Rigatoni Arrabbiata
A classic spicy tomato rigatoni tossed in a garlicky arrabbiata sauce.
Servings: 4 servings
Ingredients
- 1/4 cup extra virgin olive oil
- 2 teaspoons red pepper flakes see note 1
- 5 cloves garlic crushed or minced
- 1 can crushed Italian tomatoes 28 oz / 800 g can
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon salt (for pasta cooking water)
- 12 oz rigatoni
- salt and pepper to taste
- fresh parsley for garnish
- grated parmesan for garnish
- extra virgin olive oil for garnish/drizzle
Instructions
- Heat 1/4 cup extra virgin olive oil in a large skillet over medium-low heat; add 2 teaspoons red pepper flakes and cook gently for 3 minutes to infuse the oil.
- Remove the pan from heat, add the 5 crushed or minced garlic cloves, and stir into the oil for about 20 seconds, taking care not to brown the garlic.
- Stir in the entire 28 oz can of crushed tomatoes with their juice, then add 1 teaspoon sugar and 1/2 teaspoon salt.
- Return the pan to low heat and simmer the sauce gently for 20 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of water to a boil and add 1 tablespoon salt. Cook 12 oz rigatoni until 1 minute less than package directions recommend.
- Reserve 1 cup of the pasta cooking water, then drain the rigatoni.
- Add the drained rigatoni to the sauce along with 1/4 cup of the reserved pasta water and toss to coat.
- Cook the pasta and sauce together over low heat for about 1 minute, adding more reserved pasta water if the sauce becomes too thick; season with salt and pepper to taste.
- Serve topped with chopped fresh parsley, freshly grated parmesan, and a drizzle of extra virgin olive oil.
Equipment
- Large skillet or sauté pan
- Large Pot
- Wooden spoon or spatula
- Colander
- Measuring Spoons
- Measuring cup
Notes
- Adjust red pepper flakes to taste.
- Fresh red chilies can be added for extra heat.