Jul 14 2026
Restaurants›La Petite Maison (LPM) Dubai›Arrabbiata Recipe

Arrabbiata Recipe

Inspired by La Petite Maison (LPM) Dubai
Time40m
Serves4

Homemade Rigatoni Pasta with Tomato and Chilli | مكرونة ريجاتوني محلية الصنع مع الطماطم والفلفل

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Ingredients

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Pasta

Arrabbiata sauce

Finishing

Method

Pasta

  1. 1

    Boil water

    Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt when it starts boiling.

  2. 2

    Cook rigatoni

    Add 400 g rigatoni to the boiling salted water and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 10–12 minutes). Reserve 150 ml of the starchy pasta cooking water, then drain the pasta and set aside.

Arrabbiata sauce

  1. 3

    Prepare aromatics

    Peel and thinly slice 4 garlic cloves. Finely chop 1 shallot and, if using, thinly slice 1 fresh red chili. Measure out red chili flakes and dried oregano.

  2. 4

    Sauté garlic and shallot

    Heat 3 tablespoons olive oil in a large sauté pan over medium heat. Add the chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add the sliced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

  3. 5

    Add chili

    Add 1 teaspoon red chili flakes and the sliced fresh chili (if using) to the pan. Stir for 15–30 seconds to bloom the spice in the oil.

  4. 6

    Add tomatoes

    Crush the 800 g canned whole peeled tomatoes by hand or with a spoon and add them to the pan along with 1 tablespoon tomato paste. Stir to combine.

  5. 7

    Simmer

    Bring sauce to a gentle simmer, then reduce heat to low. Add 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Let the sauce simmer, partially covered, stirring occasionally, until it thickens and flavors concentrate, about 15–20 minutes.

  6. 8

    Adjust texture

    If the sauce seems too thick, stir in up to 150 ml reserved pasta cooking water a little at a time until you reach a slightly loose but coating consistency.

  7. 9

    Finish sauce

    Stir in torn fresh basil leaves and 1 tablespoon unsalted butter (optional) off the heat for added gloss and silkiness. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if needed.

Combine & Serve

  1. 10

    Toss pasta with sauce

    Add the drained rigatoni to the pan with the arrabbiata sauce over low heat. Toss gently to coat the pasta thoroughly, adding more reserved pasta water if necessary to help the sauce cling to the rigatoni (use up to the reserved 150 ml). Cook together for 1–2 minutes to marry flavors.

  2. 11

    Plate

    Divide the sauced rigatoni among warm bowls or plates. Finish each serving with a drizzle of 1 teaspoon extra-virgin olive oil, a sprinkle of chopped fresh parsley, and 50 g grated Pecorino Romano or Parmesan.

  3. 12

    Serve

    Serve immediately while hot. Offer extra grated cheese and red chili flakes at the table for those who want more heat.

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