Rigatoni All’ Arrabbiata Recipe
Pomodorini Tomatoes, Garlic, Calabrian Chili, Basil
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- 3
Add Tomatoes and Chili
Add the pomodorini tomatoes and Calabrian chili paste to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- 4
Combine with Pasta
Once the tomatoes are soft, add the cooked rigatoni to the skillet. Toss the pasta in the sauce, adding reserved pasta water as needed to create a light sauce that coats the pasta.
- 5
Finish the Dish
Remove from heat and stir in the chopped basil and freshly ground black pepper. Adjust seasoning with salt if necessary.
