This homemade rigatoni arrabbiata is full of spicy flavor made from hearty tomatoes, crushed red pepper flakes, and fresh herbs. It's a quick 30 minute recipe that is perfect for an easy weeknight dinner!
If you're looking for a simple but flavor-packed recipe, this is the one for you.
It has a great spicy kick from the crushed red pepper flakes and has a base made from San Marzano tomatoes which are sweet and full of flavor.
This recipe goes well with my Mediterranean Salad or Kale Salad with Tahini Dressing.
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Reasons You'll Love This Recipe
- Vegan: We don't use any dairy, meat, eggs, or animal products making this recipe vegan, plant-based, and vegetarian.
- Quick & Easy: It only takes 30 minutes to make this simple recipe from start to finish making it a great option for beginners in the kitchen.
- Gluten-Friendly: The sauce is gluten-free so just swap the pasta for your favorite gluten-free pasta and you're good to go!
- Great for Meal Prep: This sauce can be stored in the fridge for up to five days on its own or can be frozen for up to three months.
Ingredient Notes
Tomatoes: I highly recommend using canned San Marzano DOP tomatoes. They are sweet and have so much incredible flavor.
I usually pour the 28oz can into a large bowl and break the large tomatoes up with my hands.
Garlic: Using fresh garlic rather than jarred or pre-minced will give you the best flavor.
Basil: Just like the garlic, using fresh basil rather than dried basil will give you a super fresh flavor and will really help the freshness of this recipe stand out.
Crushed Red Pepper Flakes: This is how we get our sauce to be super spicy. You can adjust the amount you add as you like so it's just right.
See the recipe card below for a full list of ingredients and quantities.
Top Tip: I recommend mincing the garlic by hand using a knife. If you use a garlic press it might make the garlic pieces too small and they will burn more easily.
Substitutions & Additions
Adjust the spice level: I would say that this sauce is at a medium spice level so add more or less crushed red pepper to meet your needs and preferences.
Make it gluten-free: Thankfully this is already a gluten-free sauce so all you'll need to do is swap the pasta for a gluten-free option.
Add protein: If you're looking to add protein you can add your favorite vegan sausage, plant-based meatballs, or even use a chickpea pasta. Another option would be to mix red lentils into the sauce for a thicker, heartier arrabbiata sauce.
Add vegetables: You can add your favorite veggies to this pasta if desired. Some options would be broccoli florets or leafy greens like kale or spinach.
Change out the pasta: Switch up the type of pasta you're making to make spaghetti arrabbiata, penne arrabbiata, or any type of pasta you like best.
Step by Step Instructions
It's so easy to make this vegan spicy rigatoni arrabbiata!
Step 1: Start by bringing a large pot of water to a boil and cooking the pasta according to package instructions.
Next, prep the ingredients by mincing the garlic and pouring the tomatoes into a bowl and crushing them with your hands.
Step 2: Pour the olive oil in a sauce pan and turn it to medium-low heat. Once warm add the garlic and crushed red pepper flakes. Allow them to cook for about 30 seconds or until the garlic becomes fragrant.
Once the garlic is fragrant stir in the tomato paste and continue to cook for another 20-30 seconds.
Step 3: Pour the tomatoes into the pan along with the salt and half of the basil. Stir well and cook uncovered for about three minutes.
Cover and reduce to a simmer. Continue to simmer for about 15 minutes.
Step 4: Strain the pasta and gently stir it in with the sauce. Adjust the salt and crushed red pepper as needed and top with the rest of the basil.
Expert Tips
Be careful not to burn the garlic: It's unfortunately really easily burn the garlic when making homemade sauce. I never cook the garlic on anything higher than medium-low heat and watch it closely for about 30 seconds. Once it's fragrant it's time to add the next part of the sauce.
If you burn the garlic, start over: I know this is hard to hear but trust me. If you burn the garlic just toss it and start from the beginning. If you don't do this and continue to use the burnt garlic it will make your entire sauce bitter.
Adjust to taste: When it comes to salt, everyone seems to have the different preferences. Start off light and slowly add more, taste, and adjust to find your happy medium.
Frequently Asked Questions
Arrabbiata translates to "angry" in Italian which is another way of saying an angry or spicy sauce.
Arrabbiata sauce has a spicy, robust flavor to it. It's taste is similar to a classic marinara sauce but with a whole lot of spice added.
Yes, arrabbiata literally translates to "angry" in Italian meaning it is full of spicy "anger". You can add more or less crushed red pepper to make it more or less spicy to meet your taste preferences.
More Vegan Pasta Recipes You'll Love
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Rigatoni Arrabbiata
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
- Start by boiling a large pot of water for the pasta and prepping the ingredients. Mince the garlic and pour the tomatoes into a large bowl and break them apart with your hands.
- Cook the rigatoni according to package instructions.
- Pour the olive oil into a sauce pan and turn the stove on to medium-low heat. Once the oil is warm add the minced garlic and crushed red pepper. Cook for about 30 seconds then stir in the tomato pasta and cook for an additional 20-30 seconds.
- Pour in the tomatoes, salt, and half of the basil. Allow it to cook for about 2 minutes then cover and reduce to a simmer. Continue to simmer for about 15 minutes.
- Strain the cooked pasta and gently stir it in with the sauce. Add more salt if needed, garnish with the rest of the fresh basil, and enjoy.
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