Arrabiata Pasta

Feeling the need for some heat? Well, look no further! Arrabiata pasta has a rich, bold & spicy nature. Created by Antonio Cecchini in the 1920s. His restaurant was called ‘Le Arrabbiata,’ which means ‘angry.’ The combination of garlic & chili creates an aromatic arrabbiata pasta sauce that is simply out of this world.

Satisfyingly delicious is an understatement; in this recipe, we are taking the simple approach to get the most tomatoey sauce. When you taste this Arrabiata recipe, you will realize it is massively different from any store-bought version. It is so much better and super easy to make at home.

What do you need to make Arrabiata Pasta?

Tomato Polpa, Onion, Garlic, Chili flakes, Salt, Pepper, Paprika powder, Penne, Olive oil and Butter.

This delicious dish uses a variety of ingredients to create a satisfying meal. Arrabiata pasta features chopped tomatoes, which is also known as tomato polpa. Fresh onions and garlic provide the base; a blend of spices such as chili flakes, salt, pepper, and dried basil will enhance the flavour of the arrabbiata pasta. Penne pasta is most suited for this dish, as the shape will hold the sauce perfectly. Olive oil and butter accentuate the smooth and rich texture of the ingredients.

Instructions

Cook the base ingredients: Place a pot on medium-high heat. Add a generous spoon of butter to the pot. When the butter melts, it releases a rich, silky, nutty taste. This will add a luxurious taste to the tomato sauce. Butter also reduces the acidity of the tomato sauce, ensuring a balanced taste. Add the roughly chopped onions to the pot as soon as the butter is melted. The onion should be cut into medium block-size pieces to ensure it cooks evenly.

Sauté the onions in the butter until caramelizes; it will release its sweetness. The sweetness of the onion complements the tangy tomatoes. Make sure that the onions are translucent in colour. You want the sweetness of the onions to balance out the heat of the chili.

After the onions have softened, add the chili flakes and spices. As a substitute for chili flakes and paprika powder, consider using a small of bird’s eye chili, fresh red chili peppers, and cayenne pepper. The chilies will add a bold and intense flavour to the arrabbiata pasta sauce.

Continue to sauté the chili flakes and spices. Stir the mixture to prevent the garlic, spices & chili flakes from burning. If it does burn, it will make the arrabbiata pasta sauce bitter. Therefore, it is essential to keep stirring the pot at regular intervals. As soon as the garlic, onion, and chili flakes are sautéed, the next step is to add the tomato polpa. Add the tomatoes, if you are using whole tomatoes, you will have to mash it up with a fork as it cooks. The tomato polpa is a thick sauce with slightly concentrated flavour and intensity.

During this time, the flavours will deepen, the chili’s heat will infuse into the tomatoes, and the sweetness of the onions will balance the acidity of all the various tomato elements. Let the sauce simmer for 15-20 minutes; stir it regularly to prevent it from sticking or burning.

Follow the package instructions and cook the pasta. Typically, you will need a large pot of boiling, salted water. Add the pasta and stir. Add a tablespoon of oil to prevent the pasta from sticking to one another. You want to cook the pasta to ‘al dente,’ which means ‘to the tooth.’

Essentially, the pasta will have bounciness to it with a subtle bite. Once the pasta is ready, reserve 1/2 cup of water and add a few tablespoons to the tomato sauce. This step is necessary to ensure that your sauce is smooth and glossy. Add the rich arrabbiata pasta sauce that has been simmering to the cooked pasta. Ensure that the sauce coats all the pasta, even the ones at the bottom of the pot. Enjoy the most delicious tomato pasta on earth. Stir and garnish with chopped parsley.

What to Serve with Arrabiata Pasta?

Arrabiata pasta can be served with a range of different side-dishes. If you want to a more garlic taste, consider serving with some Garlic Bread. For a fresh and vibrant taste, then this Citrus Pomegranate Salad will be ideal. Other side-dishes include Roasted Brussels sprouts, Grilled Asparagus, Roasted Cauliflower.

How to Store Arrabiata Pasta?

Let the pasta cool completely and store in an airtight container for three to four days. It is not recommended to freeze the arrabiata pasta, as it is best eaten fresh. You can prepare and freeze the arrabiata sauce and make the pasta fresh on the day. Arrabiata sauce can be frozen for two to three months. Reheat on the stove or in the microwave.