This rigatoni arrabbiata is a simple but tasty pasta tossed in a spicy tomato sauce loaded with garlic and fennel seeds.
When it comes to weeknights, an easy pasta dish is one of the first things to come to mind - from pasta alla sorrentina to garlic butter pasta to penne al baffo to tortellini alla panna.
And for those who love Ina Garten, this rigatoni arrabbiata is inspired by one of her many delicious recipes.
Why This Recipe Works
- Simple - as with most traditional Italian pasta dishes, you use a minimal amount of ingredients that generate a ton of flavor. It might be just 9 ingredients, but you wouldn't know it.
- Quick to prepare - you can have this dish from start to the dinner table in under 35 minutes.
- Flavorful - you get a slightly buttery flavor from the garlic, acid from the tomatoes, spice from the crushed red pepper flakes and a licorice-like flavor from the fennel seeds.
Jump to:
Ingredient Notes
- Pasta - rigatoni pairs great with this simple sauce because its ridges can easily capture it.
- Onions - adds a slightly sweet flavor to the sauce.
- Garlic - you want to use a whole head of garlic to add that pungent flavor.
- Tomatoes - you need both tomato paste and San Marzano tomatoes. They're known for their balanced flavor that combines a tomatoey flavor, sweetness, and the right amount of acid.
- Crushed red pepper flakes - where the spiciness comes from. They add a sharp, biting flavor.
- Fennel seeds - adds a subtle, fragrant sweetness to the sauce.
- Basil - adds a light, bright flavor.
- Parmesan cheese - gives a slightly nutty, salty flavor to the sauce.
Ingredient Swaps
While this spicy rigatoni is pretty perfect, you can mix up the ingredients. Some variations include:
- Rigatoni is in the title for a reason, but ziti, fusilli or penne work well.
- Sweet onions are my go-to here , but white, yellow, red onions or shallots will work as well. They all high slightly different flavors.
- If you don't have San Marzano tomatoes, tomato puree works in a pinch.
- If you don't have crushed red pepper flakes, use cayenne pepper. Just use half of the amount.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the onion and garlic in a large pan over medium heat with olive oil until the onion is translucent.
Add in the tomatoes, paste, crushed red pepper flakes and fennel seeds.
Simmer the sauce for 20 minutes. Stir in basil and adjust for seasoning.
Add the rigatoni as well as ¼ cup of the pasta water. Stir until the pasta is coated. Serve with some Parmesan cheese and more basil if desired.
FAQs
It is Italian for spicy sauce made with tomatoes and hot peppers. This rigatoni arrabbiata uses crushed red pepper flakes instead of peppers.
Everyone has different levels of spice they can handle. I know for me, I personally can't handle too much and this sauce has the perfect level of heat. Compare it to a medium salsa level of heat.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Variations
While I like the dish as is, you can customize this recipe to your preference. Some variations include:
- Pasta - while rigatoni is my go-to, ziti or penne work.
- Protein - while this dish has no protein, ham works great but you can also use other proteins like shrimp, calamari or chicken.
- Veggies - asparagus, broccoli or peppers would complement the sauce well.
- Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.
Equipment
The equipment you use is important to how the rigatoni arrabbiata turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the sauce.
- Spoon - you want a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes by ¼ teaspoon until you like the spice level. If you want it less spicy reduce the amount by ¼ teaspoon at a time.
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
Other Pasta Recipes
If you’ve tried this rigatoni arrabbiata recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Rigatoni Arrabbiata
Ingredients
- 1 lb rigatoni
- 2 tablespoon olive oil
- 1 sweet onion, chopped
- 8 garlic cloves, minced
- 1 (28 oz can) San Marzano tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fennel seed, crushed
- ¼ cup fresh basil, julienned
- salt and pepper to taste
- freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water.
- Heat olive in large pan over medium heat and add onion, cooking for 5 minutes or until translucent. Add the garlic, cooking for another 1 minute.
- Add the San Marzano tomatoes, tomato paste, crushed red pepper flakes and fennel seeds. Bring to low simmer and simmer for 20 minutes. Stir in the basil and then taste, adjusting for seasoning.
- Add the pasta to the sauce along with ¼ cup of water. Stir to combine until pasta is coated. Serve and top with some cheese and more basil if desired.
Notes
- You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes by ¼ teaspoon until you like the spice level. If you want it less spicy reduce the amount by ¼ teaspoon at a time.
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
Leave a Reply