Packed with basil, garlic, and crushed red pepper, this spicy Rigatoni Arrabbiata is deeply satisfying and so simple you can practically make it on auto-pilot.
Ingredients
8clovesgarlic
1/3cup basil, plus extra for serving
2oil-packed anchovy filets
1/4cup extra-virgin olive oil
1/2tablespooncrushed red pepper flakes
28ounceswhole, peeled San Marzano tomatoes*
1 1/2teaspoonsDiamond Crystal kosher salt**
1 lb.rigatoni
1/2cupreserved pasta water
whole milk ricotta***
Instructions
Prepare the ingredients for the arrabbiata sauce. Begin by thinly slicing each clove of garlic lengthwise. Chiffonade the basil by stacking each leaf, then tightly rolling it and positioning the roll horizontal on the cutting board. Run the knife through the basil, creating ribbons about ¼-inch thick. Next, finely mince the anchovy filet. Start by roughly chopping the filet, then add a small pinch of salt and continue chopping, mashing it with the side of the knife every so often until a paste forms. Add sliced garlic, basil, anchovy, and crushed red pepper flakes to a small bowl and set aside.
To a large, heavy-bottom skillet or dutch oven, add the olive oil and bring to temperature over medium-low heat. Once the oil is thin and just beginning to ripple, add the prepared garlic, basil, anchovies, and crushed red pepper flakes to the pan. The aromatics should slightly sizzle when they hit the pan, almost as if the oil is barely simmering. Sauté until the garlic is beginning to develop a golden color, about 8-10 minutes. Stir regularly to prevent any burning; if the oil is getting too hot, reduce the heat on the stove.
Once the aromatics finish sautéing, add the tomatoes, crushing them with your hands as you pour them and their accompanying juices into the skillet. Add salt, stir to combine, then reduce the heat to low and allow to cook for 30-45 minutes or up to an hour, stirring occasionally.
When the sauce has about 20 minutes left, prepare the rigatoni. In a large pot, bring 5 quarts of water to a rolling boil, being sure to adequately salt the water (it should taste like the sea-- don’t be shy!). Cook the pasta until very al dente, anywhere from 8-12 minutes depending on your pasta. Reserve ½ cup pasta water and set aside. Strain the pasta, then add directly to the arrabbiata sauce. Increase the heat to high and add the pasta water. Toss the rigatoni with the sauce continuously for 2-4 minutes until the sauce adheres to the rigatoni and the pasta becomes a bit more tender. Remove from heat. Plate the rigatoni arrabbiata with a dollop of whole milk ricotta and extra basil and enjoy immediately.
Notes
*We highly recommend using San Marzano tomatoes. They are less acidic than their counterparts and have just the right natural sweetness to balance the sauce. If they aren’t available, use regular canned whole-peeled tomatoes with 1 tablespoon tomato paste instead. **The majority of the recipes on Female Foodie have been developed using Diamond Crystal Kosher salt. If you don't have this salt on hand we recommend using roughly half the amount if using sea salt or Morton kosher salt.***Whole milk ricotta is richer and milkier than skim versions and pairs so beautifully with this dish. It is worth seeking out. If you can’t find whole milk ricotta, our recommendation is to omit it.