Easiest Rigatoni Arrabbiata
Authentic Red Sauce Pasta
A quick, fiery rigatoni in a bright tomato-chilli sauce finished with fresh herbs and parmesan.
Equipment
Ingredients
Sauce
tomatoes (medium, hybrid)
5 piece
kashmiri chillies (dried)
8 piece
olive oil
2 tsp
garlic (minced)
3 piece
salt
1 tsp
sugar
1 tsp
oregano seasoning
1 tsp
Pasta
rigatoni pasta (al dente)
200 g
pasta water
2 tbsp
Garnish
fresh coriander (fresh)
2 tbsp
parmesan (grated)
2 tbsp
Instructions
Prepare tomatoes
Remove the eye from tomatoes and create light slits at the bottom.
Blanch tomatoes and chillies
Blanch tomatoes in water for 15 minutes along with 8-9 kashmiri chillies.
Make chilli paste
Grind the blanched chillies into a smooth paste.
Peel tomatoes
Peel the skin off the blanched tomatoes and set aside.
Sauté garlic
Heat olive oil in a pan and sauté minced garlic until fragrant.
Cook the arrabbiata sauce
Add peeled tomatoes and chilli paste to the pan. Mash and cook for 2-3 minutes.
Season the sauce
Add salt, sugar and oregano seasoning to the sauce.
Add pasta and finish
Add al-dente rigatoni pasta and 2 tbsp pasta water. Toss well to coat.
Garnish and serve
Garnish with fresh coriander and grated parmesan. Serve immediately.
Original recipe
Storage
Store sauce and pasta separately for best texture when reheating
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.