This homemade rigatoni arrabbiata delivers bold, spicy flavor from ripe tomatoes, crushed red pepper flakes, and fresh basil. Ready in about 30 minutes, it’s an ideal quick weeknight dinner that’s simple to prepare and packed with bright, satisfying taste.
If you want a straightforward recipe that’s full of flavor, this rigatoni arrabbiata fits the bill. The crushed red pepper provides a warming kick while San Marzano tomatoes create a naturally sweet, rich base.
This dish pairs nicely with a simple Mediterranean salad or a kale salad with tahini dressing.
Reasons You’ll Love This Recipe
- Vegan: No dairy, eggs, or animal products — entirely plant-based.
- Quick & Easy: From prep to plate in about 30 minutes, great for beginner cooks or busy nights.
- Gluten-Friendly: The sauce is gluten-free; simply use a gluten-free pasta if needed.
- Meal Prep Friendly: The sauce stores well in the fridge for up to five days and freezes for up to three months.
Ingredient Notes
Tomatoes: Use canned San Marzano tomatoes when possible for a sweeter, more flavorful sauce. Empty a 28oz can into a bowl and gently break up the tomatoes by hand for texture.
Garlic: Fresh garlic gives the best flavor—avoid pre-minced jarred garlic if you can.
Basil: Fresh basil brightens the sauce; add half during cooking and reserve the rest to finish the dish.
Crushed Red Pepper Flakes: They provide the heat in this sauce. Adjust the amount to suit your spice preference.
Top Tip: Mince garlic by hand with a knife; tiny pieces from a press can burn faster.
Substitutions & Additions
Adjust the spice: This recipe lands at a medium heat by default. Add more crushed red pepper for extra heat or reduce it for a milder sauce.
Gluten-free option: The sauce itself contains no gluten—swap in your favorite gluten-free pasta.
Add protein: Stir in vegan sausage, plant-based meatballs, or use chickpea pasta. Red lentils also work well to thicken and add protein to the sauce.
Add vegetables: Fold in broccoli florets, spinach, or kale for added nutrition and texture.
Change the pasta: Rigatoni works great, but penne, spaghetti, or any favorite shape will do.
Step by Step Instructions
Follow these easy steps to make a flavorful arrabbiata:
Step 1: Bring a large pot of water to a boil and cook the pasta according to package directions. While the water heats, mince the garlic and place the canned tomatoes in a bowl, breaking them up by hand.
Step 2: Warm olive oil in a saucepan over medium-low heat. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, until fragrant. Stir in the tomato paste and cook another 20–30 seconds to deepen the flavor.
Step 3: Add the crushed tomatoes, salt, and half the basil. Cook uncovered for a few minutes, then cover and reduce to a gentle simmer for about 15 minutes to meld the flavors.
Step 4: Drain the pasta and toss it gently with the sauce. Taste and adjust salt and heat if needed. Garnish with the remaining fresh basil and serve.
Expert Tips
Watch the garlic: Cook garlic over medium-low heat and add the next ingredient as soon as it becomes fragrant to avoid burning.
If garlic burns, start over: Burnt garlic turns bitter and will affect the entire sauce, so it’s best to begin again if that happens.
Season gradually: Add salt in small increments, tasting as you go to find the balance you prefer.
Frequently Asked Questions
Arrabbiata means “angry” in Italian, referring to the sauce’s spicy heat.
Arrabbiata is similar to a marinara but with a pronounced spicy kick and robust tomato flavor.
Yes—simply increase or decrease the crushed red pepper flakes to suit your taste.
More Vegan Pasta Recipes You’ll Love
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Creamy Hummus Pasta
-
Beet Pasta Sauce
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Cashew Pasta Sauce
-
Coconut Milk Pasta Sauce
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Rigatoni Arrabbiata
Kelsey Riley
Pin Recipe
Ingredients
- ½ pound rigatoni
- 28 oz San Marzano tomatoes
- 6 cloves garlic minced
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- ¾ teaspoon salt
- ¼ cup fresh basil
Instructions
- Boil a large pot of water for the pasta. Mince the garlic and place the canned tomatoes in a large bowl, breaking them apart with your hands.
- Cook the rigatoni according to package instructions.
- Warm the olive oil in a saucepan over medium-low heat. Add the garlic and crushed red pepper flakes and cook about 30 seconds until fragrant, then stir in the tomato paste and cook 20–30 seconds more.
- Add the tomatoes, salt, and half the basil. Cook uncovered for 2–3 minutes, then cover and simmer gently for about 15 minutes.
- Drain the pasta and stir it into the sauce. Adjust seasoning as needed, garnish with remaining basil, and serve.
Notes
If the sauce is too thick, thin it with ¼ cup of water at a time until you reach the desired consistency.
Adjust salt and crushed red pepper to taste.
Store leftovers in a covered container in the refrigerator for up to 4 days.