this rigatoni arrabbiata is full of incredible delicious spicy flavor. it is easy to make and only requires a few ingredients.
the inspiration
While I am from New York, another huge part of my life is Florida. I have been going down there since I was 7 years old, part of my family is down there, and one of my favorite meals is there.
The meal may sound simple but it so flavorful and made with such fresh ingredients. First, I always start off with a cold string bean salad. It has string beans, tomatoes, and lots of balsamic vinegar and oil. Then, I get my rigatoni arrabiata. I love the big chunks of garlic, the heat of the pasta, and the rigatoni. This, is all served with some bruschetta, focaccia, and olives. It is truly a treat.
So, since I love my rigatoni arrabbiata so much, I want you guys to enjoy it too. I actually first shared this recipe years ago on my old blog. So, while the recipe really didn’t change I needed to do a blog post reboot.
the ingredients
- Canned Crushed Tomatoes: I like to use canned crushed tomatoes for this. You can also used canned diced tomatoes if you like bigger pieces of tomato.
- Garlic: we need about 5 to 6 cloves of garlic. We will halve them and we wan nice big pieces of garlic.
- Onion: the onion we will chop into smaller pieces, it will almost melt into the sauce.
- Olive Oil: we will sauté the garlic, onion, and red pepper flakes in the oil. This brings out flavor.
- Red Pepper Flakes: this is what we use to add the heat. You can do as much or as little red pepper flakes as you like.
- Organic Sugar: the combat a bit of the acidity in the canned tomatoes and adds a touch of sweetness.
- Pasta: you can use any pasta you like. I personally do prefer rigatoni or mezzi rigatoni. If you are gluten free, you can use gluten free pasta.
how to make rigatoni arrabbiata
- Chop the onion and halve the garlic.
- Warm the pan up on the stove over medium heat. Pour the oil into a large pan or skillet. Sauté the onion and garlic for 2 to 3 minutes until fragrant. Then, add in red pepper flakes and cook for another 1-2 minutes.
- Add in the can of crushed tomatoes and sugar. I also like to fill the can with a little water about ¼ cup (60mL).
- Let the sauce cook for 40 minutes over low heat. Stir occasionally and do not let it become too bubbly. It will look a bit dried out, that is okay.
- Boil the pasta to al dente in a large pot, then add to the sauce. Reserve about 1 ½ cups of pasta water.
- Gradually, add in the reserved pasta water until the sauce coats the pasta and it becomes glossy. You may not need all of the pasta water. It will just depend on how saucy you want the pasta to be. Taste the pasta and add salt to your preference.
What does arrabbiata mean?
In Italian the verb arrabbiare means to get angry. So, arrabbiata sauce is usually referred to as an angry pasta or sauce. It is filled with spice and heat, giving it the name. It comes from the region of Lazio. While it would typically be served as penne all’arrabbiata, I much prefer it as rigatoni all’arrabbiata.
how spicy is this pasta?
The great thing about making arrabbiata sauce at home is you can control how spicy it is! If you want it to be spicer add in more chili flakes. If you like it less spicy add in less red pepper flakes. Totally up to you to decide.
However, if you aren’t a fan of spicy food or recipes I might say to stay away from this recipe. The whole point of course is for it to be a spicy pasta.
how to serve the rigatoni arrabbiata
When it comes time to serving this dish I like to keep it simple. A little chopped fresh parsley, extra red pepper flakes on top, and if you want a little vegan parmesan cheese. Although, to be honest I really do not think it needs the vegan cheese.
I personally enjoy this as a main dish. However, you can totally serve it with something like Baked Tofu Parmesan or some Tofu Francese.
why you’ll love this recipe
First off if you are new to making homemade pasta sauces this one is so easy to make. The flavor is amazing, so it is very low effort and high reward. You will feel like such a chef!
As it is a naturally vegan recipe we aren’t even making any adjustments, we are just enjoying things as is. Finally, if you are looking to get into a little more classical Italian cooking this is a great recipe to try for that.
rigatoni arrabbiata faq
Is this recipe allergy friendly?
It is nut and soy free. You can easily make it gluten free by using gluten free pasta.
How do I store leftovers?
In an airtight container in the fridge for up to 4 days. I do not recommend freezing.
How do I heat this dish up?
You can heat it up on the stove or in the microwave. If you do it on the stove you can add a little extra water in, about 1 to 2 tablespoons.
Where does arrabbiata sauce originate from?
Rome! Emerging around the 1950s.
Why do you want to use a tubular pasta for this recipe?
While you can of course use any sauce you want. The ridges in a tubular pasta like rigatoni, penne, mezzi rigatoni, tortiglioni help to soak up the sauce. The texture of the pasta works well the sauce.
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Rigatoni Arrabbiata
Ingredients
- ¼ Vidalia or sweet onion chopped
- 6 garlic cloves halved
- ½ tablespoon red pepper flakes or to taste
- 1 tablespoon organic sugar
- 1 ½ teaspoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 10 ounces pasta
- Salt to taste
Instructions
- Chop the onion and halve the garlic.
- Warm the pan up on the stove over medium heat. Pour the oil into a large pan or skillet, let it warm up for a minute. Sauté the onion and garlic for 2 to 3 minutes until fragrant. Then, add in red pepper flakes and cook for another 1-2 minutes.
- Add in the can of crushed tomatoes and sugar. I also like to fill the can with a little water about ¼ cup (60mL).
- Let the sauce cook for 40 minutes over low heat. Stir occasionally and do not let it become too bubbly. It will look a bit dried out, that is okay.
- Bring a large pot of salted water to a boil. Boil until al dente. Reserve about 1 ½ cups of pasta water, and drain the rest.
- Add the pasta to the pan. Gradually, add in the reserved pasta water until the sauce coats the pasta and it becomes glossy. You may not need all of the pasta water. It will just depend on how saucy you want the pasta to be. Taste the pasta and add salt to your preference.
- Garnish with fresh parsley and more red pepper flakes if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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