Our Ultimate Rigatoni Arrabbiata: A Classic Italian Dish with a Fiery Kick

Are you on the hunt for a pasta dish that is beautifully straightforward yet packed with a serious punch of flavour? A meal that whisks you away to a sun-drenched Roman piazza from the very first bite? If that sounds like what you’re craving, then we have the perfect recipe for you. It’s time to embrace the wonderful simplicity of a true Italian icon: Rigatoni Arrabbiata. This dish is about so much more than just heat; it’s a masterful balance of sweet, sun-ripened tomatoes, aromatic garlic, and the exhilarating warmth of chilli. Say goodbye to uninspired dinners – we are here to guide you in creating a sensational, spicy pasta dish that is destined to become a household favourite.

The name Arrabbiata, which means “angry” in Italian, is a playful nod to the fiery red chillies that give this sauce its renowned character. It is a fantastic example of how just a few high-quality ingredients can come together to create something truly exceptional. In this guide, we will cover everything you need to know, from choosing the best tomatoes to adjusting the spice level, so you can cook this magnificent meal with total confidence.

What Exactly is Arrabbiata Sauce?

Hailing from the Lazio region of Italy, and more specifically Rome, Arrabbiata sauce is a perfect illustration of ‘cucina povera’, or ‘the kitchen of the poor’—a cooking philosophy that celebrates creating incredible flavour from simple, affordable ingredients. The sauce itself is an elegant, uncomplicated mix of tomatoes, garlic, dried red chillies (known as peperoncino), and good-quality olive oil. In contrast to other tomato sauces that may be packed with numerous components, the charm of this classic Italian spicy pasta is found in its restraint. The quality of each element is given the space to shine, resulting in a sauce that is rich, fragrant, and wonderfully spicy.

As noted by La Cucina Italiana, the dish rose to prominence in the 1950s and 60s, becoming a symbol of a meal that was both simple and deeply flavourful. Its “angry” name perfectly encapsulates the intense warmth that the chillies provide. However, you shouldn’t let the name put you off! The great thing about preparing it at home is that you have full authority over the level of heat.

Why Rigatoni is the Perfect Pasta Choice

Although many recipes suggest using penne, we are firm believers that rigatoni is the ideal partner for this spirited sauce. Here is our reasoning:

• The Shape: Rigatoni’s generous, hollow centres are masterfully designed to scoop up the rich sauce, capturing pieces of tomato and garlic. This ensures every single tube of pasta delivers a parcel of flavour.
• The Ridges: Those distinctive ridges (‘rigate’) on the pasta’s exterior are more than just decorative! They increase the surface area, helping the arrabbiata sauce to cling magnificently, which means you get the perfect amount of sauce in every single bite.
• The Texture: Rigatoni boasts a superb ‘al dente’ bite that holds its own against the robust sauce. It offers a pleasing chewiness that perfectly complements the spicy notes, making for a truly satisfying and substantial meal.

Why You’ll Love This Recipe

• Ready in a Flash: From gathering your ingredients to serving, you can have this spectacular meal on the dinner table in less than 30 minutes, which makes it an ideal weeknight supper.
• Pantry Staples, Powerful Taste: We use only a few straightforward, high-quality ingredients to build a sauce that has the depth and flavour of one that has been simmering for hours.
• You Control the Heat: You are in charge of the spice level! We will explain how to tailor the heat to your preference, from a gentle, warming glow to an intense, fiery experience.
• A True Taste of Italy: This recipe honours its Roman heritage, delivering an authentic flavour that is leagues ahead of anything you can buy in a jar. It’s a truly fantastic simple rigatoni dish.

Ingredients

• 400g Rigatoni pasta
• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic, thinly sliced
• 1-2 dried red chillies, crumbled (or 1/2 tsp red chilli flakes, adjusted to taste)
• 800g Canned whole San Marzano tomatoes, crushed by hand
• 1 tsp Caster sugar (optional, to balance acidity)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• A small bunch of fresh flat-leaf parsley, finely chopped
• A small bunch of fresh basil, torn
• Pecorino Romano or Parmesan cheese, for grating (optional)

How to Make Rigatoni Arrabbiata Step-by-Step

Making this delightful spicy tomato pasta is a wonderfully simple and enjoyable experience. We have broken the method down into three easy-to-follow stages to guarantee flawless results each time you cook it.

1. Prepare the Arrabbiata Sauce

1. Place a large frying pan or saucepan over medium heat and add the extra virgin olive oil.
2. Once the oil is warm, add the thinly sliced garlic and the crumbled dried chillies (or chilli flakes). Sauté gently for 1–2 minutes until the garlic is fragrant and just beginning to turn a pale golden colour. Be careful not to burn it, as this will make the sauce bitter.
3. Pour in the hand-crushed San Marzano tomatoes, along with their juice. Give everything a good stir to combine.
4. Season with salt and freshly ground black pepper. If your tomatoes are a little sharp, you can add a small pinch of sugar to balance the acidity.
5. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away gently for at least 15–20 minutes, stirring occasionally. This allows the flavours to meld and the sauce to thicken slightly. This is the key to a great arrabbiata sauce from scratch.

