Pasta
Rigatoni Arrabbiata ai Pomodorini
Rigatoni Arrabbiata with Cherry Tomatoes
A fresh, spicy, but simple twist on a popular Roman pasta dish.
This arrabbiata sauce introduces cherry tomatoes, which bring a nice hit of bright freshness that complements the intense garlic/spice flavor from the sauce.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Serves
- 2
Nutrition per serving
- Calories
- About 650 cal
- Protein
- 22 g
- Carbs
- 89 g
- Fat
- 24 g
- Last updated
- September 17th, 2026
Method
Pasta
- 01
Bring a pot of water to a boil, about 2–3 quarts / 2–3 liters, just as you start making the sauce.
- 02
Generously salt the water based on how much you are using—about 1–1 1/2 tbsp kosher salt for 2–3 quarts of water.
- 03
Boil the rigatoni until just under the package’s recommended al dente time, usually about 10–12 minutes.
- 04
Reserve about 1 cup of pasta water for the sauce, even if you might not use all of it.
Sauce
- 01
Bring a pan to low heat for about 1 minute.
- 02
Add about 1–2 tbsp olive oil.
- 03
Add the peppers and sliced garlic and heat until the garlic is pale gold, not browned, about 1–2 minutes.
- 04
Add the halved cherry tomatoes and sauté until slightly softened and burst. Add the chili flakes or Calabrian chilies to bloom, about 3–5 minutes.
- 05
Add about 1/2 of a 28 oz can / 400 g San Marzano tomatoes, crush them in the pan, and continue to simmer on low for about 10–15 minutes.
- 06
Add salt to taste, starting with a pinch—about 1/4 tsp.
- 07
Continue to simmer the sauce over low heat until bubbling, about 10–15 minutes total.
- 08
Once the tomatoes are simmering, add reserved pasta water as needed, about 2–4 tbsp at a time. Add more during the final stages if the sauce needs loosening.
- 09
When the sauce looks combined, strain the pasta and toss it into the pan with the sauce for about 1–2 minutes.
- 10
Turn off the heat and begin plating.
Plating
- 01
Chop about 5–8 fresh basil leaves.
- 02
Grate about 1/4–1/2 cup / 20–40 g Parmesan.