35 Minute Rigatoni Arrabbiata
Skip the jarred sauce, make this simple rigatoni arrabbiata recipe instead. This homemade spicy tomato sauce will make you feel like an Italian chef.
Servings 5 Servings
Calories 489kcal
Ingredients
- 28 ounces whole peeled tomatoes I used San Marzano Tomatoes
- ¼ cup olive oil
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon fennel seed chopped
- 1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon table salt
- ½ teaspoon pepper
- 1 pound rigatoni pasta
- ¼ cup Pecorino Romano or parmesan cheese
Instructions
- Blend the canned tomatoes in a blender for about 2-3 seconds. You can also blend it in a food processor for about 10 pulses. You'll want the sauce to have a little texture but not be chunky.
- Add olive oil, minced garlic, tomato paste, chopped fennel seed, red pepper flakes, paprika, salt, and pepper to a large pot.
- Turn the heat to medium and cook for 3 minutes or until the tomato paste becomes a deep red. Mix while it cooks so it doesn’t burn.
- Then add in the blended tomatoes and Pecorino Romano. Reduce heat to a simmer and cover. Let the sauce simmer for 20 minutes.
- While the sauce simmers, cook your rigatoni as directed on the packaging.
- Once the pasta and sauce are done, add the rigatoni to the arrabbiata sauce.
- Serve and top with more Pecorino Romano!
Video
Nutrition
Serving: 1Serving | Calories: 489kcal | Carbohydrates: 77g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Fiber: 5g | Sugar: 7g