Arrabbiata

Written By Scotty Jeffus

Kicking off this alphabetical pasta series with the first letter, A. There are quite a few amazing options like pasta amatriciana, a rich tomato sauce topped with rendered guanciale, or the tiny pasta acini di pepe commonly used for soups like Italian wedding.

But today, I’m feeling a little spicy, so I’m going to be making a classic pasta dish from Rome known for it’s wonderful sweet and spicy flavors, pasta Arrabbiata. It may sound extravagant and fancy, but all arrabbiata is is pasta in a spicy tomato sauce and I think it’s a great way to bring the flavors of Rome to your home.

Serves 4

Time: 30-40 minutes

  • 3 tbsp extra virgin olive oil

  • 4 large garlic cloves, minced

  • 2 Fresno chili peppers or any red chili, finely chopped*

  • 1 tsp chili flakes, plus more if you can handle it.

  • 1 can (28oz) crushed tomatoes

  • Salt and pepper

  • A pinch of sugar

  • 1 pound of any cavatappi or any pasta you have

  • Chopped fresh parsley, for garnish

  • Grated Parmigiano Reggiano, for garnish

*If you don’t want the dish to be super spicy, then go ahead and remove the seeds and membrane from the chilis.

  1. Heat the olive oil in a saucepan over medium-low heat until shimmering, then add the garlic and chili and cook, stirring frequently, until the garlic and chili are very soft but certainly not burnt.

  2. Add the tomatoes, chili flakes, about a teaspoon each of salt and pepper and the sugar. Add a splash of water to your tomato can, swirl that around, then add that to the sauce as well. Cover, then bring the sauce to a boil and then let it simmer for about 30 minutes, stirring occasionally, or until thickened.

  3. When the sauce is closer to being done, cook your pasta in a pot of salted boiling water until al dente (about 7-9 minutes), reserve about 1/2 cup of pasta water then drain and add the pasta to the sauce and let it simmer together for about a minute so the pasta and sauce can get to know each other. Taste the sauce and see if it needs more salt and chili flakes, and add a bit of pasta water if the sauce is too thick for your liking.

  4. Top with parsley and cheese, then serve.

Scotty Jeffus
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Bolognese