How to Make Arrabbiata Sauce
Arrabbiata sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.
Watch video recipe:
ARRABBIATA SAUCE aka Pasta all’Arrabbiata
Vincenzo’s Top Tips To Make Arrabbiata Sauce
Boiling water will help
Add a small amount of the boiling water to the sauce to help it spread all over the pasta.
If it’s too hot, lower it down
Make sure to drop to a lower temperature when it is getting too hot to avoid burning your sauce
MASH IT!!
Using your stainless steel masher, break down the tomatoes, so you are left with a THICK and RICH puree.
Arrabbiata Sauce
Equipment
- Chopping-board
- Sharp knife
- Wide pan
- Stainless steel masher
- wooden spoon
- large pot
- Colander
Ingredients
- 2-4 Hot chilli’s depending on how hot you can handle it!
- 2 cloves Garlic
- Parsley chopped finely
- Basil
- Rock Salt
- 400 grams Busiati Trapanesi
- 800 grams Tomatoes 28.22oz. Peeled
- Pecorino cheese Grated
- Salt and Pepper
- EVOO
Instructions
- Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
- Place a wide pan on medium heat and add 2-3 generous tablespoons of EVOO to it.
- Crush 2 x cloves of garlic and add them to the pan, before mixing the most important ingredient to our pasta all’arrabbiata: finely chopped chilli to the pan too.
- Mix this through well, dropping it to a lower temperature if it is getting too hot!
- Put the peeled tomatoes into a large mixing bowl, and using your stainless steel masher, break down the tomatoes, so you are left with a thick, rich puree.
- Add salt and pepper to the tomatoes and mix it through well.
- Once the garlic and chilli have simmered for a couple of minutes, add the tomato puree for your pasta all’arrabbiata and mix it through well.
- Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
- The water should have boiled by now, so after you’ve added a small handful of rock salt – and while waiting for the sauce - add the Busiati Trapanesi and leave to cook until al-dente, for approximately 12 minutes.
- A couple of minutes before the Arrabbiata sauce is ready, add the chopped parsley and break up some fresh basil and drop it in.
- Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce.
- Sprinkle grated pecorino cheese all over the pasta all’arrabbiata, then mix it through.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Arrabbiata Sauce
Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some pecorino cheese over the top along with some fresh parsley.
Add a small parsley or basil leaf to the centre – and a small chilli too for decoration if your guest likes it extra spicy.
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Thank you for this recipe… I grow my own tomatoes and make passata from it. After watching your Arrabbiata video I want to make it using my own passata.
I do have one question though, I love the pan you’re using! what size is it? Diameter in cm? Around 33cm? 35cm? I’d love to buy one like that. Most of my pans are 29cm and that’s a little small to use for 4 people.
Thank you for your reply and I also liked your videos on brands of passata, olive oil etc…
Best regards,
Bart
Thanks for your comment! I’m glad you like my arrabiata sauce recipe and my videos on passata and olive oil.
The pan I’m using in the video is a 33cm diameter frying pan. I think that’s a good size for making arrabiata sauce for 4 people. If you have a 29cm pan, you can still make the sauce, but you may need to cook it in batches.