Pasta Arrabbiata

14 Oct

This is a classic Italian pasta sauce, spicy tomato sauce with garlic, herbs and hot chilli pepper. Most commonly served with a ridged pasta such Penne all’Arrabbiata. Arrabbiata means “angry” in Italian referring to the red colour of the sauce and its angry heat. The main ingredients of an Arrabbiata Sauce are tomatoes and chilli most cooks will add some garlic, onion and one or more fresh herbs, I prefer oregano for this dish. Some cooks also use cured bacon but for my taste i like to add a couple of anchovy fillets to deepen the flavour. It is a simple sauce and can be cooked in the time it takes to boil the pasta, using either fresh tomatoes or bottled.
Serves 2 prep 5mins cooking 9 minutes

  • Pasta, 2 servings
  • olive oil
  • 2-3 cloves garlic, crushed
  • 1 small red shallot
  • 2-3 anchovy fillets (optional)
  • 1-3 fresh red chilli peppers or dried chilli flakes to taste
  • 2-3 tomatoes or 1 cup of home-made passata
  • Fresh oregano leaves or basil chopped

Cook the pasta in boiling salted water for 9 minutes or until ‘al dente’. Mince the anchovies and fry in a good slug of olive oil l until they melt into the oil, add the garlic and fry until its aroma rises then add the chopped or flaked chilli, skinned and chopped tomatoes (I used home-made passata but you could also use tinned tomatoes) stir well and cook for until the sauce is thick, about 5 minutes. Serve on a bed of pasta that has been tossed in olive oil with a pinch of cracked black pepper and some grated parmesan cheese (optional).

Recipe Sources
I looked at several versions of this classic the simplest being the one from in mamas kitchen or this one with bacon some recipes advocate using parsley, basil, oregano, marjoram or even mint some even suggest using all of them.
Variation Leave out the anchovies and this is a great vegetarian pasta dish.

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