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