Rigatoni all’Arrabbiata con Salmone
Rigatoni in Spicy Tomato and Salmon Sauce

About This Recipe

Are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my rigatoni in spicy tomato and salmon sauce for you to enjoy.

Arrabbiata means ‘angry’ in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking – it’s delicious.

TwitterFacebook

4

Serves

8

Ingredients

Salmon

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled and finely sliced
  • 2 medium-hot red chillies, deseeded and finely sliced
  • 2 x 400g tins chopped tomatoes
  • 3 tablespoons freshly chopped flat leaf parsley
  • 400g salmon fillet, cut into 1cm cubes
  • 500g rigatoni
  • to taste salt

Weight Converter

Found in This Book

Feast your eyes on the finest rigatoni in spicy tomato and salmon sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan or wok over a medium heat and stir-fry the garlic and chillies with a wooden spoon for about 1 minute until sizzling.

Add the tomatoes and parsley, stir well and simmer gently, uncovered, for 10 minutes, stirring every couple of minutes.

Carefully stir in the salmon and season with salt. Remove from the heat and set to one side.

Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.

Place the pan over a low heat, pour in the sauce and stir for 30 seconds to allow the flavours to combine properly. Serve immediately.

Once you’re done, simply sit back and enjoy your rigatoni in spicy tomato and salmon sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Italian Beans with Rosemary on Garlic Toasts

View Recipe

Next Recipe

Cannelloni with Pesto and Béchamel Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding

To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...

6

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Saltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...

4

Serves

7

Ingredients

Turkey

Main Ingredient
View Recipe

Pizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping

Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...

10

Serves

11

Ingredients
View Recipe