Homemade Rigatoni Pasta With Tomato And Chilli Recipe
Arrabbiata
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Ingredients
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Pasta Dough
Method
Making the Pasta and Sauce
- 1
Prepare the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Add olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece with a pasta machine or a rolling pin to about 1/8 inch thickness. Cut into 1 inch wide strips to form rigatoni. Use a fork to create ridges on the pasta if desired.
- 3
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3-5 minutes or until al dente. Reserve 1 cup of pasta water, then drain the rest.
- 4
Prepare the Arrabbiata Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant. Add crushed tomatoes and salt, stirring to combine. Simmer for 10-15 minutes, allowing the sauce to thicken.
- 5
Combine Pasta and Sauce
Add the drained rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Stir in the chopped basil before serving.
