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Rigatoni tossed in a tomato sauce topped with basil in a bowl
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Rigatoni Arrabbiata

Rigatoni pasta tossed in a velvety tomato garlic sauce with a hint of chilli
Course Main Course
Cuisine Italian
Keyword Rigatoni arrabbiata, rigatoni arrabbiata recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Paul (Scoffs and Feasts)

Ingredients

  • 2 cloves garlic
  • 400 g passata
  • 200 g rigatoni pasta
  • 1/2 Measuring tsp dried chilli flakes
  • 1/2 Measuring tsp sugar (more to taste)
  • 1 tbsp extra virgin olive oil
  • finely chopped parsley
  • chiffonade basil

Instructions

  • Bring a large pot of well salted water to the boil
  • Add the rigatoni and give a gentle stir
  • Add minced garlic and chilli flakes to the olive oil over medium heat
  • Fry the garlic and chilli flakes for a couple of minutes then add the passata
  • Cook the passata until reduced slightly and thickened
  • Season with salt and a little sugar, then add the chopped parsley and stir gently to combine
  • When pasta is al dente (around 10 minutes), combine with the sauce and finish off with chiffonade basil leaves