Arrabbiata means angry, and this pasta sauce is angry as in very, very hot! Pasta all’Arrabbiata is originally from the area around Rome and goes well with Pecorino Romano. This simple yet very flavoured pasta sauce is quick and easy to prepare and can be a good back-up plan when you have unexpected guests or when you feel a little too lazy to work in the kitchen for too long.
There are a few general things you may want to know to make a perfect pasta dish: don’t overcook it, get it too absorb the sauce on the heat before serving, don’t leave it lying around for too long or it will go sticky and gluey. Let’s take it one step at the time.
Ingredients (to serve about 4)
– 400 gr of penne rigate or other short pasta shape (here I used tortiglioni)
– 400 gr of diced tomatoes, canned
– 80 gr of Pecorino
– 2 cloves of garlic
– 2 chillis (or more if you like)
– fresh parsley
– salt to taste
– extra vergin olive oil
1. Finely chop garlic and chilli and put in a fry-pan with 3+ tablespoons of olive oil – medium/low heat. Cook for about one minute.
2. Add the diced tomatoes and a small pinch of salt and keep cooking on a medium heat for 15 minutes.
3. While the sauce is cooking, you can cook the pasta: boil 5+ lt of water, add a generous pinch a rock salt, put the pasta in for 9 minutes, then drain it.
4. Pour the pasta in the sauce, bring the heat to high and keep cooking for 3 to 5 more minutes, stirring continuously.
5. Turn the heat off, sprinkle some Pecorino on top, add finely chopped fresh parsley and serve hot with extra grated Pecorino on the side.
Parmigiano won’t go well with this dish, if you don’t have Pecorino or any other aged sheep cheese available, better leave the cheese out.
Add as much chilli as you like, you want it to be very arrabbiata 😉
Match it with
Match with a glass of your favourite robust red.
If you want to try different pasta dishes, have a look at the Veggie Pasta or the Fusilli with Zucchini and Prawns.