Description
Rich and fiery classic arrabbiata sauce combines tomatoes, garlic, and chili peppers for a spicy Italian pasta experience. Cooks can quickly prepare this bold sauce to elevate weeknight dinners with authentic Mediterranean flavors.
Ingredients
Scale
- 1 lb (454 grams) rigatoni
- 1 (28 oz / 794 g) San Marzano tomatoes
- 8 garlic cloves, minced
- 2 tbsps tomato paste
- 1 sweet onion, chopped
- 2 tbsps olive oil
- 1 tsp fennel seed, crushed
- 1 tsp crushed red pepper flakes
- ¼ cup fresh basil, julienned
- Salt to taste
- Pepper to taste
- Freshly grated Parmesan cheese
Instructions
- Pasta Preparation: Fill a spacious pot with water, season generously with salt, and bring to a vigorous boil. Immerse rigatoni, cooking until achieving an al dente texture with perfect resilience.
- Aromatic Foundation: Heat olive oil in a large skillet over medium temperature. Introduce finely chopped onions, sautéing until they transform into a translucent, golden-edged delicacy. Quickly incorporate minced garlic, stirring to prevent scorching and release its intense flavor profile.
- Sauce Development: Add San Marzano tomatoes and tomato paste, creating a vibrant base. Sprinkle crushed red pepper flakes and fennel seeds, developing a complex and fiery sauce. Reduce heat, allowing the mixture to simmer and concentrate, gradually thickening into a rich, robust essence.
- Herbal Infusion: Tear fresh basil leaves, gently folding them into the simmering sauce. Adjust seasoning with salt and pepper, balancing the sauce’s bold character.
- Final Assembly: Drain rigatoni, reserving a small quantity of starchy cooking liquid. Transfer pasta directly into the sauce, thoroughly coating each tube. If needed, incorporate reserved pasta water to achieve a luxurious, silky consistency.
- Presentation: Plate the pasta, garnishing with additional fresh basil leaves and a generous dusting of grated cheese, elevating the dish with a final flourish of indulgence.
Notes
- Master Pasta Timing: Cook rigatoni precisely al dente to prevent mushiness, ensuring perfect texture that captures sauce beautifully.
- Prevent Garlic Burning: Introduce minced garlic quickly and stir constantly to avoid bitter, acrid flavors that can ruin the sauce’s delicate balance.
- Build Flavor Layers: Toast fennel seeds and red pepper flakes briefly in oil before adding tomatoes to unlock deeper, more complex aromatic notes.
- Balance Sauce Consistency: Reserve pasta water as a secret weapon to adjust sauce thickness, creating a silky, clingy coating that hugs each rigatoni perfectly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 5 mg