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

Prepare pasta water

Bring a large pot of water to a rolling boil. Add 2 tbsp fine sea salt (should taste like the sea). Keep water at a vigorous boil for cooking the rigatoni.

Start the sauce

While water heats, warm 3 tbsp extra-virgin olive oil in a wide sauté pan over medium heat until shimmering but not smoking.

Infuse oil with garlic & chile

Add the thinly sliced garlic and finely chopped fresh red chile (or 1/2 tsp red pepper flakes) to the oil. Sauté gently for 1–2 minutes, stirring constantly, until garlic is fragrant and just beginning to color at the edges — do not let it burn.

Deglaze (optional)

If using, add 1 tbsp dry white wine to deglaze the pan. Let it bubble and reduce for about 30 seconds to lift garlic flavors and evaporate the alcohol.

Build the tomato sugo

Stir in 1 tbsp tomato paste and cook 30 seconds to deepen its flavor. Add 14 oz crushed San Marzano tomatoes and 1 cup halved fresh baby plum tomatoes. Stir to combine, bring to a gentle simmer.

Season and simmer

Add 1 tsp sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until sauce thickens and the fresh baby plum tomatoes soften and begin to break down but still retain some texture.

Cook the rigatoni

When the sauce has about 6–8 minutes left, add the rigatoni to the boiling salted water. Cook until very al dente — 1–2 minutes less than package directions (about 8–10 minutes depending on pasta). Reserve 1 cup of the pasta cooking water, then drain the rigatoni.

Finish the sauce with pasta water

Raise the sauce heat to medium. Add about 1/2 cup of the reserved pasta cooking water to the simmering sauce and stir to emulsify. Add the drained rigatoni to the sauce and toss vigorously for 1–2 minutes so the pasta finishes cooking in the sauce and the sauce clings to the rigatoni. Add additional reserved water as needed to achieve a glossy, silky texture (up to the full 1 cup).

Add herbs and adjust seasoning

Turn off the heat. Stir in 2 tbsp chopped flat-leaf parsley and torn basil leaves. Taste and adjust salt, pepper, and chile heat as needed.

Serve

Divide the rigatoni among warmed bowls. Finish with a drizzle of extra-virgin olive oil if desired and sprinkle 1 oz grated Pecorino Romano over the top. Garnish with a few extra basil leaves and a pinch of chopped parsley. Serve immediately.