Description
A simple, quick Italian pasta dish featuring a spicy tomato sauce.
Ingredients
Scale
- 400g rigatoni pasta
- 700g canned crushed tomatoes
- 3 cloves garlic, minced
- 1–2 dried red chili peppers (or 1/2 tsp red pepper flakes)
- 4 tablespoons olive oil
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chili peppers (or flakes) to the oil. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes. Season with salt.
- Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.
- Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
- Add the drained rigatoni directly to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a little reserved pasta water until the desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a less spicy sauce, remove the seeds from the dried chili peppers before adding them.
- You can substitute fresh parsley with fresh basil if you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 8
- Protein: 15
- Cholesterol: 0
Keywords: rigatoni, arrabbiata, spicy tomato sauce, italian pasta, quick dinner