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Zesty Arrabbiata Sauce over Rigatoni

Prep Time:10 min
Cook Time:20 min
Yield: 4 servings


  • 1/2 cup finely chopped onions
  • 1 1/2 tablespoons Crisco® Pure Olive Oil
  • 1/2 tablespoon minced garlic
  • 1 (28 oz.) can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 1/2 tablespoons chopped fresh basil
  • 1/2 to 1 tablespoons minced fresh flat leaf parsley (optional)
  • 8 ounces cooked rigatoni or whole wheat fettuccine
  • Freshly grated Parmesan or Asiago cheese (optional)


  1. 1.
    COOK onions in oil in 3-quart saucepan over medium heat until softened, stirring occasionally. Add garlic; cook 1 minute.

  2. 2.
    STIR in crushed tomatoes and red pepper flakes. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Season with salt and pepper.

  3. 3.
    COOK pasta in salted water according to package directions; drain. Stir basil and parsley into prepared sauce. Serve over pasta. Sprinkle with cheese, if desired.

  4. TIP
    Zesty Arrabbiata Sauce with Veal or Sausage: Add 1/2 pound lean ground veal or Italian sausage with the onions. Proceed with recipe as written.


Serving Size (1/4 of recipe), Calories 210 (Calories from Fat 60), Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 260mg, Total Carbohydrate 34g (Dietary Fiber 5g, Sugars 1g), Protein 7g; Percent Daily Value*: Vitamin A 30%, Vitamin C 35%, Calcium 8%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.

Zesty Arrabbiata Sauce over Rigatoni
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