Pasta Arrabbiata
Pasta arrabbiata is a fiery tomato pasta from Rome, and its name means "angry" in Italian, a nod to the heat of the chilli. Garlic and dried chilli flakes are softened in olive oil, tinned tomatoes simmer down into a thick, glossy sauce and penne is tossed through at the end. It uses store-cupboard ingredients, takes about 30 minutes and is easy to turn up or down in heat.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 450kcal
Where pasta arrabbiata comes from
Arrabbiata, meaning "angry", is a Roman sauce, traditionally made with just garlic, dried chilli, tomato and olive oil. The simplicity is the point: the sauce is not meant to be complicated, only hot and bright. Good tinned tomatoes make the biggest difference, so buy a brand you like. Use two 400g tins of chopped tomatoes or plum tomatoes crushed with a spoon.
Dried chilli flakes are standard in a British kitchen, but you can use 2 fresh red chillies, finely chopped, in their place. Leave in the seeds for more heat.
Preparing pasta arrabbiata
Tap a time to start a timer.
- Boil the water Fill a large saucepan with about 3 litres of water and bring it to the boil, ready for the pasta.
- Fry the garlic and chilli Heat the olive oil in a deep frying pan over a medium-low heat. Add the sliced garlic and chilli flakes and cook for , stirring, until the garlic is pale gold. Do not let it brown, or it turns bitter.
- Simmer the sauce Tip in the tomatoes and add the sugar and ½ tsp salt. Bring to a gentle simmer and cook for , stirring now and then, until the sauce is thick enough to leave a trail when you drag a spoon through it.
- Cook the pasta About before the sauce is ready, stir 1 tbsp salt into the boiling water and add the penne. Cook for the time on the packet, usually , until just tender with a little bite. Scoop out a mug of the cooking water, then drain.
- Toss and serve Add the penne to the sauce with 3–4 tbsp of the cooking water and toss over a low heat for , until the sauce clings and turns glossy. Stir through the parsley and serve straight away.
What to serve with it
A crisp green salad dressed with lemon is all the dish needs, plus a basket of crusty bread to wipe up the sauce. To add protein, stir cooked prawns through the sauce just before the pasta, or follow the method for pasta with prawns and chilli.
Making it milder or hotter
Half a teaspoon of chilli flakes gives a gentle warmth. For more fire, add another ½ tsp with the garlic, or finish with a drizzle of chilli oil at the table.
Common problems and fixes for Pasta Arrabbiata
- The garlic has burnt and the sauce tastes bitter.
- Burnt garlic cannot be rescued. Wipe the pan out and start again with fresh garlic over a lower heat, and add the tomatoes as soon as it turns pale gold.
- The sauce is thin and runs off the pasta.
- It needs a few more minutes of simmering. Cook it uncovered until it holds a trail, then toss in the pasta with a spoonful of cooking water, whose starch helps the sauce cling.
- The sauce tastes sharp or acidic.
- Cheaper tinned tomatoes can be quite tart. Stir in an extra ¼ tsp of sugar and simmer for 2 more minutes, then taste again.
Frequently asked questions about Pasta Arrabbiata
How do you make pasta arrabbiata less spicy?
Cut the chilli flakes to ½ tsp, or leave them out for a mild tomato sauce. You can always add a pinch more at the end, as the heat grows the longer the flakes sit in the sauce.
Which pasta shape is best for arrabbiata?
Penne is the classic choice, because the ridged tubes catch the sauce. Rigatoni and fusilli work just as well.
Is it vegan?
Yes, as long as the dried pasta contains no egg, which is the case for most dried penne. The sauce is just tomatoes, garlic, chilli, oil and herbs, with no cheese.
How do you store and reheat leftovers?
Keep the pasta in a covered container in the fridge for up to 2 days. Reheat it in a pan with a splash of water until steaming hot all the way through. The sauce alone freezes for up to 3 months.
How did you like the recipe?
4.7 / 5 · 15 ratings
