Rigatoni Arrabbiata

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Are you ready to spice up your dinner? Rigatoni arrabbiata is a tasty pasta dish that brings the heat. It’s quick and easy to make, taking only 35 minutes from start to finish. This zesty meal combines rigatoni pasta with a spicy tomato sauce, garlic, and red pepper flakes for a flavor-packed dinner.

You’ll love how simple it is to create this Italian favorite at home. The sauce comes together while the pasta cooks, making it perfect for busy weeknights. Plus, you can adjust the spice level to suit your taste. Get ready to enjoy a bowl of warm, comforting pasta with a kick!

Exact Ingredients List

Here’s what you’ll need to make this spicy rigatoni arrabbiata:

• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp crushed red pepper flakes
• 1 can (28 oz) whole San Marzano tomatoes
• Salt to taste
• 1 tsp sugar (optional)
• 16 oz rigatoni pasta
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, torn
• Pecorino Romano cheese, freshly grated
• Extra red pepper flakes for garnish
• Olive oil for drizzling (optional)

Remember to adjust the red pepper flakes to your taste. If you like it extra spicy, add more!

You’ll also need a large skillet and a big pot for cooking the pasta. Don’t forget to save some pasta water before draining – it’s great for adjusting the sauce thickness.

This recipe serves 4 and takes about 35 minutes to make. Each serving has about 358 calories.

Instructions

Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and cook for 1-2 minutes until golden and fragrant. Stir in 1 tsp crushed red pepper flakes to release their flavor.

Pour in the crushed San Marzano tomatoes and mix well. Season with salt and add 1 tsp sugar if needed. Lower the heat and let the sauce simmer for 15-20 minutes, stirring now and then.

While the sauce cooks, boil a large pot of salted water. Add 16 oz rigatoni and cook until al dente. Save 1 cup of pasta water before draining.

Add the cooked pasta to the sauce. Toss to coat, using some reserved water if it’s too thick. Mix in 1/4 cup chopped parsley and 1/4 cup torn basil.

Serve your rigatoni arrabbiata hot. Top with grated Pecorino Romano, extra red pepper flakes, and a drizzle of olive oil if you like. Enjoy your spicy pasta dish!

Possible Substitutes List

Can’t find rigatoni? No problem! You have lots of tasty options for this spicy pasta dish. Try these swaps:

Pasta:

• Penne
• Ziti
• Fusilli
• Farfalle (bow-tie)

These shapes work well with the chunky sauce. They have ridges or curves to catch all that yummy flavor.

For the sauce:

• Canned crushed tomatoes instead of whole
• Fresh tomatoes (about 2 pounds)
• Red pepper flakes: cayenne pepper or fresh chili

Cheese options:

• Parmesan
• Grana Padano
• Asiago

No fresh herbs? Use 1 tsp dried parsley and 1 tsp dried basil instead.

Want to make it veggie-packed? Add:

• Diced bell peppers
• Sliced mushrooms
• Spinach leaves

These swaps let you enjoy this tasty meal even if you’re missing an ingredient or two. Mix it up and have fun!

How To Make It Diabetes-Friendly

To make this rigatoni arrabbiata more diabetes-friendly, try these simple swaps:

Use whole wheat rigatoni instead of regular pasta. It has more fiber and a lower glycemic index.

Cut the pasta amount to 12 oz and add extra veggies like zucchini or bell peppers. This lowers the carb count per serving.

Skip the sugar in the sauce. Let the natural sweetness of the tomatoes shine through.

Go easy on the olive oil. Use just 2 tbsp instead of 3 to reduce calories.

Add lean protein like grilled chicken or shrimp. This helps balance blood sugar and keeps you full longer.

Measure your portion size carefully. Stick to about 1 cup of cooked pasta per serving.

Pair your meal with a side salad full of leafy greens. The extra fiber helps slow down digestion.

Choose a small amount of Pecorino Romano. A little goes a long way for flavor without adding too many calories.

Tips, Tricks & Storing

For the best rigatoni arrabbiata, crush the tomatoes by hand. This gives your sauce a nice texture. If you like it smoother, use a blender instead.

Don’t overcook the pasta! Keep it al dente. It will finish cooking in the sauce.

Taste as you go. Add more red pepper flakes if you want it spicier. You can always add heat, but you can’t take it away.

Try different cheeses. Parmesan works great if you don’t have Pecorino Romano.

Make extra sauce and freeze it. It’ll keep for up to 3 months. Just thaw and reheat for a quick meal later.

Store leftovers in an airtight container in the fridge. They’ll stay good for 3-4 days. To reheat, add a splash of water and warm on the stove. Stir often to prevent sticking.

For a veggie boost, toss in some spinach or roasted bell peppers at the end. They add color and nutrition.

If you’re in a hurry, use crushed tomatoes instead of whole ones. It’ll save you some prep time.