Rigatoni alla Arrabbiata,” or Rigati to Anger, is a spicy and flavorful pasta dish that originates from Italian cuisine. Here’s a basic recipe for it:
Ingredients:
- 400g rigatoni pasta
- 4-5 tablespoons olive oil
- 4 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (adjust according to your spice preference)
- 800g canned crushed tomatoes
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. SautΓ© for about a minute until the garlic is fragrant, but be careful not to burn it.
- Pour in the crushed tomatoes and stir to combine. Season with salt and pepper to taste. Allow the sauce to simmer over low heat for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
- Once the sauce has thickened, add the cooked rigatoni to the skillet. Toss the pasta in the sauce until it is well coated. If the sauce is too thick, you can add a splash of reserved pasta water to loosen it up.
- Remove the skillet from heat and sprinkle chopped fresh parsley over the pasta. You can also sprinkle some grated Parmesan cheese on top if desired.
- Serve the Rigati to Anger hot, garnished with additional red pepper flakes and parsley if desired. Enjoy your spicy and satisfying pasta dish!
Feel free to adjust the spice level according to your taste preferences, and you can also add other ingredients like olives, capers, or anchovies for extra flavor if you like.
