Rigatoni Arrabbiata Recipe

Perfect for a midweek meal or tasty enough to impress guests, this meat-free pasta is loaded with flavor from tomato, garlic, and red pepper flakes! Plus, it’s ready in less than 30 minutes!

📝 Ingredients

• 1 pound rigatoni pasta (500 grams)
• 28 ounces canned whole peeled tomatoes (800 grams)
• 1/3 cup extra virgin olive oil
• 4 cloves garlic (finely chopped)
• 1 teaspoon red pepper flakes ((dried chilli flakes))
• 1/2 teaspoon salt ( plus more for cooking the pasta)
• 2 tablespoons finely chopped parsley
• grated Pecorino Romano cheese to serve

👨‍🍳 Instructions

1. 1Fill a large pot with water and place over high heat to boil. To speed it up, use boiling water from your electric kettle.
2. 2Put the canned tomatoes in a bowl and crush with a fork or better still, your hands. Set aside.
3. 3In a large skillet put the olive oil, garlic and red pepper flakes and place over medium heat.
4. 4Stir and cook for just 20 or 30 seconds. It’ll be ready when you can smell the garlic. Be very careful not to burn the garlic or the red pepper. If it looks like anything more than just a gently sizzle, remove the pan from the heat straight away.
5. 5Immediately stir in the crushed tomatoes and salt.
6. 6Reduce heat and allow to simmer for 15 minutes stirring occasionally until the sauce has thickened and reduced slightly. When cooked, stir in the parsley.
7. 7In the meantime, salt the boiling water and cook the rigatoni according to package instructions.
8. 8Drain, reserving a cup of the cooking water and add to the arrabbiata sauce and stir to combine.
9. 9Serve with Pecorino Romano cheese and a sprinkle of chopped parsley.