Rigatoni Arrabbiata (v*) Recipe

Boil pasta

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon fine sea salt. Add 12 oz rigatoni and cook until 1-2 minutes shy of package al dente (usually 9-11 minutes depending on brand). Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Prepare aromatics

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat until shimmering but not smoking. Add 4 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes. Sauté gently, stirring constantly, for about 1 to 1 1/2 minutes until the garlic is fragrant and just turning golden (do not burn). If using the fresh chopped red chili for extra heat, add it with the garlic.

If using chorizo

If you are including chorizo, push the garlic to the side and add the sliced/diced 6 oz chorizo to the pan now. Sear for 3-4 minutes, stirring occasionally, until the edges color and the fat renders. Spoon off and reserve about 1 tablespoon of rendered fat in the pan; remove excess if there is too much oil.

Build sauce

Add 1 tablespoon tomato paste to the pan and cook, stirring, 30-45 seconds to toast. Add the 28 oz crushed San Marzano tomatoes (if whole, crush by hand or pulse briefly in a blender before adding) and 1 cup halved cherry tomatoes. Stir to combine, scraping up any browned bits. Bring the sauce to a gentle simmer over medium-low heat.

Simmer and season

Let the sauce simmer gently, uncovered, for 12-15 minutes so it thickens slightly and the fresh cherry tomatoes soften. Stir occasionally. Add 1 teaspoon sugar if the tomatoes taste too acidic. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Add olives and herbs

Stir in 1 cup halved pitted black olives and 2 tablespoons chopped flat-leaf parsley. Simmer 2-3 minutes to heat the olives through. If using basil, stir in torn leaves just before tossing with pasta.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the sauce. Toss gently over medium heat, adding reserved pasta water a splash at a time (about 1/4 cup increments) to loosen the sauce and help it coat the pasta — you will likely use 1/2 to 1 cup. Cook together 1-2 minutes until pasta is fully al dente and sauce clings to the rigatoni.

Plate

Divide the rigatoni arrabbiata among 4 bowls (serves 4). Sprinkle each portion with grated Pecorino Romano or Parmesan (about 1/4 cup per serving). Drizzle with 1 teaspoon extra-virgin olive oil over all, finish with an extra pinch of chopped parsley and cracked black pepper. Serve immediately.