Classic Pasta Arrabbiata
Pasta Arrabbiata is a bold and fiery Roman pasta dish known for its spicy tomato sauce made with garlic, crushed red pepper, and olive oil. "Arrabbiata" means "angry" in Italian, referring to the heat from the chili peppers. It’s a simple yet flavorful recipe that’s perfect for lovers of spicy and authentic Italian cuisine.
Equipment
- Large pot
- Large skillet or saucepan
- Wooden spoon
- Collander
Ingredients
- 12 oz Penne pasta Rigatoni or any Pasta Rigata
- 2 tbsp Olive oil
- 4 cloves Garlic minced
- 1 tsp Red pepper flakes or as needed
- 28 oz D.O.P San Marzano tomatoes crushed
- 1/4 cup Fresh parsley chopped
- 1/4 cup Pecorino Romano cheese grated
- Salt & Pepper to taste
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente (about 8-10 minutes). Reserve 1/2 cup of pasta water, then drain.
- Sauté Garlic & Pepper Flakes – In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 30 seconds to 1 minute, stirring, until fragrant but not browned. The spice should infuse the oil.
- Add Tomatoes – Pour in crushed San Marzano tomatoes, season with salt and black pepper, and stir. Let simmer for 15 minutes, stirring occasionally. For a smoother sauce, blend the tomatoes before adding by hand. Taste sauce and balance the taste with more olive oil or even baking soda - no sugar. Adding in a peeled carrot helps draw away the acidity. I also like adding bay leaves as well.
- Toss Pasta with Sauce – Add the cooked pasta to the sauce, along with a splash of pasta water to help coat the noodles. Stir well to combine and let simmer for 2 minutes.
- Finish & Serve – Remove from heat, toss in fresh parsley, and serve immediately with Pecorino Romano cheese.
Notes
- Adjust the spiciness by increasing or decreasing the red pepper flakes.
- For an even richer sauce, add a small pat of butter at the end.
- Traditionally, no onions or basil are used in Arrabbiata sauce.