Rigatoni Arrabbiata

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A spicy tomato sauce filled with loads of garlic, crushed fennel seeds, and chili flakes makes this pasta sauce incredibly delicious and thankfully easy to make! 

I’ve had this Ina Garten recipe saved for a long time and I’m so glad I finally decided to give it a try. 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 cooks a bunch of garlic cloves in olive oil for 10 minutes until softened before blending them with good tomatoes. She also adds crushed fennel seeds to her version which I think made 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. We all thought it was really delicious, filling, and so flavorful–it disappeared quickly. This rigatoni arrabbiata paired nicely with an Italian salad and some freshly baked bread.

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 place them in 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 then reduce heat and simmer for 30 minutes, stirring occasionally. After simmering, add the chopped basil then 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 per 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 with extra basil and freshly grated parmesan cheese. Enjoy.

Print

Rigatoni Arrabbiata

Course Main

Cuisine Italian

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Ina Garten

Equipment

• Dutch oven

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

Instructions

• 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 place them in 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 then reduce heat and simmer for 30 minutes, stirring occasionally.
• After simmering, add the chopped basil then 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 per 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 with extra basil and freshly grated parmesan cheese. Enjoy. 

 

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