Rigatoni Arrabbiata

By Kim - InsanelyGood

Published on January 9, 2025

Spice up your pasta night with Rigatoni Arrabbiata! This classic Italian pasta features rigatoni paired with a spicy tomato sauce, chili flakes, and a touch of Parmesan. Ready in about 30 minutes and packed with flavor!

Two bowls of rigatoni arrabbiata in a bowl, garnished with pepper flakes.

Serve this pasta dish with a crusty loaf of bread to soak up every last drop of that irresistible sauce. Perfect for an easy weeknight meal or a cozy date night!

Topped with fresh herbs and a shower of pecorino romano, this spicy pasta is downright irresistible.

Why You’ll Love This Rigatoni Arrabbiata

Bold and Vibrant Taste: The recipe delivers a bold, tangy, and slightly spicy taste. It’s a dish that balances heat with depth, making every bite a delight.

Simple Yet Elegant: This recipe uses just a handful of pantry staples, yet the result feels like an elevated Italian restaurant-quality dish. It’s proof that simplicity can still be impressive.

Quick Gourmet Experience: In under 30 minutes, you can prepare a dish that tastes like it took hours to make. It’s ideal for busy cooks.

Customizable Heat Levels: Crushed red pepper flakes allow you to tailor the spice level to suit your preferences.

Ingredients

Rigatoni Pasta: Large tube-shaped pasta perfectly captures the spicy sauce.
Olive Oil: It forms the flavor base for the sauce and helps bloom the garlic and chili flakes.
Garlic: Fresh sliced garlic provides an essential aromatic flavor.
Crushed Red Pepper Flakes: The key ingredient that makes Arrabbiata (“angry” in Italian) sauce spicy.
San Marzano Tomatoes: They create a superior sauce with a deep tomato flavor.
Salt: It enhances all other flavors and is crucial for adequately seasoning the pasta water and sauce.
Sugar (Optional): It helps balance the natural acidity of tomatoes if needed. Just a tiny amount can round out the sauce’s flavor profile.
Fresh Parsley and Basil: It’s added at the end for bright, herbaceous notes.
Parsley adds freshness, while basil contributes a classic Italian aroma.
Pecorino Romano Cheese: It adds a savory finishing touch.

A skillet filled with rigatoni arrabbiata with rich tomato sauce and red pepper flakes.

How to Make Rigatoni Arrabbiata

This recipe is so gourmet, but I promise, it’s easy to make!

1. Prepare the sauce base. Heat the olive oil in a large skillet over medium heat. Add the garlic slices and sauté until fragrant and lightly golden (1–2 minutes). Stir in the crushed red pepper flakes. Toast briefly to release their aroma.

2. Add the tomatoes. Pour in the crushed San Marzano tomatoes. Stir to combine. Season with salt and add sugar if needed to balance acidity. Lower the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.

3. Cook the pasta. While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.

4. Combine the pasta and sauce. Add the cooked rigatoni to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce seems too thick.

5. Add the fresh herbs. Stir in chopped parsley and torn basil leaves.

6. Serve. Plate the pasta and garnish with freshly grated Pecorino Romano, additional red pepper flakes (for extra heat), and a drizzle of olive oil if desired.

An overhead view of rigatoni arrabbiata in a bowl with red pepper flakes and chopped parsley.

Tips for the Best Rigatoni Arrabbiata

These tips are guaranteed to make your pasta dish shine.

Quality is key. Opt for San Marzano canned tomatoes if available. They have a naturally sweet, vibrant flavor that makes the sauce shine. Avoid overly processed canned tomatoes.
Go thin with the garlic. Thin garlic slices allow for even cooking and release their flavor throughout the sauce without overpowering it.
Watch the heat! Start with 1 tsp of crushed red pepper flakes, then adjust to taste. You can always add more spice at the end, but you can’t remove it once it’s in.
Balance the acidity. If the sauce tastes too sharp, a small pinch of sugar (1 tsp) can balance the acidity without making it sweet.
Salt the pasta water generously. The water should taste like the ocean. It’s the key to infusing the pasta with flavor during cooking.
Hold off on the herbs. Add fresh parsley and basil at the very end to preserve their bright, aromatic flavors. Cooking them too early can make them lose their vibrancy.
Have fun with variations. Try sautéed shrimp, grilled chicken, or spicy Italian sausage for added protein. Vegetarians can add roasted vegetables like zucchini or eggplant. Stir in a splash of heavy cream or mascarpone for a creamy variation, or use nutritional yeast to make it vegan.
Serve with simple sides. Pair with crusty bread or garlic bread to soak up the sauce and a light arugula or mixed green salad. For a perfect wine pairing, serve with a medium-bodied red like Chianti or Sangiovese.

Spicy homemade rigatoni arrabbiata with chopped parsley and red pepper flakes in a bowl.

How to Store

Follow these steps to keep leftover pasta fresh.

To Store: Allow the pasta to cool completely, then transfer it to an air-tight container. Store it in the refrigerator for up to 3–4 days for optimal freshness. I don’t recommend freezing this recipe.

To Reheat: Warm the pasta gently in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce. You can also microwave it in a covered, microwave-safe dish, stirring occasionally to ensure even heating.