Rigatoni Arrabbiata Recipe (Spicy Italian Sauce)
Ready to spice up your dinner routine? This Rigatoni Arrabbiata recipe brings bold flavors, a perfect spicy kick, and the ideal combination of comfort and elegance to your table. With a fiery tomato sauce infused with Calabrian chili paste, fresh garlic, and basil, this dish is a classic Italian pasta recipe that’s simple to make and impossible to resist.
I love spicy pasta – this arrabbiata sauce is the perfect spicy dish in my opinion! If you are looking for more traditional Italian dishes, check out my bucatini aglio e olio, rigatoni carbonara, San Marzano tomato sauce, or rigatoni al forno. And if you like spicy food, my lobster cappellini is perfect, too! My miso carbonara is a traditional pasta with a twist!
Why You’ll Love This Recipe
- Bold Flavors, Simple Ingredients: The spicy tomato sauce is packed with depth and richness, thanks to fresh garlic, chili flakes, and a touch of white wine.
- Quick and Easy: With a cook time of just 30 minutes, this is the perfect option for busy weeknights.
- Versatile: Ideal for pairing with fresh salad, crusty bread, or even a glass of pinot grigio for a complete meal.
Ingredients
- Rigatoni Pasta: The ridges of the pasta hold the spicy sauce beautifully—look for high-quality brands made with 100% semolina for the best texture.
- Extra Virgin Olive Oil: Use the best quality you can find for a richer, more luxurious flavor.
- Garlic Cloves: Fresh garlic is key for that signature punch; avoid pre-minced garlic for the best flavor.
- Calabrian Chili Paste: This adds the perfect balance of heat and complexity—find it in jars near the Italian ingredients in your grocery store.
- White Wine: A dry option like pinot grigio enhances the spiciness of the sauce without overpowering it.
- Crushed Tomatoes: Whole San Marzano tomatoes are a great option; crush them by hand or in a food processor for a smoother sauce.
- Fresh Basil: The ultimate finishing touch that brightens the final dish.
- Ricotta: I love adding a fresh dollop of ricotta to this before serving!
Substitutions
- Pasta: Use other short pasta shapes like penne or paccheri if you don’t have rigatoni.
- Cheese: Swap Parmesan cheese with pecorino romano for a sharper, saltier finish.
Additions
- Bell Peppers: Add diced, sautéed bell peppers for sweetness and extra texture.
- Chili Oil: Drizzle chili oil on top of the pasta for an extra layer of spiciness.
- Herbs: Add some fresh parsley for a bright herby flavor.
Step by Step Instructions
Cook the Rigatoni: Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook until al dente according to package instructions.
Sauté the Aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté until golden and fragrant, about 1-2 minutes.
Deglaze with Wine: Add 1/4 cup dry white wine to the skillet, scraping up any browned bits from the pan. Simmer for about 2 minutes, or until the wine reduces by half.
Simmer the Sauce: Pour in 1 can (28 oz) crushed tomatoes and stir to combine. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add 1 teaspoon sugar if desired to balance acidity.
Combine 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 to loosen the sauce if needed. Stir in 1/4 cup torn fresh basil leaves just before serving.
Serve: Plate the pasta and top with a dollop of ricotta cheese (optional). Garnish with freshly grated Parmesan cheese and extra basil leaves, if desired.
Tips and Notes
- Salt Wisely: Add only a little salt at first and adjust after simmering; some crushed tomatoes and Parmesan can already be salty.
- Pasta Water Magic: Use the reserved pasta water to loosen the sauce—it helps the spicy sauce cling to every ridge of the pasta.
- Deglazing: After sautéing the garlic and chili paste, make sure to scrape the bottom of the pan with the white wine for maximum flavor.
- Simmering Time: Let the sauce cook on medium-low heat for 10-15 minutes for the best flavor infusion.
Serving Suggestions
- Wine Pairing: A glass of pinot grigio with its lower alcohol content and crisp notes is the perfect match for the spiciness of the sauce.
- An Easy Appetizer: Serve this with bruchetta for an appetizer – try my burrata crostini, pesto bruschetta, or sausage crostini.
- Complete Meal: Pair the pasta with a fresh salad of arugula and shaved pecorino romano, plus a side of crusty Italian bread. Try my no-knead focaccia for something extra special!
Storage and Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of pasta water or a little olive oil to loosen the sauce.
- Freezer: The spicy tomato sauce can be made ahead and frozen in plastic wrap or an airtight container for up to 3 months—making this perfect for meal prep!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Rigatoni Arrabbiata Recipe (Spicy Italian Sauce)
Equipment
- Large pot
- large skillet
- Wooden spoon or spatula
- Ladle (for pasta water)
- Strainer
- measuring spoons
- Knife and Cutting Board
Ingredients
- 12 oz rigatoni pasta
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves thinly sliced
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 tablespoon Calabrian chili paste
- 1/4 cup dry white wine like Pinot Grigio
- 28 ounces crushed tomatoes
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- Fresh basil leaves torn (about 1/4 cup)
- Ricotta cheese optional, 1 dollop per serving
Instructions
Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Add 12 oz rigatoni and cook until al dente according to package instructions.
- Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Make the Sauce:
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 thinly sliced garlic cloves and sauté until golden and fragrant, about 1-2 minutes.
- Stir in 1/2 teaspoon red pepper flakes and 1 tablespoon Calabrian chili paste, cooking for 30 seconds to release their flavors.
- Add 1/4 cup dry white wine to the skillet, scraping up any browned bits from the pan.
- Simmer for about 2 minutes, or until the wine reduces by half.
Simmer the Sauce:
- Pour in 1 can (28 oz) crushed tomatoes and stir to combine.
- Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add 1 teaspoon sugar if desired to balance acidity.
- Let the sauce simmer on medium-low heat for 10-15 minutes, stirring occasionally.
Combine 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 to loosen the sauce if needed.
- Stir in 1/4 cup torn fresh basil leaves just before serving.
Serve:
- Plate the pasta and top with a dollop of ricotta cheese (optional).
- Garnish with extra basil leaves, if desired.
A classic for a reason- this could not be simpler to make.