There’s nothing quite like the fiery kick and aromatic flair of a well-made Arrabbiata sauce. In this classic Italian dish, rigatoni pasta is bathed in a vibrant tomato-based sauce infused with crushed red pepper flakes and fennel seeds. It’s a simple yet satisfying recipe that perfectly balances heat and fresh flavors.
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 seeds, crushed
- ¼ cup fresh basil, julienned
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Directions:
1. Cook the Rigatoni:
- Bring a large pot of salted water to a rolling boil.
- Cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water, then drain and set the pasta aside.
2. Start the Sauce:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook for about 5 minutes or until translucent.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Simmer the Sauce:
- Add the San Marzano tomatoes, tomato paste, crushed red pepper flakes, and crushed fennel seeds to the pan.
- Bring the sauce to a low simmer and let it cook for 20 minutes, stirring occasionally to prevent sticking.
- Stir in the julienned basil leaves and taste, adjusting the seasoning with salt and pepper as needed.
4. Combine with Pasta:
- Add the cooked rigatoni to the sauce along with ¼ cup of the reserved pasta water.
- Stir to combine until the pasta is evenly coated with the sauce.
5. Serve:
- Serve the pasta immediately, topped with freshly grated Parmesan cheese and additional basil if desired.
Timing:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Tips for a Perfect Arrabbiata:
- Adjust the Heat: If you prefer a milder sauce, reduce the amount of crushed red pepper flakes.
- Fennel Twist: Crushing the fennel seeds just before adding them releases more flavor into the sauce.
- Extra Creaminess: For a richer finish, add a tablespoon of butter to the sauce right before serving.
Conclusion:
This Classic Rigatoni Arrabbiata will quickly find a place in your weekly dinner rotation. The robust flavors are comforting yet exhilarating, making every bite a satisfying experience. Serve it with a fresh salad and some crusty bread, and you’ll have a meal that delights both your palate and your senses.
Print
Classic Rigatoni Arrabbiata
- Total Time: 40 minutes
Description
Rigatoni Arrabbiata is a quintessential Italian pasta dish that brings both warmth and a kick to the dinner table. The combination of sweet onions, fragrant garlic, and fiery red pepper flakes simmered in rich San Marzano tomatoes creates a sauce that clings perfectly to each tube of rigatoni, offering a bite that is both comforting and exciting.Perfect for any season, this dish serves as a hearty base for a variety of meals, whether it’s a simple family dinner or a more elaborate gathering. The fresh basil and freshly grated Parmesan cheese add layers of flavor and sophistication that make this classic dish an all-time favorite.
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