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 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.