Spaghetti Arrabbiata: A Spicy Pasta Dish
There’s nothing complicated happening with Spaghetti Arrabbiata. Just a gloriously easy to make tomato based pasta dish. The red pepper flakes and freshly grated cheese make it irresistible. I think you will easily fall in love with it. I think it’s best served after mid-night when all the fun has settled down and you want to chat with your besties.
Arrabbiata literally means “angry” in Italian and refers to the spiciness of sauce that includes red pepper flakes. It is a typical dish from the Lazio region of Italy and is usually served over penne pasta. You will find variations of it all around Rome.
Note: If you are not sure which cheese to use here’s a quick flavor profile on both of them compared. Pecorino Romano is saltier and tangy, whereas Parmigiano Reggiano is nutty and a bit milder. To me this is a personal preference on which one to go with. I honestly love them both but I typically have Parmigiano Reggiano on hand more often.
- Category: Italian Inspired
2 cloves garlic, crushed
2 tsp tomato paste
1 1/2 cups of chopped tomatoes
1 tbs hot red-pepper flakes
box of Spaghetti
handful of parsley, chopped
Freshly grated Parmigiano-Reggiano or Pecorino Romano for serving
Heat 2 tsp of olive oil in a pan, add the garlic and sauté for about a minute. Next, add in the pepper flakes and 2 tsp of the tomato paste, after a few minutes add in the crushed tomatoes. Simmer for about 10 to 15 minutes to thicken up.
Next, cook the pasta in salted boiling water until al dente. Reserve about 1/4 cup of the pasta water to add to the sauce. Drain and add the pasta and pasta water to the sauce. Toss with parsley and Parmigiano-Reggiano or you can use Pecorino, salt to taste.
Keywords: meals, Spaghetti Arrabbiata, Spaghetti, Italian Dishes
For more check out my other Italian Dishes!