Arrabiata sauce Recipe
Arrabiata sauce
Flavors of Italy
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Cooking time: 35 minutes

Difficulty: Easy
Chef's Note

Arrabiata Sauce is a simple straightforward flavorful sauce with flames of heat earning its name Arrabiata or the "Angry Sauce" because the classic version uses "peperoncino rosso", a crushed red pepper.

The classic Arrabiata Sauce is found served in Lazio, Abruzzo, Moliese and elsewhere in the south.

Because of the simplicity of the sauce use only the best ingredients. If using canned tomatoes make sure you use imported brand like San Marzano tomatoes for a most authentic taste.

This sauce claims to simmer 30 minutes but you can add another 30 minutes if you have time and want a richer taste and texture sauce.

The preferred pasta for this sauce is Penne Rigate, with lines that are designed to catch more of the sauce.

For 4 servings

- 1 onion
- 4 cloves of garlic
- 1 kilo / 2 pounds very ripe, fresh tomatoes
- 1 Tbsp. hot red pepper, crushed
- 4 Tbsp. olive oil
- 4 Tbsp.dry white wine
- Salt and black pepper

- 500 g / 1 pound penneRigate
- Salt
- 1 Tbsp. Fresh Chopped Italian Parsley
- 1 Tbsp. Fresh Julienne Basil

  1. Chop the onion; mince garlic cloves. In a medium saucepan, heat olive oïl ; saute onion and garlic until softened for about 5 minutes,
  2. Deglaze with the white wine and reduce till almost dry.
  3. Add the tomatoes, red Pepper, salt and black pepper to taste. Simmer for 30 minutes, stirring with a non metallic spoon.
  4. During this time, boil the Penne Rigate in plenty of salted boiling water, cook until al dente, for 9 to 12 minutes - this depends on the brand and the type of pasta. Drain the pasta, do not rinse it,
  5. Transfer the pasta to a large skillet set on low heat. Add the sauce to the pasta, enough to liberally coat the pasta but not drown it.  Sauté for 30 seconds.
  6. Top with fresh chopped Italian parsley and fresh basil. Drizzle some extra virgin olive oil on top as well.
More recipe ideas

Photo : ID : 40511380 / Piotr Krześlak for MSCOMM


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