2. Cook the Rigatoni

1. While the sauce is simmering, bring a large pot of salted water to a rolling boil. We recommend about 10g of salt for every litre of water.
2. Add the rigatoni to the boiling water and cook according to the package instructions until it is ‘al dente’. This means it should still have a slight bite in the centre.
3. Before draining the pasta, use a mug to reserve about 200ml of the starchy pasta water. This liquid gold is key to creating a silky, well-emulsified sauce.
4. Drain the pasta in a colander. Do not rinse it!

3. Combine and Serve

1. Transfer the drained rigatoni directly into the pan with the simmering arrabbiata sauce.
2. Add the chopped fresh parsley and torn basil leaves, reserving a little of each for garnish.
3. Toss everything together over the heat for about a minute, adding a splash of the reserved pasta water as you go. The starch in the water will help the sauce cling to the pasta, creating a beautiful, glossy coating.
4. Serve the Rigatoni Arrabbiata immediately in warm bowls. Garnish with a little extra fresh parsley, basil, and a generous grating of Pecorino Romano or Parmesan cheese, if you like. Buon appetito!

Tips for Perfecting Your Dish

To help you take your Arrabbiata from delicious to divine, we suggest keeping these simple pointers in mind:

• The Secret is in the Tomatoes: The tomato is undoubtedly the hero of this sauce. For the best flavour, we always recommend using canned San Marzano tomatoes, which are naturally sweeter and have lower acidity. Crushing them by hand also lends a wonderful rustic consistency to the finished sauce.
• Embrace the Starchy Water: We cannot overstate the importance of this step. The starchy pasta water is a crucial ingredient, not merely a leftover from cooking. It works to emulsify the oils and tomatoes, helping the sauce coat every single piece of rigatoni beautifully.
• Finish with Fresh Herbs: While dried herbs certainly have their purpose, the bright, fresh notes of flat-leaf parsley and basil, stirred in at the very end, provide a gorgeous counterpoint to the spicy sauce and truly elevate the dish.

What to Serve with Your Arrabbiata

This fiery pasta dish is a stunning meal all by itself, but it also works beautifully alongside a few simple accompaniments. A crisp green salad is the ideal partner to slice through the richness of the sauce. We particularly love our Classic House Salad with Red Wine Vinaigrette for a refreshing balance. Of course, some warm, crusty bread or garlic bread is also non-negotiable for soaking up any remaining sauce on your plate.

If you love to try out different pasta dishes, you may also enjoy a completely different flavour profile. For a break from the spicy tomato base, a recipe like this Creamy Garlic Penne Pasta provides a milder, but just as delicious, experience for another evening.

FAQ

A Simple, Fiery Delight

So there you have it—a straightforward, authentic, and utterly irresistible Rigatoni Arrabbiata that brings the bold spirit of Rome directly into your home. We think this recipe is a perfect testament to the fact that you don’t need a lengthy or complex list of ingredients to produce a truly memorable meal. It’s a dish that celebrates simplicity and delivers an intense burst of flavour that is both deeply comforting and wonderfully exciting.

Now, it’s over to you to get into the kitchen! We are confident that once you’ve tried this recipe, it will earn a permanent spot in your rotation of quick, satisfying, and flavour-packed meals. Feel free to personalise it by adjusting the heat or even adding some protein. We would be thrilled to hear how you get on with your Rigatoni Arrabbiata! Please leave a comment and a rating below, and be sure to tag us in your photos on social media!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 400g Rigatoni pasta
• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic, thinly sliced
• 1-2 dried red chillies, crumbled (or 1/2 tsp red chilli flakes, to taste)
• 800g Canned whole San Marzano tomatoes, crushed by hand
• 1 tsp Caster sugar (optional, to balance acidity)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• A small bunch of fresh flat-leaf parsley, finely chopped
• A small bunch of fresh basil, torn
• Pecorino Romano or Parmesan cheese, for grating (optional)

Instructions

1. Heat olive oil in a large pan over medium heat. Gently sauté the sliced garlic and crumbled dried chillies for 1-2 minutes until fragrant and pale golden. Be careful not to let the garlic burn.
2. Pour in the hand-crushed tomatoes and their juice. Season with salt, pepper, and optional sugar. Bring to a simmer, then reduce heat to low and let it bubble gently for 15-20 minutes to thicken.
3. While the sauce simmers, cook the rigatoni in a large pot of well-salted boiling water until al dente, according to package directions. Before draining, reserve about 200ml (a mugful) of the starchy pasta water.
4. Drain the pasta and add it directly to the pan with the arrabbiata sauce. Add most of the fresh parsley and basil, reserving some for garnish.
5. Toss everything together over the heat for a minute, adding a splash of the reserved pasta water to help the sauce cling to the pasta and create a glossy finish.
6. Serve immediately, garnished with the remaining fresh herbs and a generous grating of Pecorino Romano or Parmesan cheese, if desired.

Nutrition (per serving, approximate):
Calories: 519,
Carbs: 85 g,
Protein: 19 g,
Fat: 12 g