Rigatoni Arrabbiata
A spicy, garlicky tomato sauce tossed with rigatoni for a quick and satisfying weeknight meal.
Equipment
- large sauté pan or skillet
- Large Pot
- Colander
- Wooden Spoon or Spatula
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 water)
- 12 oz rigatoni
- salt and pepper to taste
- fresh parsley for garnish
- grated Parmesan for garnish
- extra virgin olive oil for garnish
Instructions
- Pour 1/4 cup extra virgin olive oil into a large sauté pan and add 2 teaspoons red pepper flakes. Warm over medium-low heat 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 warm oil for about 20 seconds, taking care not to brown the garlic.
- Stir in the 28 oz can of crushed Italian tomatoes with all the 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.
- Meanwhile, bring a large pot of salted water to a boil. Add 1 tablespoon salt and the 12 oz rigatoni. Cook the pasta until 1 minute less than the package instructions recommend.
- Reserve 1 cup of the pasta cooking water, then drain the rigatoni in a colander.
- Add the drained pasta to the simmering sauce along with 1/4 cup of the reserved pasta water. Toss the pasta in the sauce over low heat so it is fully coated; cook 1 more minute and add extra pasta water if the sauce becomes too dry.
- Taste and adjust seasoning with salt and pepper. Serve topped with chopped fresh parsley, grated Parmesan, and a drizzle of extra virgin olive oil.
Notes
- Adjust the red pepper flakes to taste for milder or spicier sauce.
- Reserve pasta water to help the sauce cling to the pasta.
- Do not brown the garlic or it will become bitter.