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.
2 tablespoons Olive Oil
2 teaspoons fine sea salt (more if needed after you taste the sauce)
2 cloves garlic, crushed (or 2 tsp of minced garlic)
2 tsp tomato paste
1 box chopped tomatoes (or 1 1/2 cups of chopped tomatoes)
2 teaspoons hot red-pepper flakes
1 box Spaghetti
1 tablespoon flat leaf parsley, chopped + more for garnish
Parmigiano-Reggiano or Pecorino Romano for serving
1 tablespoon salt (add to pasta water once it starts to boil)
Heat olive oil in a pan, add the garlic and sauté for about a minute (make sure it is on low heat when you add garlic so it doesn’t burn). Next, add pepper flakes and tomato paste, after a few minutes add chopped 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