Rigatoni Arrabbiata Urban Farmie

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

Notes and Variations

For a more classic arrabbiata, swap fresh basil for parsley at the end. Parsley gives the sauce a more peppery, earthy note that’s true to the Italian original. Arrabbiata is known for its heat, but feel free to adjust the red pepper flakes to suit your taste. Start with half and add more as you go for a milder kick. If you’d like to add more texture, toss in some roasted red peppers or a handful of chopped spinach near the end. These additions bring a bit of color and extra nutrition to the dish without overpowering the classic flavor. Use fresh tomatoes in the summer. I love using San Marzano tomatoes when I have a bountiful summer harvest! If you grow your own tomatoes, check out the best types of canning tomatoes to understand which ones work best for sauces! You can also use crushed tomatoes or diced tomatoes in a pinch.

📖 How to make the best rigatoni arrabbiata!

Salt a large pot of water like the ocean! Cook the pasta following the box instructions but stop about 2 to 3 minutes short of the time (so for instance, if it says 10 minutes, cook for 7 to 8 minutes). Reserve some pasta cooking water for later (about half a cup). Set pasta and pasta water aside.

Perfect balance of flavors. The tomatoes add a pop of sweetness, the garlic adds a lot of depth of flavor and the chili flakes give it just enough of a kick. Plus, there’s always room for more cheese! P.S., also check out my authentic cacio e pepe, inspired by Anthony Bourdain’s favorite restaurant in Rome Super easy to make vegan: You’ll need butter and parmesan to add rich creaminess to the tomato sauce, but you can use plant-based butter and vegan parmesan to make this recipe completely vegan! It’s budget-friendly. This dish requires a few simple ingredients you probably already have in your pantry. Tomatoes, garlic, chili flakes, parmesan! Super versatile. This arrabbiata sauce can also be used as a pizza topping or as a dipping sauce for breadsticks or other appetizers!

Use less sauce than you think you need. It can be tempting to want to drench your pasta in sauce, but resist the urge. You want just enough sauce to coat the pasta without making the dish too wet or soupy. Use whole tomatoes: Crushing the whole tomatoes by hand or with a spoon gives the sauce a rustic, chunky texture that’s ideal for this pasta. Reserve pasta water: Adding a splash of starchy pasta water to the sauce helps it cling to the rigatoni and gives the sauce a creamier texture. Finish with butter for richness: A little butter stirred in at the end gives the sauce a luscious finish without overpowering the spice.

🍴How to serve rigatoni arrabbiata

The arrabbiata sauce for this dish can be made ahead of time and stored in an airtight container in the fridge for 2-3 days! Reheat in a pan before adding the cooked pasta. For the best experience, eat it hot! (I eat it straight from the pot). Store leftover cooked pasta in an airtight container in the fridge for no longer than 24 hours. Then, heat it back up in a skillet with some olive oil and fresh basil and parmesan sprinkled on top. Serve and enjoy!