Pasta All'Arrabbiata (Spicy Angry Pasta)
Pasta all'arrabbiata is a Roman classic dish made with tomato, garlic and chili. The name all'arrabbiata ('al-ara-bi-a-ta') translated literally means 'angry".
Ingredients
- 350 grams pasta
- 4 Tbsps. olive oil
- 3 to 4 garlic cloves finely sliced
- 2 tbsps. tomato paste
- 400 grams canned tomatoes 1 can
- 1 teaspoon Calabrese spice or 1 small fresh red chili chopped and deseeded for less heat.
- ½ cup Parmesan cheese or Pecorino Romano cheese
- fresh basil
Instructions
- Cook the pasta: Cook the penne or pasta of your choice. Drain and set aside.
- Make the arrabbiata sauce: Heat the oil, garlic and (or your chili choice) to a skillet over medium heat and cook for 30 seconds. Add the tomato paste, stir it in for 10 seconds, add the tomatoes and simmer for 10 minutes before removing from the heat and adding the fresh basil.
- Add the cooked pasta and parmesan/pecorino: Toss and enjoy.
Notes
Arrabiata pasta: substitute with any pasta and you can see the pasta option types above under frequently asked questions.
Add meat: Remember that penne arrabbiata is the authentic recipe and when you add another ingredient like meat or vegetables it's no longer an authentic arrabbiata but yes, you can add them. Ground beef, chicken, shrimp, chorizo, sausage or meatballs.
Add vegetables: grill preferred vegetables (zucchini, bell peppers, onions etc. )
To freeze: Always let the arrabbiata sauce cool down completely and then store it in a freezer safe container for 2 to 3 months
To Reheat: Reheat it in a saucepan on low heat and always make the pasta of your choice on the day.
Nutrition
Serving: 1personCalories: 242kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 9mgSodium: 806mgPotassium: 648mgFiber: 4gSugar: 9gVitamin A: 804IUVitamin C: 18mgCalcium: 201mgIron: 3mg
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