Rigatoni Arrabbiata – pasta easy recipes
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.
Servings: 4 servings
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)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes, cooking just until fragrant—about 1 minute.
- Pour in the crushed tomatoes and add a pinch of salt. Let the sauce simmer for 15 to 20 minutes, stirring occasionally.
- Toss the cooked rigatoni into the skillet and stir until every piece is coated in that spicy, red goodness.
- Garnish with parsley and serve hot. Maybe grab a glass of wine—you've earned it.