Arrabbiata Recipe
Homemade Rigatoni Pasta with Tomato and Chilli
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Ingredients
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Pasta
Arrabbiata Sauce
To Finish
Method
Pasta
Bring water to a boil
In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tablespoons of coarse salt once boiling.
Cook rigatoni
Add 12 oz rigatoni to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions), stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Arrabbiata Sauce
Heat oil and aromatics
In a large sauté pan or shallow saucepan over medium heat, add 3 tablespoons extra-virgin olive oil. When the oil shimmers, add the sliced garlic, 1 tsp red pepper flakes, the finely chopped shallot, and the optional chopped anchovy. Cook gently, stirring frequently, until the garlic is fragrant and turning light golden and the shallot is translucent, about 1.5–2 minutes. Do not let the garlic burn.
Add tomato paste
Push the aromatics to the side and add 1 tablespoon tomato paste. Cook the paste with the oil and aromatics for 30–45 seconds, stirring, to deepen its flavor.
Add tomatoes and simmer
Add the 28 oz crushed San Marzano tomatoes (or crush whole tomatoes by hand into the pan). Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 12–18 minutes.
Season the sauce
Stir in 1 teaspoon sugar if tomatoes taste too acidic. Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, then taste and adjust seasoning as needed. Add torn basil leaves and 1 tablespoon chopped parsley about 2 minutes before finishing the sauce to release their aroma.
To Finish
Combine pasta and sauce
Add the drained rigatoni to the pan with the arrabbiata sauce. If the sauce seems tight, add up to 1 cup reserved pasta water, a little at a time, tossing the pasta in the sauce until it reaches a glossy, clingy consistency that coats the pasta evenly.
Cheese and finish
Remove the pan from heat. Stir in 3/4 cup of the grated Pecorino Romano or Parmigiano-Reggiano and 1 teaspoon extra-virgin olive oil; toss to combine. If needed, add a splash more pasta water to loosen. Taste and adjust salt, pepper, and red pepper flakes for heat.