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Ingredients for rigatoni arrabbiata in a skillet

Rigatoni Arrabbiata with Sausage

Rigatoni Arrabbiata has a spicy tomato sauce with garlic, fennel seeds, and chili flakes. It's an easy weeknight family dinner with 8 ingredients.

  • Total Time: 50 minutes
  • Yield: 4 Servings 1x


Units Scale
  • 28 ounces of whole peeled tomatoes, I used San Marzano Tomatoes
  • 1/2 pound Italian sausage, hot or regular
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1 teaspoon fennel seed
  • 1/2- 1 teaspoon red pepper flakes
  • Salt to taste
  • 3/4 pound rigatoni pasta
  • parmesan cheese


  1. Blend tomatoes in a blender until smooth.
  2. Over medium heat, brown your sausage in a large skillet.
  3. Add olive oil; once hot, add minced garlic. Cook until the garlic becomes fragrant- 2 minutes. Do not let it burn.
  4. Add blended tomatoes, fennel, red pepper flakes, and ¼ teaspoon salt. Bring to a boil, reduce the heat, and let it simmer uncovered for 30 minutes.
  5. Meanwhile, cook your pasta as directed on the packaging. Reserve ¼ cup of the pasta water and drain the pasta.
  6. When the sauce is done, add pasta to the sauce. If the sauce is too thick, thin it out with pasta water one tablespoon at a time.
  7. Serve and top with parmesan cheese!


Nutrition estimates do no include parmesan cheese

  • Author: Megan
  • Prep Time: 20 minutes
  • Cook Time: 30 Minutes


  • Serving Size: 1 Serving
  • Calories: 560
  • Sugar: 7.3g
  • Fat: 23.6g
  • Saturated Fat: 5.1g
  • Carbohydrates: 67.4g
  • Fiber: 3.9g
  • Protein: 19.5g

Keywords: Rigatoni Arrabbiata with Sausage, Pasta, Arrabbiata Sauce