Description
Spicy classic rigatoni arrabbiata blends robust tomato sauce with fiery chili peppers for an authentic Italian experience. Passionate cooks can savor this simple yet bold pasta dish that brings Rome’s culinary spirit directly to your plate.
Ingredients
Scale
- 1 pound (454 grams) rigatoni
- 1 (28 oz/794 grams) can San Marzano tomatoes
- 2 tbsps tomato paste
- 1 sweet onion, chopped
- 8 garlic cloves, minced
- 2 tbsps olive oil
- 1 tsp crushed red pepper flakes
- 1 tsp fennel seeds, crushed
- ¼ cup fresh basil, julienned
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Instructions
- Pasta Preparation: Boil salted water in a large pot and cook rigatoni until al dente, reserving a half cup of starchy pasta water before draining.
- Aromatic Foundation: Heat olive oil in a skillet over medium heat. Sauté finely chopped onions until translucent, then add minced garlic, stirring constantly to prevent burning and release its intense flavor.
- Sauce Development: Add San Marzano tomatoes and tomato paste to the onion-garlic base. Sprinkle crushed red pepper flakes and fennel seeds to build depth. Simmer sauce on low heat, occasionally stirring to prevent sticking and allow flavors to meld together.
- Flavor Harmonization: Incorporate julienned basil into the simmering sauce, adjusting seasoning with salt and pepper to create a perfectly balanced flavor profile.
- Final Composition: Combine cooked rigatoni directly into the sauce, using reserved pasta water to create a smooth, glossy coating. Toss thoroughly to ensure each pasta piece is evenly dressed in the vibrant sauce.
- Presentation: Plate the pasta, garnishing with delicate Parmesan cheese shavings and fresh basil leaves to add a final layer of herbal brightness and textural complexity.
Notes
- Salting Pasta Water Strategically: Use abundant salt to enhance pasta’s flavor from within, creating a robust base that transforms ordinary noodles into extraordinary bites.
- Garlic Sautéing Technique: Watch heat carefully, stirring constantly to prevent burning, which can introduce bitter undertones and compromise the sauce’s delicate balance.
- Tomato Sauce Depth Building: Allow slow simmering to develop complex flavors, letting spices like fennel and red pepper infuse every layer with rich, aromatic complexity.
- Pasta Finishing Finesse: Reserve starchy pasta water as a secret weapon for creating silky, clingy sauce that perfectly coats each rigatoni, ensuring maximum flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 10 mg