Hey you, pasta lover! Say “ciao” to Arrabbiata sauce, the original spicy sensation from Italy.
This sauce brings the heat, and by heat, I mean red chili peppers’ heat.
It’s like a spicy explosion in your mouth that will leave you feeling the burn.
It is called “arrabbiata” because it is PISSED at bland pasta!
It has tomatoes, garlic, and a boatload of sassiness.
Here is the complete ingredients list:
- Red hot chili peppers;
- Garlic;
- Parsley;
- Tomato sauce;
- Salt;
- Extra virgin olive oil.
When you’re feeling adventurous and crave some tongue-tingling excitement, this saucy buddy’s got your back! Grab a plate of penne or rigatoni, drench it in Arrabbiata, and brace yourself for a wild flavor ride. You’ll be like: “MAMMA MIA, that’s a spicy one!”.
So next time you’re in the mood for pasta with a punch, remember the Arrabbiata sauce.
- First things first, give those ingredients a good wash! We want them squeaky clean!
- Grab your knife and chop up those chili peppers, parsley, and a couple of garlic cloves. You can go wild with garlic or keep them whole and remove them later.
- Heat up that pan and drizzle in extra virgin olive oil. Let it sizzle for a moment and then toss in the chili peppers and garlic and lightly fry them together.
- Now, it’s showtime! Add the tomato sauce and salt (a pinch/to taste) to the pan and give it a good swirl. Let it mingle for 15 to 20 minutes on low-medium heat. Stir it up every now and then.
- Oh, and while the sauce is cooking, you better get another pot for the pasta! Fill it with water and a fistfufl of salt, and crank up the heat. Get that water boiling! Then toss in the pasta (penne rigate for that Italian tradition vibe). And remember, each pasta has its own groove, so check the package for cooking time!
- As the sauce is getting saucier, throw in that parsley to the party. It’s all about the timing, so when the sauce is almost ready to rock, let the parsley join the festival. You can also sprinkle it later directly on the dish if you’re feeling extra fancy!
- Add some parmigiano reggiano, grana padano or pecorino and there you have it, folks! A tantalizing Arrabbiata sauce that will set your taste buds on FIRE!
15 Minutes Arrabbiata Sauce
Print RecipeIngredients
- 1 - Red hot chili pepper (or more for extra spiciness)
- 3 - Garlic cloves
- To taste - Parsley
- 500g - Tomato sauce
- A pinch - Salt
- To taste (but enough to lightly fry the ingredients) - Extra virgin olive oil.
Instructions
1. Wash the ingredients thoroughly;
2. Chop up chili peppers, parsley, and a couple of garlic cloves (you can keep them whole and remove them later if you prefer);
3. Heat up the pan with some extra virgin olive oil; then add the chili peppers and garlic and lightly fry them together;
4. Add the tomato sauce and salt (a pinch/to taste) to the pan and give it a good swirl. Let it mingle for 15 to 20 minutes on low-medium heat. Stir it up every now and then;
5. Add the parsley to the sauce;
6. Add some aged cheese (parmigiano reggiano, grana padano or pecorino) to the sauce while still hot and of course you can add even more just before eating.
