Name: Rigatoni Arrabbiata – pasta easy recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz rigatoni pasta; 2 tablespoons extra virgin olive oil; 4 cloves garlic, finely chopped; ½ to 1 teaspoon red pepper flakes (adjust to your spice level); 1 can (28 oz) crushed tomatoes; Salt to taste; Fresh parsley, chopped (for garnish)

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Sometimes, a bowl of pasta is the only thing that makes sense after a long day. That’s where this Rigatoni Arrabbiata steps in—bold, spicy, and unapologetically simple. We’re talking thick, ridged noodles hugging a fiery tomato sauce like they were made for each other. And let’s be real, they kinda were. I make this when I need something that feels like a warm nudge but with a spicy kick. The whole dish comes together in about 30 minutes, and most of that time you’re just letting the sauce simmer while you dance around the kitchen or stare longingly at the bubbling pot. It’s that easy. And yes, it’s totally plant-based. No cheese, no meat, just good old pantry staples doing their best impression of a five-star meal. Whether you’re cooking for friends or just trying to jazz up a solo Tuesday night, this one earns its spot in your weekly rotation.

1) Key Takeaways
2) Easy Rigatoni Arrabbiata Recipe
3) Ingredients for Rigatoni Arrabbiata
4) How to Make Rigatoni Arrabbiata
5) Tips for Making Rigatoni Arrabbiata
6) Making Rigatoni Arrabbiata Ahead of Time
7) Storing Leftover Rigatoni Arrabbiata
8) Try these pasta recipes next!
9) Rigatoni Arrabbiata
10) Nutrition

1) Key Takeaways

How do you make rigatoni arrabbiata from scratch?
What makes arrabbiata sauce spicy?
Can I make this with gluten-free pasta?
What’s the best pasta for arrabbiata sauce?

2) Easy Rigatoni Arrabbiata Recipe

We all need a few dependable dinners that don’t ask too much of us, and this rigatoni arrabbiata is one of mine. You only need a handful of pantry staples, and you can make it in half an hour—even with interruptions, like digging through the fridge or answering a text you forgot about. This pasta doesn’t just taste good, it punches up your weeknight with something spicy, warm, and soul-soothing.

There’s no meat, no cheese, no cream. Just solid ingredients doing their thing in a big pan, while rigatoni cooks to perfect chewiness a few feet away. The sauce sticks to every ridge and curve of the pasta, making each bite a little hit of comfort and fire. If you’ve been on the hunt for pasta easy recipes that don’t feel like a compromise, this one’s your golden ticket.

What I love most? It’s plant-based and flexible. You can spice it up or tone it down. Make a little or a lot. Add fresh herbs if you want to show off or just leave it simple. Either way, it works.

3) Ingredients for Rigatoni Arrabbiata

Rigatoni Pasta: The shape matters here. Rigatoni has big ridges and a hollow center, which makes it ideal for catching the thick arrabbiata sauce. If you use something else, make sure it holds sauce well.

Extra Virgin Olive Oil: Go with something you trust. The oil brings out flavor from the garlic and red pepper flakes, so quality does show here.

Garlic: Fresh garlic makes a difference. Minced or finely chopped, it’s the base of the sauce’s flavor and brings a mellow warmth when sautéed.

Red Pepper Flakes: Start with half a teaspoon if you’re nervous, but I love it spicy and usually lean toward a full teaspoon. This is what gives arrabbiata its signature heat.

Crushed Tomatoes: A 28-ounce can of good-quality crushed tomatoes keeps the sauce thick, flavorful, and consistent.

Salt: Sea salt or kosher—whichever you use, it helps the tomato sauce pop and brings out the natural sweetness in the garlic.

Fresh Parsley: Optional, but if you like that little green pop at the end, go for it. I chop it rough and throw it on just before serving.

4) How to Make Rigatoni Arrabbiata

Step 1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and set aside while you start the sauce.

Step 2. In a wide skillet, heat olive oil over medium. Add garlic and red pepper flakes. Stir gently for about one minute, until the garlic just softens. Don’t let it brown.

Step 3. Pour in the crushed tomatoes. Sprinkle in some salt. Stir everything and lower the heat so it simmers, not splatters.

Step 4. Let the sauce simmer for about 15 to 20 minutes. Stir now and then. Taste halfway through and adjust the salt or chili if needed.

Step 5. Add the cooked pasta to the skillet. Toss it all together until the rigatoni is coated well and warmed through.

Step 6. Plate it up and scatter fresh parsley if you’re feeling a little fancy. Or don’t. It’s just as good without it.

5) Tips for Making Rigatoni Arrabbiata

Salt your pasta water like you mean it. It’s your first shot at flavor and makes a bigger difference than you think. I usually toss in two tablespoons for a big pot.

Use crushed tomatoes, not diced. They’re thicker and cook into a smooth, clingy sauce that’s perfect for rigatoni. Diced ones stay a little too chunky, and pureed ones turn soupy.

If your sauce starts to dry up or stick while it simmers, just splash in a bit of the pasta water you saved. It’s starchy magic and helps everything stick just right.

6) Making Rigatoni Arrabbiata Ahead of Time

You can absolutely make this ahead. Cook the pasta, make the sauce, and store them separately in airtight containers. Just don’t mix them until you’re ready to eat—it keeps everything from getting soggy.

When you’re reheating, add a splash of water or olive oil to loosen the sauce and toss the pasta in a hot pan. That brings it back to life and avoids the rubbery microwave texture.

I’ve packed this for lunch more times than I can count, and it holds up great for two to three days in the fridge. Just keep the garnish separate if you’re using parsley.

7) Storing Leftover Rigatoni Arrabbiata

Store leftovers in a sealed container and keep it in the fridge. It’ll stay good for up to four days, maybe five if your fridge runs cold like mine does.

To reheat, I suggest the stovetop. Add a splash of water or broth to a skillet and warm it up slowly. The microwave works in a pinch, but stir halfway so the middle isn’t ice-cold.

And hey, if you’re into meal prep or batch cooking, this one’s a keeper. It’s one of those pasta easy recipes that doesn’t lose its soul in the fridge.

8) Try these pasta recipes next!

9) Rigatoni Arrabbiata