Rigatoni Arrabbiata
This Rigatoni Arrabbiata is a fiery and flavorful pasta dish, ready in just 35 minutes! Rigatoni pasta topped with deliciously spicy arrabbiata sauce is perfect paired with your favorite protein or a ball of burrata for a quick and easy dinner.
Everyone needs a good pasta sauce recipe in rotation! This arrabbiata sauce recipe does the trick with a spicy kick! For more delicious tomato based sauces, try Creamy Bolognese Sauce, Homemade Hearty Marinara Sauce, or Spicy Rigatoni alla Vodka.
Why you’ll love this recipe
- Calabrian chiles. Calabrian chiles have more depth in their fruity and smoky flavor than dried chile flakes, giving the final dish a more complex flavor. They provide more than just a kick of heat!
- Deliciously simple. This spicy arrabbiata sauce is made with a few simple ingredients for a bright and clean taste.
- It’s quick. The sauce is ready in about 35 minutes, and most of that is simmer time! Perfect for weeknight dinners.
- Homemade. You can buy jarred sauce, but this homemade arrabbiata sauce is so much better than store bought, and easy to make.
What is arrabbiata sauce?
Classic arrabbiata sauce is a traditional Italian sauce made from olive oil, tomatoes, hot chiles, and garlic. It is usually served over a ridged pasta like penne or rigatoni.
There are many versions of this spicy tomato sauce with differing ingredients. My version of arrabbiata sauce has onions and white wine for extra flavor. I also use Calabrian chiles instead of red pepper flakes for an extra depth of flavor.
The word “arrabbiata” translates to angry in Italian, which refers to the spicy punch of this tomato based sauce.
So how spicy is it? The great thing about this sauce is you can make it as spicy or as mild as you want by adjusting the amount of chiles. This version is mild to moderately spicy.
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Special notes on the main ingredients, substitutions, and recipe testing notes.
- Onion – The foundation for so many good sauces! I use yellow onions. Substitute for shallots.
- Fresh garlic – I always recommend using fresh cloves of garlic over pre-minced jarred garlic. The flavor pay off is way worth the effort to mince it yourself. Get a garlic press, it makes mincing so easy!
- Calabrian chiles – Calabrian chiles are moderately spicy red chile peppers from the southern tip of Italy. The chiles are fruity and smokey, and are packed with vinegar, so they provide a delicious and complex flavor to this dish. I tested this recipe with both red chile flakes and Calabrian chiles and found the version with calabrian chiles to taste better. Substitute 2 teaspoons calabrian chiles for ½ teaspoon crushed red pepper flakes.
- Dry white wine – Using a dry white wine, like sauvignon blanc, complements the fruitiness of the calabrian chiles. I love the layer of flavor deglazing with wine adds to a dish! I also tested this recipe with red wine, and while both versions are great, the white wine sauce was brighter and lighter.
- Whole peeled or crushed tomatoes – Since this sauce is mainly tomatoes, go for a good quality brand of canned tomatoes. Whole San Marzano tomatoes are usually the go to choice for an Italian dish, but you can get really good quality organic tomatoes that are grown and packaged in the US. Whole tomatoes are the best tomatoes for this simple sauce since you can keep some chunks, but if you prefer a smoother sauce, you can start with canned tomato puree.
- Fresh herbs – I add some fresh basil to the sauce while it’s simmering. You could garnish with fresh parsley too.
- Pasta – I used rigatoni for this recipe, but arrabbiata sauce goes well with most pastas. It is best with pasta shapes that have grooves or ridges to soak up the sauce like penne or rigatoni.
See the recipe card below for full list of ingredients and measurements.
How to make rigatoni arrabbiata
STEP ONE: SAUTÉ
Sauté onions with a pinch of salt until translucent. Add garlic and Calabrian chiles and sauté for while stirring.
STEP TWO: CARAMELIZE
Add tomato paste and cook for a minute or two while stirring, allowing it to caramelize and darken in color.
PRO TIP: If you want an extra spicy sauce, use the oil from the Calabrian chiles to saute the onions.
STEP THREE: DEGLAZE
Add white wine to deglaze and scrape up any fond that has formed on the bottom of the pan. Allow to simmer until alcohol has burned off.
