiata sauce simmer for 20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and deepen.
⏱️ 20 min - 4
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the 1 pound of rigatoni pasta and cook according to package directions, typically 10 to 12 minutes, until it is al dente (firm to the bite). Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min - 5
Drain the cooked rigatoni and add it directly to the simmering arrabiata sauce. Add the 1/4 cup of chopped fresh basil and stir well to thoroughly coat the pasta with the sauce. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 3 min - 6
Serve the spicy arrabiata rigatoni immediately. Garnish each serving with 1/2 cup of grated Parmesan cheese and, if desired, 2 tablespoons of chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Arrabiata Rigatoni
Ingredients
Main Ingredients
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 4 garlic, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 4 cloves of minced garlic and 1 1/2 teaspoons of red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min - 2
Stir in the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste. Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 3
Reduce the heat to low, cover the skillet, and let the arrabiata sauce simmer for 20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and deepen.
⏱️ 20 min - 4
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the 1 pound of rigatoni pasta and cook according to package directions, typically 10 to 12 minutes, until it is al dente (firm to the bite). Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min - 5
Drain the cooked rigatoni and add it directly to the simmering arrabiata sauce. Add the 1/4 cup of chopped fresh basil and stir well to thoroughly coat the pasta with the sauce. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 3 min - 6
Serve the spicy arrabiata rigatoni immediately. Garnish each serving with 1/2 cup of grated Parmesan cheese and, if desired, 2 tablespoons of chopped fresh parsley.
⏱️ 1 min