Rigatoni Arrabbiata
This rigatoni arrabbiata is a simple but tasty pasta tossed in a spicy tomato sauce loaded with garlic and fennel seeds.
Servings 6
Calories 371kcal
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.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 70g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 416mg | Potassium: 119mg | Fiber: 6g | Sugar: 9g