Arrabbiata sauce, known in Italian as sugo all'arrabbiata, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, and particularly from the city of Rome.
INGREDIENTS
- 4 garlic cloves, sliced
- 3 basil leaves, torn in half
- 5-6 small Calabrian chili, seeds removed and minced
- 1 28oz can whole San Marzano tomatoes
- 1 cup water
- 10oz penne or pasta of your choice
- Salt
- Black Pepper
Garnish:
- Shredded Parmesan Cheese
- Torn Basil
DIRECTIONS
- Start by prepping your garlic, basil, and Calabrian chili. This dish is straightforward so having the best ingredients is key to making it taste good. For the Calabrian chili, leave a few seeds in if you want it extra spicy. This is the perfect combination of spice and citrus.
- Start by taking a large high-walled saucepan and add some olive oil and garlic, basil, and Calabrian chili while the oil is cold. Then turn the heat to medium and mix around while the mixture begins to heat up. By starting this in cold oil, we are really infusing some extra flavor into the mixture. Cook then for a few minutes until the garlic starts to soften
- Now add in your San Marzano tomatoes and add them to the sautéed garlic, basil, and chili. Fill up the empty can with about a cup of water and add that to the mixture as well. Crush the tomatoes with a large spoon or spatula. I like my sauce chunky but you can even further until smooth. Bring this to a simmer and cook for about 20 minutes.
- About 10 minutes into simmering, now you can drop your pasta into some salty water and cook until al dente. Save some pasta water as this can help smooth out your sauce
- Once your pasta has finished cooking and your sauce is thick enough that you can part it with a spoon, add the pasta into the sauce and season with salt and pepper. Use some of the pasta water to smooth out the sauce if needed.
- For plating, this is really simple adding it to a bowl and garnishing it with some fresh parmesan cheese and some torn basil. Enjoy!
