Rigatoni Arrabbiata

A spicy tomato sauce loaded with garlic, crushed fennel seeds, and chili flakes makes this easy rigatoni arrabbiata recipe incredibly delicious and easy to make! 

I’ve had this Ina Garten easy recipe for rigatoni arrabbiata saved for a long time, and I’m so glad I finally decided to make it. It always makes me happy when a recipe calls for ingredients I have on hand, and this is one such recipe. I was intrigued with Ina’s version of this classic Italian sauce because she poaches several garlic cloves in olive oil for 10 minutes until softened, then blends them with the tomatoes before simmering everything together. She also adds crushed fennel seeds to her version, which makes the sauce extra special. My husband, kids, and I sat around our family room and ate bowls of this pasta for a recent family lunch, and we all thought it was delicious, filling, and so flavorful. This rigatoni arrabbiata paired nicely with an Italian salad and freshly baked bread.

Rigatoni Arrabbiata

Ingredients:

• ⅓ cup good olive oil
• 12 whole cloves of garlic, peeled
• 1 (28 oz) can of San Marzano tomatoes
• 2½ tbsp dry red wine
• 1 tsp whole fennel seeds, chopped
• ½ tsp crushed red pepper flakes
• 2 tbsp fresh basil, chopped + more for serving
• Sea salt and freshly cracked pepper, to taste
• Parmesan, freshly grated, for serving
• 8 oz rigatoni

How to Make Rigatoni Arrabbiata

In a medium Dutch oven over medium-low heat, warm the olive oil and garlic cloves together, stirring occasionally, for 10-12 minutes, or until the garlic has softened and is lightly golden brown.

Meanwhile, drain the tomatoes and place them in a food processor; pulse until they are roughly chopped.

Remove the softened garlic cloves with a slotted spoon and add them to the food processor with the tomatoes. Pulse until the garlic is chopped. Pour the tomato mixture into the same Dutch oven that has the olive oil.

Add the remaining tomato juice, wine, crushed fennel seeds, and crushed red pepper flakes and whisk until well combined. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally. After simmering, add the chopped basil. Taste the sauce, and season with sea salt and freshly cracked pepper to taste.

Meanwhile, bring a large pot of salted water to a full boil and cook your pasta according to package instructions.

Two minutes before the pasta is al dente, using a large slotted spoon, lift the pasta out of the boiling water and add it directly to the sauce.

Add two tablespoons of pasta cooking water, if needed. Toss the pasta well and simmer in the sauce for 2-3 minutes, or until the pasta is al dente.

Ladle into bowls and serve immediately, along with extra basil and freshly grated Parmesan cheese. Enjoy.