Spicy Rigatoni Recipe

For a cozy and flavorful meal that’s guaranteed to please, this Spicy Rigatoni Recipe takes the classic arrabbiata sauce and adds ground Italian sausage for extra richness, gooey mozzarella and basil pesto. This classic dish combines all the delicious ingredients of a traditional Italian pasta, with an added kick from the crushed red pepper flakes that gives it just the right amount of heat.

This Spicy Rigatoni Recipe is not only creamy and delicious, but it’s also the perfect comfort food for winter. The rich, spicy arrabbiata sauce, combined with the savory Italian sausage, melted mozzarella and fresh basil pesto, makes for a stunning dish that’s as visually appealing as it is mouthwatering. Trust me, once you make it, this baked pasta will become your go-to recipe when you’re serving family and friends.

For more crowd-pleasing pasta dishes, try Bacon Mushroom Carbonara, One Pot French Onion Pasta, and Lemon Pepper Pasta with Ricotta and Breadcrumbs.

Why You’ll Love This Baked Rigatoni

• Simple and easy to make- With just a few simple ingredients, this dish comes together quickly, making it perfect for any weeknight meal or dinner party.
• Flavorful arrabbiata sauce- The bold, spicy arrabbiata sauce is packed with San Marzano tomatoes, fresh garlic, crushed red pepper flakes, and fragrant basil. This sauce has so much flavor with just the right amount of heat.
• Baked to perfection- The mozzarella gets golden and bubbly in the oven, creating a crispy top while keeping the pasta tender underneath.
• Budget-friendly alternative- This dish is a great, cost-effective way to enjoy, a restaurant-quality meal at home without breaking the bank.

What Is Arrabbiata Sauce

Arrabbiata sauce is a classic Italian pasta sauce known for its bold and spicy flavor. The name “arrabbiata” translates to “angry” in Italian, referring to the heat from the crushed red pepper flakes that gives the sauce its signature spice.

The sauce is typically made with simple ingredients, like San Marzano tomatoes, garlic, olive oil, red pepper flakes, and basil.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Rigatoni- The ridges of the rigatoni hold the sauce beautifully, but you can substitute with other shapes like penne or ziti if needed.
• Tomatoes- I highly recommend San Marzano tomatoes in this recipe. San Marzano tomatoes are considered the gold standard for Italian sauces due to their natural sweetness and low acidity. If you can’t find San Marzano tomatoes, you can use canned Roma tomatoes or plum tomatoes.
• Onions- Feel free to use yellow or white onions. Use a sharp knife to cut the onions, as it creates cleaner cuts and reduces the irritating gases, helping prevent tears while you chop.
• Garlic- Use fresh garlic for the best flavor.
• Red bell pepper- Adds a bit of sweetness to the pasta and helps balance the spice.
• Olive oil- Use a good-quality olive oil, or if you want a richer sauce, you can also use butter or half and half.
• Red pepper flakes- Crushed red pepper flakes is the key ingredient that gives arrabbiata sauce its signature spicy kick. These are the same spicy flakes typically used to sprinkle on pizza.
• Italian sausage- I use mild ground Italian sausage. For a healthier option, you can swap in chicken italian sausage or completely omit it for a vegetarian version.
• Fresh mozzarella- Fresh mozzarella has a soft, creamy texture that melts beautifully into the sauce and pasta when baked. If fresh mozzarella isn’t available, you can use shredded mozzarella or provolone. For an even creamier texture, you can add ricotta.
• Fresh basil- Adds a burst of freshness to the pasta. I chop the basil and add it to the sauce.
• Rosemary- I love to add a small amount of fresh rosemary. I think it compliments the Italian sausage and really adds a depth of flavor to the overall pasta dish. You can also substitute with fresh oregano.
• Pesto- I use store-bought pesto to top the pasta for extra flavor. You can also grab my recipe for homemade pesto here.

Step By Step Instructions – Spicy Baked Rigatoni

STEP 1: Sauté the aromatics and sausage. In a large skillet, heat olive oil over medium heat. Next, add the crushed red pepper flakes and sauté for 1 minute, stirring occasionally. Then, add onions and sauté for 5 minutes, until softened and translucent. Next, stir in the diced red bell pepper. Cook for 2-3 minutes until soft. Add the Italian sausage and brown all over, about 5 minutes. Lastly, add the minced garlic and chopped rosemary; sauté for an additional minute or until fragrant.

STEP 2: Add the tomatoes- To the skillet with the sausage mixture, add the whole tomatoes; stir to combine. Then, use a wooden spoon or potato masher (which is what I use) to break up the tomatoes. Let the sauce simmer on low heat for 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Stir in the chopped basil leaves, salt and pepper.

STEP 3: Cook the pasta. As the sauce simmers bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions, about 10 minutes or until al dente. Once done, drain the pasta and set it aside.

STEP 4: Combine the pasta and sauce. Once the sauce has thickened, add the cooked rigatoni to the skillet. Toss the pasta with the sauce until evenly coated.

STEP 5: Assemble the dish. Preheat oven to 350℉. Transfer the pasta and sauce mixture to a baking dish. Then, drizzle the pesto evenly over the pasta. Top with chunks of fresh mozzarella.

STEP 6: Bake the rigatoni. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

STEP 7: Garnish and serve. Once baked, remove the dish from the oven and allow it to cool for a few minutes. Top with freshly torn basil leaves and sprigs of fresh rosemary. Enjoy!

Expert Tips

Brown the sausage well. Take your time to brown the sausage fully. This caramelizes the meat, which adds more depth and flavor to the sauce.

Use San Marzano tomatoes. For the best-tasting sauce, use San Marzano tomatoes. They are sweet, low-acid, and provide a rich, authentic flavor that elevates your dish.

Don’t overcook the pasta. Since the pasta will bake in the oven, cook the rigatoni until it’s just al dente. Overcooking it at this stage can lead to mushy pasta after baking.

Use fresh mozzarella. For a creamier, meltier texture, opt for fresh mozzarella rather than pre-shredded. This will give you that gooey, stretchy cheese pull you want in a baked pasta dish.

Make a double batch of sauce. If you’re craving leftovers or planning for a larger crowd, consider making a double batch of the arrabbiata sauce. It stores well in the fridge or freezer and tastes even better as it sits.

Frequently Asked Questions

Storing and Reheating

This Spicy Rigatoni Recipes makes the best leftovers. Once the rigatoni has cooled down, store the leftovers in an airtight container. It will stay fresh in the fridge for up to 3-4 days.

Reheating

To reheat, preheat oven to 350℉ and bake the pasta for 10-15 minutes, until it’s warmed through and the cheese is melty. You can also microwave individual servings if you’re in a hurry.

Freezing

If you want to to freeze the assembled, unbaked rigatoni, cover the dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight.

What To Serve with This Rigatoni Pasta Recipe

Baked rigatoni is completely satisfying on its own, but it also pairs wonderfully with a variety of side dishes. I’ve listed some of my favorites below!

• Burrata Cheese Caprese Salad
• Fried Mozzarella Balls
• Easy Sourdough Garlic Bread
• Caesar Salad Dressing without Anchovies
• Easy Garlic Parmesan Bread Bites