STEP FOUR: CRUSH
Add in tomatoes and stir. Crush tomatoes with a potato masher to desired consistency. Add a splash of water if needed.
PRO TIP: If you don’t have a potato masher, use a wooden spoon to crush up the tomatoes.
STEP FIVE: SIMMER
Simmer covered over low heat for about 20 minutes, stirring occasionally. Option to add fresh basil while simmering. Cook pasta to al dente.
STEP SIX: FINISH
Taste the sauce and season with salt and pepper as needed. Add cooked pasta to the finished sauce with a splash of pasta water and toss to combine.
Top with fresh parsley or basil. Option to also add freshly grated parmesan, or serve with a ball of burrata.
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Expert Tips
Here are some tips to make this easy arrabbiata sauce recipe perfect.
- Use quality ingredients. When you start with the best and fresh ingredients, the final dish will always taste better. Especially use quality tomatoes since they are the main ingredient.
- Use the right cookware. It’s not recommended to cook tomato based sauces in cast iron, so stick to a stainless steel saucepan like this All Clad Stockpot or enameled cast iron for making this sauce.
- Turn up the heat. Adjust the spice levels to your liking by adding more or less calabrian chiles.If you want it extra spicy, sauté the onions and garlic using oil from the calabrian chile jar.
- Balance it. If you find your sauce to be too acidic, add a pinch of sugar.
- Make a double batch. This recipe makes enough sauce for about 4 servings, but I love to double it so I have some to freeze for later.
What to serve with arrabbiata sauce
This rigatoni arrabbiata recipe is delicious on its own, but it pairs well with so many different proteins.
- Slice up some perfectly cooked chicken breasts and serve on top.
- I love serving this pasta with seared shrimp.
- These delicious Italian Meatballs are perfect for a hearty tomato sauce.
- Sear and slice Italian sausage to add in the sauce.
- If you want to make this a meat sauce, brown ground beef in the beginning, then make the recipe according to directions.
As for side dishes, go with a vegetable based dish (and of course some crusty garlic bread).
- Roasted Asparagus and Brussel Sprouts
- Roasted Green Beans and Brussels Sprouts
- Roasted Green Beans and Carrots
Make ahead instructions
This arrabbiata sauce can be made ahead of time. Tomato sauces like this are usually even better the next day anyway!
Up to two days ahead of time, make sauce according to directions, but don’t mix with the pasta. Once cooled, store sauce in an airtight container in the refrigerator until ready to serve.
You can also freeze the sauce in a freezer safe container for up to 6 months.
Cook the pasta fresh before serving. Reheat sauce in a saucepan over medium heat until warmed throughout, then toss with cooked pasta.
Storage & Reheating
How to store leftovers: Store leftover sauce separately from pasta if possible. Store in an airtight container in the refrigerator for 3-4 days.
How to freeze: Store sauce in a freezer safe container in the freezer for up to 6 months. Do not freeze pasta. I like to add 2 servings in a quart size plastic or silicone bag, then freeze flat. Once frozen, stand up the bags for easier storage.
How to reheat: Reheat sauce in a saucepan over medium heat, stirring constantly, until all warm. To reheat from frozen, defrost in the refrigerator overnight, then reheat.
Ways to use arrabbiata sauce
Arrabiata sauce is perfect for pairing with pasta, but you can use it in other ways too!
- Dipping sauce for garlic bread or mozzarella sticks
- Topping for chicken parmesan
- Use it as a pizza sauce to give it a spicy kick
- Layer with béchamel sauce, Italian sausage, and pasta sheets for a spicy lasagna
Frequently Asked Questions
Arrabbiata sauce is a spicy tomato sauce. It is similar to marinara sauce, but is made with chili flakes for a spicy flavor.
The proper Italian spelling is ARRABBIATA with two Bs, but you will also find it written as arrabiata in some English versions.
Arrabbiata sauce and marinara sauce are both quick tomato based pasta sauces, but arrabiata is made spicy by using spicy red chiles. Try Homemade Marinara Sauce and compare the two for yourself!
