Quick and Easy Rigatoni Arrabbiata
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What is arrabbiata sauce?
I love anything loaded with garlic and chili, so naturally, arrabbiata is one of my favorite pasta sauces. It’s mostly just tomato, garlic, and chili. If you’ve ever been eating a bowl of spaghetti pomodoro and thought to yourself, “Tomatoes and garlic are truly the finest coupling in the world and I wouldn’t change anything about it, of course, but I wish this was spicy,” then this is the pasta for you.
Obligatory mention: “arrabbiata” means “angry” in Italian! Oooh, aaah.
Like pretty much every Italian dish in existence, everyone has their own way of making it, and Internet know-it-alls love to argue about how to make arrabbiata sauce the “correct” way. I don’t think there’s any one “right” way to make arrabbiata sauce because seriously, who has the energy to give a crap? But this is the way I make it and how I like to eat it.
It’s inspired by the arrabbiata sauce at my favorite Italian restaurant in Bangkok: Bacco. I ordered it practically every time I ate there, and it made every other arrabbiata sauce I’ve had seem like a Chipotle burrito in comparison (Chipotle is bland af and I will not be quiet about it!).
Basically, they made it with A LOT of garlic and A LOT of chili. But this was in Thailand, so they used Thai chilis. Now, I like to make my arrabbiata with Thai chilis, too!
Excuse me, shouldn’t it be penne arrabbiata, not rigatoni arrabbiata?
Umm, excuse me, but if you’re old enough to be operating a stove then you’re old enough to use any pasta shape you want. Penne arrabbiata is indeed the traditional combination, but come on. Rigatoni is superior and I will not be swayed from this clearly correct opinion.
Super quick, super easy, super weeknight-friendly
The method I use to make this sauce is very similar to how I make pomodoro. It’s very quick and naturally vegan (or just vegetarian if you want to add cheese). You have to keep a close eye on it because it’s ready so fast, but otherwise it’s a really easy addition to your weeknight dinner rotation.
Notes on the ingredients:
Chili: I like to use Thai chilis for an extra special kick. You can use regular chili flakes if you want. The chili component of this recipe depends a lot on just how spicy you want your sauce. I recommend 2-3 Thai chilis per 2 person serving, but not gonna lie, I use more like 4-5.
Herbs: Arrabbiata is often made with parsley, but I like it with basil. I do sometimes add chopped fresh parsley to the chili and garlic just before the tomato sauce goes in.
Pasta: Yes, you can use penne if you must. You can use pretty much any pasta shape you want, really. Rigatoni arrabbiata all the way for me, though. Or, um…gnocchi arrabbiata. Because gnocchi.
Pasta water: I always reserve a little extra just in case. And you don’t need to boil your pasta in an enormous pot; if you use less water, it will be starchier and better for making sauces.
Recipe:
Rigatoni all’Arrabbiata
Ingredients
Instructions
- Boil your rigatoni in salted water according to the package directions, draining and reserving 1/2 cup of the cooking liquid (pasta water) when pasta is al dente.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic and chilis, frying until the garlic is just starting to turn golden, about 1-2 minutes.
- Add the tomato sauce and stir to combine with the oil, garlic, and chili mixture. Pour carefully to avoid splatter.
- Cook for another 3-4 minutes, when the tomato sauce has reduced and taken on a caramelized flavor. Taste and add salt as needed.
- Add the rigatoni and 1/4 cup pasta water. Combine so that the sauce coats the rigatoni and add any additional pasta water as needed.
- Turn off the stove and mix in the fresh basil. Serve immediately.
If you somehow have leftovers, you can store it in an airtight container in the fridge and heat up in the microwave the next day for lunch.
Serving suggestions:
Serve with a side salad, like this super simple Roasted Red Pepper and Goat Cheese Salad.
Grate some hard cheese like parmesan over the top (or vegan cheese substitute of your choice).
Have with a glass of light and fruity red wine or a rosé. Or just whatever Charles Shaw you have lying around. If you’re making a 15 minute dinner, you’ve probably had a long day.
More pasta recipes:
Vodka sauce is spiced up with harissa pepper paste in this quick and easy pasta recipe.