Spicy Rigatoni Recipe

Prepare pasta water

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts). Reserve 1 cup of pasta cooking water, then cook rigatoni until just shy of al dente (about 9–10 minutes; check package) because it will finish cooking in the sauce. Drain, reserving 1 cup of the cooking water.

Brown the sausage

While the water heats, heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium-high heat. Add the removed-casing Italian sausage, breaking it up with a spoon. Cook until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl, leaving rendered fat in the pan (if there is excessive fat, spoon out so about 1–2 tablespoons remain).

Sauté aromatics

Reduce heat to medium. Add the diced onion to the skillet and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add 4 cloves minced garlic and the Calabrian chili paste; cook 30–45 seconds until fragrant, stirring to combine.

Build the arrabbiata

Stir in the tomato paste and cook 1 minute to deepen flavor. Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), 1 teaspoon salt, and 1/4 teaspoon black pepper. Add 1/2 to 3/4 cup reserved pasta water to loosen the sauce. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to meld flavors and slightly thicken.

Finish sauce with sausage and pasta

Return the cooked sausage to the sauce and stir to combine. Add drained rigatoni to the pan and toss gently to coat, adding additional reserved pasta water by tablespoons if needed to reach a silky consistency. Cook together 2–3 minutes so the pasta finishes cooking in the sauce and absorbs flavor. Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining black pepper as needed. Stir in torn fresh basil and 1/2 cup grated cheese, reserving the rest for serving.

While the sauce simmers, make the pangrattato. In a medium skillet over medium heat, warm 3 tablespoons extra-virgin olive oil. Add 4 cloves finely minced garlic and cook 30–45 seconds until fragrant but not brown.

Add 1 1/2 cups breadcrumbs to the skillet and stir to coat with oil. Cook, stirring frequently, until breadcrumbs turn golden brown and crisp, 4–6 minutes. Keep the heat moderate to avoid burning and adjust as needed.

Remove the pan from heat. Stir in 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons chopped parsley. Taste and adjust salt or lemon zest. Set aside until ready to top the pasta.

Transfer the sauced rigatoni to a large serving bowl or leave in the pan. Sprinkle the remaining 1/4 cup grated cheese over the pasta.

Generously scatter the garlic pangrattato over the top so each portion gets a crunchy, garlicky finish. Garnish with additional torn basil if desired and serve immediately.