Pasta Arrabbiata

Name: Pasta Arrabbiata
Total time: 30 min
Cuisine: Turkse recepten
Ingredients: 350 g rigatoni; water; salt; olive oil; 75 g yellow onion; 2 garlic cloves; 400 g peeled tomatoes; 400 g strained tomato sauce; 0.5 g chili flakes; 1 g Italian seasoning; 75 ml pasta water; 1 g black pepper; 5 g salt; Parmesan cheese

Najat

Photo by Najat

Pasta arrabbiata, literally translated as “angry pasta,” is an Italian recipe known for its spicy tomato sauce. The recipe is anything but complicated: it uses only a few ingredients and can be prepared and served within 30 minutes. Pasta arrabiata is also sometimes spelled pasta arrabbiata, pasta arabiata, or pasta all’arrabbiata. Traditionally, it is made with penne, but you can also use spaghetti, fusilli, or tagliatelle. The sauce consists of tomatoes, garlic, olive oil, and dried chili peppers (peperoncino). No cream, no meat. Just pure, simple flavor with plenty of heat. Are you a pasta fan? Then the Pasta pesto with chicken is worth trying.

30 minutes

3 Portions

Easy

Pasta Arrabiata Recipe

If you want to make the pasta kid-friendly, you can leave out the chili flakes. I also blended the tomato sauce until smooth with an immersion blender, so you get a fine, soft sauce that is easier for children to enjoy. Cook the pasta and do not discard all of the cooking water. A splash of pasta water makes the sauce extra creamy and smooth. Parmesan cheese is optional, but a generous grating on top is delicious. If you prefer a vegan version, simply leave it out.

Pasta arrabiata with chicken: For a protein-rich variation, add chicken. Fry chicken breast strips, season them with your favorite spices, and stir them into the sauce at the end so the chicken stays juicy.
Pasta arrabiata with vegetables: Want to make the dish heartier? Add vegetables such as eggplant, zucchini, bell pepper, or spinach for extra flavor and texture.

Arrabiata Sauce

The base of the sauce is made with peeled tomatoes, garlic, olive oil, dried chili peppers, and salt. The chili peppers provide the spicy flavor and the “angry” identity of the dish. Some recipes also add basil or parsley for extra freshness.

Ingredients

Portions

PASTA

350 g rigatoni

water, boiled

salt

SAUCE

olive oil

75 g yellow onion, (1/2 onion, finely chopped)

2 garlic cloves, finely chopped

400 g peeled tomatoes, 1 can

400 g strained tomato sauce

0.5 g chili flakes

1 g Italian seasoning

75 ml pasta water, see step 1

1 g black pepper, to taste

5 g salt, to taste

GARNISH

Parmesan cheese

Tips

Do not overcook the pasta, you’ll finish cooking it in the pan with all the ingredients.

Always reserve some pasta water before draining, as it helps the sauce bind better and cling to the pasta.

Taste the sauce before adding the pasta and adjust the salt, pepper, or chili flakes if needed.

Like it extra spicy? Add more chili flakes while cooking or sprinkle some on top before serving.

Grate the Parmesan fresh just before serving for the best flavor and texture.

Instructions

Bring a large pot of water to a boil and add salt. Cook the rigatoni until al dente. Just before draining, reserve 75 ml of pasta water, then drain the pasta.

Ui en knoflook bakken in een pan met olie

Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, and cook for 3–4 minutes.

Add the peeled tomatoes, strained tomato sauce, chili flakes, and Italian herbs. Lightly crush the tomatoes with a spatula and let the sauce simmer gently for 5–7 minutes.