Arrabbiata sauce and bolognese sauce are both tomato based pasta sauces, but there are many differences. Arrabbiata is usually a quicker simple tomato sauce without meat, while bolognese is a meat sauce that is typically simmered for a few hours. Arrabbiata sauce usually has limited ingredients, like tomatoes, garlic, and chiles, where bolognese sauce can have onions, carrots, celery, and different meat. My Creamy Bolognese sauce is mouth-wateringly good!
For a chunkier tomato based sauce like arrabbiata, a pasta with holes and grooves is perfect for soaking up all that spicy sauce. I like to use rigatoni or penne pasta for this spicy arrabbiata sauce recipe, but you can use your favorite pasta of choice.
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Rigatoni Arrabbiata Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup onion (finely diced, about 1 small onion)
- 4 fresh large garlic cloves (minced)
- 2 teaspoons Calabrian chiles
- 2 tablespoons tomato paste
- ½ cup dry white wine (like sauvignon blanc)
- 28 ounces whole peeled or crushed tomatoes (1 large can)
- Fresh basil or parsley (for topping)
- ½ pound dried rigatoni pasta
- parmesan cheese or burrata (optional for topping)
Instructions
- PREP: Chop onion and mince garlic. Measure out other ingredients.
- SAUTÉ: Heat a large saucepan over medium heat. Add olive oil and heat for a minute. Add onions with a pinch of salt and sauté for about 5-8 minutes, stirring occasionally, until translucent and slightly caramelizing on the edges. Add in garlic and calabrian chiles and sauté for another minute until fragrant while stirring.
- CARAMELIZE: Add tomato paste and cook for a minute or two while stirring, allowing it to caramelize and darken in color.
- DEGLAZE: Add in white wine to deglaze and stir, scraping up any fond (brown bits) that has formed on the bottom of the pan. Allow to simmer for 2-3 minutes, until alcohol has burned off.
- CRUSH: Add in tomatoes and stir. Crush tomatoes with a potato masher to desired consistency. If you want a smoother sauce, puree with an immersion blender. If mixture looks too thick, add a splash of water.
- SIMMER: Reduce heat to low and simmer covered for about 20 minutes, stirring occasionally. Option to add fresh basil while simmering.
- BOIL: While the sauce is simmering, set a large pot of salted water to boil. Cook pasta to al dente according to package directions. Reserve about ½ cup of pasta water before draining.
- FINISH: If sauce is too thin, remove cover and simmer for a few more minutes to reduce. Taste the sauce and season with salt and black pepper as needed. Add cooked pasta to the finished sauce with a splash of pasta water and toss to combine.
- SERVE: Top with fresh parsley or basil. Option to also add freshly grated parmesan, or serve with a ball of burrata topped with flakey sea salt.
Notes
- Use quality ingredients. When you start with the best and fresh ingredients, the final dish will always taste better. Especially use quality tomatoes since they are the main ingredient.
- Use the right cookware. It’s not recommended to cook tomato based sauces in cast iron, so stick to a stainless steel saucepan like this All Clad Stockpot or enameled cast iron for making this sauce.
- Turn up the heat. Adjust the spice levels to your liking by adding more or less calabrian chiles.If you want it extra spicy, sauté the onions and garlic using oil from the calabrian chile jar. Substitute 2 teaspoons calabrian chiles for ½ teaspoon red chili flakes.
- Balance it. If you find your sauce to be too acidic, add a pinch of sugar.
- Make a double batch. This recipe makes enough sauce for about 4 servings, but I love to double it so I have some to freeze for later.
- How to store leftovers: Store leftover sauce separately from pasta if possible. Store in an airtight container in the refrigerator for 3-4 days.
- How to freeze: Store sauce in a freezer safe container in the freezer for up to 6 months. Do not freeze pasta. I like to add 2 servings in a quart size plastic or silicone bag, then freeze flat. Once frozen, stand up the bags for easier storage.
- How to reheat: Reheat sauce in a saucepan over medium heat, stirring constantly, until all warm. To reheat from frozen, defrost in the refrigerator overnight, then reheat.
Equipment
- Large stainless steel saucepan or enameled dutch oven
- Large pot for boiling pasta
