Classic Arrabbiata
If you’re a fan of bold, spicy flavors, then this Classic Arrabbiata is a dish you’ll love. It’s a simple yet fiery Italian pasta sauce made with a handful of ingredients, perfect for a quick and satisfying meal. This recipe pairs the heat of crushed red pepper flakes with the sweetness of San Marzano tomatoes, creating a rich and flavorful sauce that clings beautifully to rigatoni. Let’s dive into the details and get cooking!
Ingredients:
- 1 lb rigatoni
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 8 garlic cloves, minced
- 1 (28 oz) can San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fennel seed, crushed
- ¼ cup fresh basil, julienned
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Directions:
1. Cook the Rigatoni: Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions. Before draining, save ½ cup of the pasta water, as it will help in creating the perfect sauce consistency later.
2. Sauté the Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped sweet onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and cook for an additional minute, just until fragrant.
3. Make the Arrabbiata Sauce: To the pan, add the can of San Marzano tomatoes (crush them slightly if you prefer a chunkier sauce), tomato paste, crushed red pepper flakes, and crushed fennel seed. Stir everything together and bring the sauce to a low simmer. Let it simmer gently for 20 minutes, allowing the flavors to meld beautifully.
4. Finish the Sauce: Once the sauce has simmered, stir in the julienned fresh basil. Taste the sauce and adjust the seasoning with salt and pepper as needed.
5. Combine the Pasta and Sauce: Add the cooked rigatoni to the sauce along with ¼ cup of the reserved pasta water. Toss everything together until the pasta is well-coated in the sauce. If the sauce seems too thick, you can add a bit more pasta water to reach your desired consistency.
6. Serve: Plate the pasta and top it with freshly grated Parmesan cheese. If desired, garnish with more fresh basil for an extra pop of flavor and color.
Cooking Notes:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
This Classic Arrabbiata is a fantastic dish for those who enjoy a bit of heat in their meals. The combination of spicy, sweet, and savory flavors makes it a satisfying choice for any pasta night. Serve it with a side of garlic bread and a simple green salad for a complete Italian-inspired dinner. Enjoy!
Print
Classic Arrabbiata
- Total Time: 40 minutes
Ingredients
1 lb rigatoni
2 tablespoons olive oil
1 sweet onion, chopped
8 garlic cloves, minced
1 (28 oz can) San Marzano tomatoes
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seed, crushed
¼ cup fresh basil, julienned
Salt and pepper to taste
Freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water.
Heat olive oil in a large pan over medium heat and add onion, cooking for 5 minutes or until translucent. Add the garlic, cooking for another 1 minute.
Add the San Marzano tomatoes, tomato paste, crushed red pepper flakes, and fennel seeds. Bring to a low simmer and simmer for 20 minutes. Stir in the basil and then taste, adjusting for seasoning.
Add the pasta to the sauce along with ¼ cup of the saved pasta water. Stir to combine until pasta is coated. Serve and top with some cheese and more basil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes