Rigatoni with arrabbiata sauce

Rigatoni con salsa "arrabbiata"

Talking about pasta along with the spicy touch of a rich sauce, we know that it is a winning dish. Today we bring you these rigatonis a la "arrabbiata" that you will fall in love with.


Difficulty: Medium-low

Time: 30-40 minutes


500g rigatonis

500g tomatoes (you can use canned natural tomatoes)

Extra virgin olive oil

3 garlic cloves

2 chillies

Ground cayenne pepper





  1. We cover the bottom of our Solid+ 28cm frying pan with olive oil, put it on the heat and heat it up.
  2. Add the chopped garlic, cook over medium heat until lightly browned, add the can of tomato (including the juice). If we use natural tomatoes, we peel and chop them beforehand.
  3. Season with salt and pepper, add the chillies, thyme, basil, and ground cayenne to taste and leave on the heat until it reduces.
  4. We fill our Optima saucepan with water, put it on the heat and once it starts to boil we add the pasta, we cook according to the manufacturer's instructions.
  5. Once the pasta is ready, drain it and add it to the sauce, let it cook over the heat for a few minutes and serve.
  6. We decorate with fresh thyme or basil and we can add grated cheese.

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