Roasted Tomato Rigatoni Arrabbiata
Roasted tomato rigatoni arrabbiata is everything you want in a tomato pasta. Simple ingredients with bold flavours that work perfectly together. Rich, jammy roasted tomatoes and garlic with a good hit of chilli and parmesan. Yum.
Roasted Tomato Rigatoni Arrabbiata
Roasted Tomato Rigatoni Arrabbiata
Roasted Tomato Rigatoni Arrabbiata
When tomatoes are in season, celebrate them by making this roasted tomato arrabbiata rigatoni. My version of pasta arrabbiata is so simple and low effort, perfect for lazy summer evenings or weekend lunches, or a weeknight dinner… Actually anytime is good. Breakfast even, why not?
Tomatoes, garlic, fennel seeds and red pepper flakes roast together to make the arrabbiata sauce. It's then flavoured with a little smoked paprika, then adding butter and parmesan to round out the flavours. Add in your cooked pasta along with a tiny bit of pasta water to the tomato sauce, mix it together, and there you have it! So easy.
If you love a bit of spice in your pasta or you just want to lean into tomato girl summer, this Italian pasta dish with a spicy tomato sauce is for you.
What is arrabbiata?
Pasta arrabbiata is a spicy tomato classic Italian pasta. My rigatoni arrabbiata recipe is a twist on the traditional recipe with the roasted tomatoes, and parmesan instead of pecorino. Also, I have added fennel seeds and smoked paprika for added flavour depth and complexity. When choosing your pasta, I prefer a tube shape like rigatoni or penne, because the sauce coats the outer and inner part of the pasta, so it eats really well. Fusilli can also work well too.
What are cocktail tomatoes?
This recipe calls for cocktail tomatoes, which are a type of tomato that is larger than a cherry tomato but smaller than a standard tomato. They also go by “saladette tomatoes" or "salad tomatoes. Cocktail tomatoes are plump, sweet and juicy.
Other pasta recipes to tuck in to
- Creamy tomato chilli pasta A creamy tomato pasta with a little kick.
- Pork Sausage Ragu Bianco Delicious, complex, light and creamy, this is a must make pasta.
- Posh pasta aglio e olio A simple, light summery pasta.
- Bucatini with cavolo nero A celebration of simple pasta dishes, perfect for when cavolo nero is in season.
- Broccoli pancetta pasta This is a perfect weeknight pasta dish, simple and great flavours.
- Pasta al limone An Italian classic with a little twist.
- New school pasta puttanesca Another twist on a classic with delicious summer ingredients.
Store in an air tight container in the fridge, eat within 3-4 days.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 200 C or 390 F. Place cherry tomatoes, garlic, chilli flakes, fennel seeds, salt, pepper and olive oil in a lined roasting tray, mix to combine then roast for 30 minutes.
Meanwhile cook the pasta to packet instructions, timing it so that the pasta will be ready a few minutes after the roasting time.
Remove the roast tomatoes from the oven, and the butter and smoked paprika to the roast tomatoes, stir to combine, then gently mash with a masher or fork, leaving some chunky bits.
Add parmesan cheese, stir through, then taste and adjust the seasoning.
Spoon in the pasta with a slotted spoon (which will add some pasta cooking water with the pasta). Stir the pasta through the sauce.
Serve into bowls. Garnish with more freshly grated parmesan cheese, chilli / red pepper flakes and pepper.
Preheat oven to 200 C or 390 F. Place cherry tomatoes, garlic, chilli flakes, fennel seeds, salt, pepper and olive oil in a lined roasting tray, mix to combine then roast for 30 minutes.
Meanwhile cook the pasta to packet instructions, timing it so that the pasta will be ready a few minutes after the roasting time.
Remove the roast tomatoes from the oven, and the butter and smoked paprika to the roast tomatoes, stir to combine, then gently mash with a masher or fork, leaving some chunky bits.
Add parmesan cheese, stir through, then taste and adjust the seasoning.
Spoon in the pasta with a slotted spoon (which will add some pasta cooking water with the pasta). Stir the pasta through the sauce.
Serve into bowls. Garnish with more freshly grated parmesan cheese, chilli / red pepper flakes and pepper.
Watch the how to video
Watch the how to video
Roasted Tomato Rigatoni Arrabbiata
- 500g cocktail tomatoes
- 5 cloves of garlic
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 400g rigatoni pasta
- 100g butter
- 1/2 cup parmesan cheese
- Preheat the oven to 200 C or 390 F. Place cherry tomatoes, garlic, chilli flakes, fennel seeds, salt, pepper and olive oil in a lined roasting tray, mix to combine then roast for 30 minutes.
- Meanwhile cook the pasta to packet instructions, timing it so that the pasta will be ready a few minutes after the roasting time.
- Remove the roast tomatoes from the oven, and the butter and smoked paprika to the roast tomatoes, stir to combine, then gently mash with a masher or fork, leaving some chunky bits.
- Add parmesan cheese, stir through, then taste and adjust the seasoning.
- Spoon in the pasta with a slotted spoon (which will add some pasta cooking water with the pasta). Stir the pasta through the sauce.
- Serve into bowls. Garnish with more freshly grated parmesan cheese, chilli / red pepper flakes and pepper.