When I think about pasta one of the first things I think about is Spaghetti Bolognese. To be honest that doesn’t even crack my top 10 list of favorite pastas, but it is so iconic that’s immediately where my mind goes. As most spaghetti is the most popular pasta noodle used, it makes sense most of the dishes would use is. However I love to play around with fun and unique pastas when making recipes, like my Shrimp Alfredo that uses radiatori pasta or Pumpkin Ravioli that uses round cuttlefish ink dyed pouches. This pasta all’arrabbiata uses a rotini pasta, which is quite similar to fusilli except the noodle is has a much tighter spiral.
By nature arrabbiata sauce is not just vegetarian, but vegan due to the omitting of cheese, cream, and meat like many other Italian pasta sauces. It is however…spicy! And that to me makes this one of my favorite pasta sauces ever. Italian food is rarely ever spicy, but this sauce can really pack a punch, as long as you use a healthy amount of chili peppers.
This is overall an extremely simple sauce, comprising just three mandatory ingredients. Tomatoes, Garlic, and Chilies. The sauce originates from Lazio, a region around Rome and it is usually served with Penne.
As with most dishes with such few ingredients, the most important thing is to get high quality stuff. As each flavor will shine through, if you skimp out on quality, you will taste it in the final product.
For this pasta all’arrabbiata I used chopped San Marzano tomatoes, which are widely considered to be the gold standard for tomato based sauces. You can buy them fresh, or tinned, but they balance the acidity and sweetness quite well.
Pasta All’Arrabbiata Ingredients
200 grams Rotini Pasta. This is traditionally made with Penne, so feel free to use that as well, I just like rotini because all the sauce gets into the ridges quite well.
200 grams San Marzano Tomatoes; chopped. If you can’t find San Marzanos, try to find another type of plum tomato, either fresh or canned.
3 cloves Garlic; minced. More or less depending on your preference
2 tsp Dried Chili Flakes. If this is too spicy for you, you can always reduce the amount. They will get stronger and more fragrant when you cook them in the oil. This is pretty much the most important ingredient in pasta all’arrabbiata but you don’t want to make it so spicy you can’t enjoy it.
1-2 tbsp Olive Oil
Basil; for garnish
Pasta All’Arrabbiata Instructions
1. Take a big pot of heavily salted water and start to boil it. The pasta takes about 7 minutes for al dente so you should drop the pasta in right after step 2.
2. In a saucepan on medium add the olive oil and the dried chili flakes. Let the cook a for about 15 seconds, until fragrant. Add the garlic and after another 15 seconds add in all the chopped tomatoes and give it a good stir.
3. Simmer the saucepan for about 7 minutes, as that is when the pasta is done. Drain the pasta and add to the saucepan, tossing to coat. Top with a garnish of basil leaves and serve hot.
I like to make this extremely spicy, but I can understand that you may want to lower the amount of dried chili flakes. That’s totally okay and entirely up to your taste preference. Although, the arrabbiata in pasta all’arrabbiata does mean angry in reference to the spiciness of the dish so don’t make yours non’arrabbiata.
- 200 grams Rotini Pasta
- 200 grams San Marzano Tomatoes
- 3 cloves Garlic minced
- 2 tsp Dried Chili Flakes more or less to taste
- Olive Oil
- Basil for garnish
- Take a big pot of heavily salted water and start to boil it. The pasta takes about 7 minutes for al dente so you should drop the pasta in right after step 2.
- In a saucepan on medium add the olive oil and the dried chili flakes. Let the cook a for about 15 seconds, until fragrant. Add the garlic and after another 15 seconds add in all the chopped tomatoes and give it a good stir.
- Simmer the saucepan for about 7 minutes, as that is when the pasta is done. Drain the pasta and add to the saucepan, tossing to coat. Top with a garnish of basil leaves and serve hot.