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Pasta Arrabbiata (Authentic Italian Recipe)
30 min.
Easy
Medium
Pasta Arrabbiata is a classic dish from Rome, Italy. The word arrabbiata means “angry” in Italian, referring to the spicy heat from dried chili peppers. It is a simple but bold sauce made with tomatoes, garlic, olive oil, and chili flakes.
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Pasta
Short pasta (traditionally penne) (200 g)
Canned peeled san marzano tomatoes
Canned Peeled San Marzano Tomatoes (400 g)
Garlic cloves
Garlic 3 cloves
Dried chili flakes
Dried chili flakes (peperoncino) 1 – 1 1/2 tsp
Olive oil
Extra virgin olive oil 3 tbsp
Salt
Salt to taste
Fresh parsley chopped
Fresh parsley, chopped 1 tbsp
Parmigiano
Parmigiano Reggiano, grated (optional)
30 min.
Fill a large pot with about 2 liters of water. Add 1 tablespoon of salt. Bring to a rolling boil. (The water should taste slightly salty like the sea.)
Add (200 g) of penne pasta. Cook according to package instructions 8–10 minutes. Cook until al dente. Reserve 1/2 cup of pasta cooking water before draining.
While the pasta cooks: Heat 3 tablespoons extra virgin olive oil in a sauté pan over medium heat. Add 3 thinly sliced garlic cloves. Cook 30–40 seconds until fragrant (do not burn).
Add 1–1 1/2 teaspoons dried chili flakes (peperoncino). Cook 15–20 seconds to infuse the oil.
Add the San Marzano tomatoes, crushing them by hand. Stir well. Simmer 10–12 minutes over medium heat until slightly thickened. Season with salt to taste.
Add the drained pasta directly to the sauce. Add a splash of the reserved pasta water. Toss and cook together for about 1 minute to emulsify the sauce.
Turn off the heat. Add fresh chopped parsley. Toss gently.
Plate immediately and optionally top with freshly grated Parmigiano Reggiano.
Serving:
2
30 min.
Easy
Medium
Pasta Arrabbiata is a classic dish from Rome, Italy. The word arrabbiata means “angry” in Italian, referring to the spicy heat from dried chili peppers. It is a simple but bold sauce made with tomatoes, garlic, olive oil, and chili flakes.
Pasta
Short pasta (traditionally penne) (200 g)
Canned peeled san marzano tomatoes
Canned Peeled San Marzano Tomatoes (400 g)
Garlic cloves
Garlic 3 cloves
Dried chili flakes
Dried chili flakes (peperoncino) 1 – 1 1/2 tsp
Olive oil
Extra virgin olive oil 3 tbsp
Salt
Salt to taste
Fresh parsley chopped
Fresh parsley, chopped 1 tbsp
Parmigiano
Parmigiano Reggiano, grated (optional)
30 min.
Fill a large pot with about 2 liters of water. Add 1 tablespoon of salt. Bring to a rolling boil. (The water should taste slightly salty like the sea.)
Add (200 g) of penne pasta. Cook according to package instructions 8–10 minutes. Cook until al dente. Reserve 1/2 cup of pasta cooking water before draining.
While the pasta cooks: Heat 3 tablespoons extra virgin olive oil in a sauté pan over medium heat. Add 3 thinly sliced garlic cloves. Cook 30–40 seconds until fragrant (do not burn).
Add 1–1 1/2 teaspoons dried chili flakes (peperoncino). Cook 15–20 seconds to infuse the oil.
Add the San Marzano tomatoes, crushing them by hand. Stir well. Simmer 10–12 minutes over medium heat until slightly thickened. Season with salt to taste.
Add the drained pasta directly to the sauce. Add a splash of the reserved pasta water. Toss and cook together for about 1 minute to emulsify the sauce.
Turn off the heat. Add fresh chopped parsley. Toss gently.
Plate immediately and optionally top with freshly grated Parmigiano Reggiano.
Serving:
2
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