Rigatoni Arrabbiata

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 to penne alla vodka with chicken to pasta al pesto.

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:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Variations
• Equipment
• Pro Tips/Recipe Notes
• Other Pasta Recipes
• Rigatoni Arrabbiata

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

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. Rigatoni is also great for rigatoni carbonara.
• 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.