In this article, I’ll show you a quick and easy variant of a fiery pasta al arrabbiata with rigatoni and fresh basil. The heat content of this dish can of course be adjusted as you wish.
Pasta al Arrabbiata is the ultimate classic when it comes to Italian food. The special thing about this pasta is the fiery tomato sauce, which is heated with plenty of chili. Traditionally, this pasta is often served with penne, but for reasons of beauty I opted for rigatoni because I like the coarse pasta better. You can of course use any other type of pasta of your choice for your al arrabbiata.
As already mentioned, the arrabbiata is spicier than a normal tomato sauce. This is achieved in my recipe by adding a fresh chilli pepper. If you like it even more fiery, you can of course also add dried chilli flakes. However, I like the Arrabbiata a little milder, so one chili was enough for me.
If you’ve got even more desire for pasta recipes, have a look at my recipe category “ Pasta and rice ” around. Here you will find many other pasta variations of all kinds.
Easy recipe
Pasta al Arrabbiata
Spicy pasta arrabbiata with Barilla rigatoni, tomatoes, chili and garlic – quick and easy.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
Ingredients
- 200 grigatoni
- 1 canchopped tomatoes
- 1chili
- 1onion
- 15 gtomato paste
- 30 gparmesan
- 1 tspsweetener of choice
- salt, pepper, basil
- olive oil for the pan
Instructions
Nutrition per serving
- Calories
- 497 kcal
- Protein
- 20.9 g
- Carbohydrates
- 89.5 g
- Sugar
- 13.3 g
- Fat
- 7.1 g
- Saturated fat
- 3.1 g
- Fibre
- 6.8 g
- Salt
- 1.2 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
