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+ servings
spicy rigatoni recipe with crushed red pepper flakes sauce for noodles rigatoni recipes with tomatoes and basil

Spicy Rigatoni Arrabbiata

Kelly Jensen
This spicy rigatoni arrabbiata pasta sauce is bold & fresh made with olive oil, fresh/canned tomatoes, garlic, basil, and chili flakes!  Ready in 30 minutes, this easy vegetarian sauce is a great addition to your next pasta night.
5 from 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Condiment, Dinner, Sauce
Cuisine American, Italian
Servings 8 servings
Calories 317 kcal

Equipment

  • Large Pot
  • Sauce Pan

Ingredients
  

  • 16 ounces rigatoni use gluten free if necessary
  • 1/3 cup olive oil
  • 6 cloves garlic minced
  • 1 medium sweet onion chopped
  • 1 teaspoon Crushed Red Pepper Flakes plus extra for garnish
  • 2 28-ounce cans San Marzano Tomatoes
  • 1/4 cup Fresh Basil julienned, plus extra for garnish
  • 2/3 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper

Instructions
 

  • Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
  • In a large pot, add 4 tablespoons of olive oil and begin by sautéing the garlic and onions over low heat. Cook for 6 to 7 minutes until edges begin to brown.
  • Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.  Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 20 minutes.
  • When the sauce is finished cooking, add the sauce over cooked rigatoni, and garnish with extra basil and pepper flakes. Mangia!

Nutrition

Calories: 317kcalCarbohydrates: 49gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 212mgPotassium: 351mgFiber: 3gSugar: 5gVitamin A: 231IUVitamin C: 11mgCalcium: 53mgIron: 2mg
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