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Arrabiata Pasta
[Penne All’arrabbiata]

Arrabiata Pasta is a traditional Italian spicy tomato-based pasta dish made with garlic, and red pepper seasoned with olive oil and salt.

Arrabiata Pasta [Penne All'arrabbiata]

By Denis Elas The Chef
Print Recipe
Arrabiata Pasta
Arrabiata Pasta is a traditional Italian spicy tomato-based pasta dish made with garlic, and red pepper seasoned with olive oil and salt.
Recipe dedicated to:My comedian friend Snuzi
5 from 2 votes
Course: Main Course
Cuisine: Italian
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Equipments

Wooden Cutting Board
Wooden cutting board
Le Creuset Round Dutch Oven
Cooking pot
Frying pan
Wooden spoon
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

The Fresh

  • 30 g fresh parsley chopped finely
  • 15 g fresh basil leaves chopped finely
  • 2 hot peppers red hot chilli or red Thai chili
  • 2 garlic clove
  • 3 Tbsp. extra virgin olive oil

The Arrabiata

8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients. Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.

The Cooking

  1. Chop the 2 hot peppers, 30 g fresh parsley, 15 g fresh basil leaves and mince the 2 garlic clove. Place a wide pan on medium heat and add 3 Tbsp. extra virgin olive oil to it. Add the minced cloves of garlic to the pan, before mixing the finely chopped chilli to the pan too.
  2. Once the garlic and peppers have simmered for a couple of minutes, put the 800 g peeled tomatoes in the pan and break down the tomatoes using a wooden spoon, so you are left with a thick, rich puree. Add 1 tsp. salt and ½ tsp. freshly ground black pepper to the tomatoes and mix it through well. Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
    Once the water for the pasta is boiling, add a small handful of salt – and while waiting for the sauce - add the 500 g Penne pasta and leave to cook until al-dente, follow the instructions on the packaging.
  3. A couple of minutes before the Arrabbiata sauce is ready, add the chopped 30 g fresh parsley and break up some 15 g fresh basil leaves and drop it in. Sprinkle grated 100 g Pecorino Romano cheese then mix it through.
  4. Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce. Add a small amount of the boiling water to the sauce to help it spread all over the pasta. Adjust salt and pepper to taste.
    Arrabiata Pasta

The Serving

  1. Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some extra Pecorino Romano cheese over the top along with some extra fresh parsley. Optionally, you can add a small pepper too for decoration if your guest likes it extra spicy.
    Arrabiata Pasta

Nutrition

Serving: 8 servings | Calories: 350 kcal (18%) | Carbohydrates: 52 g (17%) | Protein: 13 g (26%) | Fat: 9 g (14%) | Sodium: 590 mg (26%) | Fiber: 3 g (13%) | Sugar: 4 g (4%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

vincenzosplate.com

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2 Responses

  1. 5 stars
    As an Italian, this recipe made me FURIOUS because of how good it was. I’m slamming on the keys as I type this so loudly that my wife told me to keep it down because “she has work in a few hours”. Sorry honey, Antonio’s gotta get this out.

    The ingredients have the perfect balance of red, white, and green; the three colors necessary to make any Italian dish. As a third grade drop out (don’t ask), I don’t read too good, but the instructions were simple enough even for a mook like me to put it together.

    Let me tell you something, alright? If you’re an entry level Italian, this dish may not be for you. You may not be able to appreciate the subtle marriage of spice and acidity that this dish offers. We’re talkin’ frozen pizza up against Papa Giorno’s over in Bensonhurst, fugghedaboudit! If you’re used to some Che Boyardee type stuff, you better close out of this page right now, and not insult the chef before me and you got a problem.

    All in all, the flavor balance, presentation, and freshness of ingredients INFURIATED me but in a good way. I’m mad about it, but only because this guy who made it may not be from the old country. We’ve gotta get some real Italians out there to step up their game, cuz this guy’s showin’ us up.

    I just cooked this dish up for my wife as an apology in between typing this, and she said it was too early for pasta and we had a whole argument about it. I ate the pasta myself. It was delicious. Whaddayagunnado?

    Reply
5 from 2 votes

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