To a large skillet, add the oil, the finely chopped garlic, and the red pepper flakes (or finely chopped chili pepper).Fry the garlic in oil for 2 short minutes. Make sure the garlic does not burn.
Add the whole peeled canned tomatoes. Rinse the tomato can with ½ cup of water and add that to the pan. Add salt and let simmer on medium heat for about 5 minutes, then crush the tomatoes with a fork.
Let the sauce simmer gently for another 10 to 15 minutes or until the pasta is ready. Before adding the pasta, taste the sauce and adjust for salt and chilies.
Cook the Pasta
Put the water to boil in a large pot. When it boils, add the salt, then the pasta.Stir and let cook uncovered as instructed on the package, minus 3 minutes***. If the package says 10 minutes, you cook it for 7.When the pasta is ready, drain it, but reserve 2 cups of the pasta cooking water.Add the pasta to the tomato sauce and add 1 cup of reserved pasta water.
Let cook on medium-low heat until the pasta is "al dente" (cooked but with some bite).Stir frequently. It should take about 2 to 3 minutes. The pasta should be completely coated in a creamy arrabbiata sauce. Add more pasta water if necessary.
Shortly before serving, add plenty of choppedparsley, give it a stir, and serve.
*Oil: if you want to use less oil, you can cut it down to 1 tablespoon. If you want to cut out the oil completely, add all ingredients for the sauce to the pan (except the oil) and simmer.**Salt: pasta water should be salted with 10 grams of salt per 100 grams of pasta per 1 liter of water. That is 1 tablespoon of coarse sea salt per ½ pound of rigatoni per ½ gallon of water. For 1 pound of rigatoni, we recommend 2 tablespoons of salt and 1 gallon of water.If you are on a low sodium diet, feel free to reduce the salt based on your dietary needs.***Cooking time: we want our pasta "very al dente", slightly undercooked because we finish cooking it in the sauce. This will yield a super creamy rigatoni arrabbiata as the starch of the pasta leaks into the sauce, making it incredibly rich.