Description
Spicy Roman classic arrabbiata ignites pasta with fiery chili peppers and rich tomato sauce. Rustic Italian flavors dance through this simple yet powerful dish, inviting you to savor each passionate bite of culinary tradition.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) rigatoni
- 1 (28 ounces / 794 grams) San Marzano tomatoes
- 2 tablespoons tomato paste
Vegetables and Aromatics:
- 1 sweet onion, chopped
- 8 garlic cloves, minced
- 1 teaspoon fennel seed, crushed
- 1 teaspoon crushed red pepper flakes
- ¼ cup fresh basil, julienned
Cooking Ingredients:
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Freshly grated Parmesan cheese
Instructions
- Fill a spacious pot with water, generously season with salt, and bring to a rolling boil. Carefully lower rigatoni into the bubbling water, cooking until perfectly tender yet firm.
- While pasta simmers, warm olive oil in a generously sized skillet over medium flame. Introduce finely chopped onions, allowing them to soften and become translucent, releasing their delicate sweetness.
- Gently introduce minced garlic into the aromatic mixture, stirring quickly to prevent burning and extract its robust flavor profile.
- Pour in vibrant San Marzano tomatoes, blending with concentrated tomato paste. Sprinkle in fiery crushed red pepper flakes and fragrant fennel seeds to create a complex sauce base.
- Reduce heat and let the sauce gently simmer, allowing flavors to meld and intensify. The liquid will gradually thicken and develop a rich, concentrated essence.
- Tear fresh basil leaves and fold them into the simmering sauce, releasing their herbaceous aroma. Taste and adjust seasoning with salt and pepper as needed.
- Drain cooked rigatoni, reserving a small amount of starchy cooking liquid. Transfer pasta directly into the waiting sauce, tossing thoroughly to ensure each tube is lavishly coated.
- If the sauce appears too dense, incorporate reserved pasta water to achieve a silky, clingy consistency.
- Plate the pasta, garnishing with additional fresh basil leaves and a generous sprinkle of grated cheese for a final touch of indulgence.
Notes
- Spice up your pasta night with this fiery Arrabbiata sauce that brings the heat of traditional Italian cooking right to your kitchen.
- Choose San Marzano tomatoes for an authentic, rich flavor that makes this dish truly spectacular.
- Fennel seeds add a subtle, sweet undertone that balances the spicy red pepper flakes perfectly.
- Save pasta water before draining – it’s liquid gold for creating a silky, clingy sauce that hugs every rigatoni curve.
- Fresh basil transforms the sauce from good to extraordinary, adding a bright, herbaceous note that elevates the entire dish.
- Adjust spice levels by increasing or decreasing red pepper flakes to match your personal heat tolerance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 5 mg