Arrabbiata sauce is a light marinara or red Italian sauce that is given an extra spicy flavor by adding hot peppers to the sauce. There are many varieties of this sauce, but most include red pepper, tomatoes, garlic, parsley, and onions.
Arrabbiata sauce will go well with any plain pasta, and it is often best enjoyed with penne, which are small ridged tubular pasta. The ridges help hold the sauce, and the tubes can also fill with the sauce creating fiery mouthfuls with each bite. When making arrabbiata with a tubular pasta like penne, it’s important to make more sauce than needed to have adequately coated pasta, since arrabbiata sauce and others like it will be readily absorbed by the pasta.
The principle ingredients of arrabbiata sauce are tomatoes, tomato paste or sauce, chopped parsley, garlic, onions, Italian seasonings and of course chopped red pepper or red pepper flakes. Garlic and parsley are simmered first in a little olive oil, and then the lengthiest cooking process is cooking onions. They should be sauteed over medium heat for about ten minutes, allowing them to soften and sweeten up.
Ingredients
350 g of Penne rigate pasta
1 clove of garlic
400 gof fresh tomato pulp
2 or 3 fresh red hot chilli peppers
4 tablespoons of extra virgin olive oil
2 tablespoons of chopped fresh parsley
salt to taste
Grated Pecorino Romano (optional)
Method
To prepare Arrabbiata sauce start by preparing the tomatoes:If using fresh tomatoes, soak them in boiling water for 2-3 minutes and then remove the skin.If using canned peeled tomatoes, place them in a dish and drain off excess liquid. Cut the tomatoes or mash them with a fork.
Peel and crush the garlic clove a little. Chop the chili pepper. Chop the fresh parsley and set aside.
In a frying pan, sauté chopped garlic and chilies in oil for 2-3 minutes over low heat, taking care that it does not burn. The bitter taste of burnt garlic will spoil the sauce.
Add the tomato and season with salt. Still over low heat, cook the tomato sauce for about 10 minutes. Finally remove the garlic.
Meanwhile, cook the penne in salted water according to the time indicated on the package (usually around 12 minutes). Drain them when al dente.
Place the pasta in the arrabbiata sauce and stir. Add chopped parsley and serve
How To Make Penne Arrabiata Pasta
INGREDIENTS
Instructions
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If using fresh tomatoes, soak them in boiling water for 2-3 minutes and then remove the skin.If using canned peeled tomatoes, place them in a dish and drain off excess liquid. Cut the tomatoes or mash them with a fork.
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Peel and crush the garlic clove a little. Chop the chili pepper. Chop the fresh parsley and set aside.
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In a frying pan, sauté chopped garlic and chilies in oil for 2-3 minutes over low heat, taking care that it does not burn. The bitter taste of burnt garlic will spoil the sauce.
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Add the tomato and season with salt. Still over low heat, cook the tomato sauce for about 10 minutes. Finally remove the garlic.
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Meanwhile, cook the penne in salted water according to the time indicated on the package (usually around 12 minutes). Drain them when al dente.
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Place the pasta in the arrabbiata sauce and stir. Add chopped parsley and serve
