This Rigatoni Arrabbiata is a spicy Italian classic pasta dish. It makes an easy, quick meal for spice lovers. Arrabbiata translates from Italian to angry, which perfectly describes the spicy sauce in this dish. It is spiked with plenty of red pepper flakes to give the sauce an 'angry' kick. Ready in 30 minutes, this is an excellent quick-cook spicy dinner idea.
Pour the extra virgin olive oil into a large pan, add the red pepper flakes, and place over medium-low heat. Cook gently for 3 minutes.¼ cup/ 60ml extra virgin olive oil2 teaspoons red pepper flakes
Remove the pan from the heat and add the minced garlic. Stir in the oil for 20 seconds, then add the canned tomatoes and all the juice.5 cloves garlic1 can crushed Italian tomatoes
Add salt and sugar.1 teaspoon sugar½ teaspoon salt
Return the pan to the heat and cook the sauce on low heat for 20 minutes.
Now cook your pasta
Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt12 oz/ 340g rigatoni
Reserve a cup of the pasta cooking water, then drain the pasta.
Add the pasta to the sauce and ¼ cup of the reserved cooking water.
Turn the pasta over in the sauce so it's completely coated. Cook for a minute over low heat, adding extra pasta water if the sauce gets too dry.
Test the seasoning and then serve with fresh parsley, freshly grated parmesan, and a drizzle of EVOO. salt and pepper fresh parsley grated parmesan extra virgin olive oil
Notes
Add more or less red pepper flakes to suit your tastes. You can also add fresh red chilies for an extra flavor and spice boost.