Description
Rigatoni Arrabbiata is a classic Italian pasta dish featuring tender rigatoni tossed in a spicy tomato sauce made with garlic, olive oil, and red pepper flakes for a bold and comforting meal.
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)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, warm the olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the red pepper flakes and cook for 30 seconds.
- Add the crushed tomatoes, salt, pepper, and sugar (if using). Simmer for 10-15 minutes, stirring occasionally.
- Add the cooked rigatoni to the sauce and toss to combine. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Stir in chopped parsley and cook for another minute.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- Adjust the amount of red pepper flakes to control the heat level.
- For extra depth of flavor, add a splash of red wine while simmering the sauce.
- Use freshly grated Parmesan for the best taste.
- This dish pairs well with a simple green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg
