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Rigatoni arrabbiata on a plate with a dollop of ricotta and basil with a pan of the pasta in the background.

Rigatoni Arrabbiata Recipe (Spicy Italian Sauce)

Allie Hagerty
Spice up dinner with this delicious Rigatoni Arrabbiata recipe. Bold flavors, a fiery tomato sauce, and simple ingredients make it a must-try.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Pasta
Servings 4 servings

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.

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.

Nutrition Facts

Calories: 493kcalCarbohydrates: 80gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 563mgPotassium: 799mgFiber: 7gSugar: 12gVitamin A: 501IUVitamin C: 19mgCalcium: 93mgIron: 4mg
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