Name: Rigatoni Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon red pepper flakes (adjust to taste); 1 (28-ounce) can crushed tomatoes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon sugar (optional); 1/4 cup fresh parsley, chopped; 1/4 cup grated Parmesan cheese (optional, for serving)

Why You’ll Love Rigatoni Arrabbiata Recipe

Rigatoni Arrabbiata is the perfect combination of simplicity and flavor. It uses pantry staples, comes together in about 30 minutes, and delivers restaurant-quality results with minimal effort.

The ridges of rigatoni hold onto the spicy sauce beautifully, ensuring every bite is packed with flavor. You can easily adjust the heat level, making it as mild or fiery as you prefer. It’s also naturally vegetarian and easy to customize with proteins or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rigatoni pasta
olive oil
fresh garlic, minced
crushed red pepper flakes
canned crushed tomatoes
salt
black pepper
pinch of sugar (optional)
fresh parsley, chopped
fresh basil, chopped
freshly grated Pecorino Romano cheese

Directions

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve about ½ cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to let it brown too much.
Stir in the crushed red pepper flakes and cook briefly to release their flavor.
Pour in the crushed tomatoes. Season with salt, black pepper, and a small pinch of sugar if needed to balance acidity.
Let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
Add the cooked rigatoni to the skillet and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
Stir in chopped parsley and basil.
Serve hot, topped with freshly grated Pecorino Romano cheese and extra red pepper flakes if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: Stir in sautéed shrimp, grilled chicken, or cooked Italian sausage for a heartier meal.

Make it creamy: Add a splash of heavy cream or a spoonful of mascarpone cheese for a richer, slightly milder sauce.

Extra vegetables: Include sautéed zucchini, eggplant, spinach, or mushrooms for added texture and nutrition.

Different pasta: Substitute penne, ziti, or another short pasta if rigatoni isn’t available.

Vegan option: Omit the cheese or use a plant-based alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat on the stovetop, place the pasta in a skillet over medium-low heat with a splash of water or olive oil. Stir gently until warmed through.

To reheat in the microwave, cover loosely and heat in 30-second intervals, stirring between each interval.

For best results, freeze only the sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating and tossing with freshly cooked pasta.

FAQs

What does arrabbiata mean?

Arrabbiata means “angry” in Italian, referring to the spicy heat from red pepper flakes in the sauce.

How spicy is Rigatoni Arrabbiata?

The heat level depends on how many red pepper flakes you use. Start small and increase to taste.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel and crush them, and you may need to simmer longer to achieve the right consistency.

What type of pasta works best with arrabbiata sauce?

Short, ridged pasta like rigatoni or penne works best because it holds the sauce well.

Is this dish vegetarian?

Yes, the traditional recipe is vegetarian. Just ensure the cheese used is suitable if strict vegetarian guidelines are followed.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator.

How do I reduce the acidity of the tomatoes?

Add a small pinch of sugar or allow the sauce to simmer longer to mellow the flavor.

Can I freeze the entire dish?

It’s best to freeze only the sauce. Pasta can become soft after freezing and reheating.

What cheese pairs best with this dish?

Pecorino Romano is traditional, but Parmesan is also a great choice.

What can I serve with Rigatoni Arrabbiata?

A crisp green salad, garlic bread, or roasted vegetables make excellent side dishes.

Conclusion

Rigatoni Arrabbiata is proof that simple ingredients can create bold, unforgettable flavors. With its spicy tomato sauce and perfectly cooked pasta, it’s a comforting yet vibrant dish that’s easy enough for weeknights and impressive enough for guests. Once you try it, this fiery Italian favorite is sure to become a regular in your meal rotation.