Rigatoni All' Arrabbiata, Spicy San Marzano & Fresh Baby Plum Tomato Sugo* Recipe

Bring a large pot of water to a rolling boil. Add 2 tbsp coarse salt (water should taste like the sea).

Add 400 g rigatoni and cook until al dente according to package directions, usually 10–12 minutes. Reserve about 200 ml of the starchy cooking water before draining; do not rinse the pasta.

While the pasta cooks, heat 4 tbsp extra-virgin olive oil in a large, deep skillet or sauté pan over medium heat until shimmering.

Add the 4 thinly sliced garlic cloves and cook gently, stirring, until fragrant and just turning pale golden — about 60–90 seconds. Do not let the garlic brown or burn.

Add 2 tsp whole dried Calabrian chiles (or crushed red pepper flakes) and quickly stir for 10–15 seconds to bloom the heat in the oil.

Pour in 800 g crushed San Marzano tomatoes. Stir to combine, then bring to a gentle simmer. Use the back of a spoon to break up any remaining larger pieces.

Add 250 g halved fresh baby plum tomatoes to the pan. These will add freshness and bursts of texture to the sauce.

Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp sugar if tomatoes are very acidic. Stir and maintain a gentle simmer, uncovered, for 10–12 minutes until the sauce thickens slightly and the fresh tomatoes begin to soften but still hold some shape.

Taste and adjust seasoning: add more salt or red pepper to increase heat. Stir in 3 tbsp chopped flat-leaf parsley and 6 torn basil leaves, reserving a few leaves for garnish.

Add the drained, hot rigatoni directly to the skillet with the sugo. Toss gently to combine.

Add up to 200 ml reserved pasta water, a little at a time, stirring and tossing to create a silky, emulsified sauce that clings to the rigatoni. Use only as much water as needed — you want a glossy coating, not a soupy dish.

Drizzle 1 tbsp extra-virgin olive oil over the pasta, toss once more, and let everything meld over low heat for 30–60 seconds.

Turn off the heat. If using, sprinkle 40 g grated pecorino romano (or Parmigiano-Reggiano) and toss to combine. Taste and adjust seasoning.

Serve immediately, garnished with remaining basil leaves and a light scattering of chopped parsley. Offer extra grated cheese and crushed red pepper at the table.