Arrabbiata loosely translates to angry referring the the heat in this tasty sauce. Although this sauce is great for almost any type of pasta, it is most often served on penne pasta and is yet another quick, traditional pasta sauce that can be made in mere minutes.
As a rule, you generally do not add cheese to any pasta that has seafood, or hot spices such as this one but I personally like a little grated Parmesan on my Arrabbiata. Add a little of the pepper flakes and wait for a few minutes before tasting. You can always add more if desired, but you can’t remove them if you have made the sauce too hot initially.
Deborah Mele 2011
- 1 Pound Penne Pasta
- 1 (28oz) Can Of Chopped, Crushed, Or Pureed Tomatoes
- 2 Large Cloves Garlic, Minced
- 1/3 Cup Olive Oil
- 1/4 Cup Chopped Fresh Parsley or Basil
- Salt & Pepper
- Red Pepper Flakes As Desired
- Heat the oil in a saucepan, and add the garlic.
- Cook for a minute or two until sizzling, but do not burn.
- Add the tomatoes, salt and pepper to season.
- Add a small amount of red pepper flakes and simmer for 10 minutes.
- Taste and add additional pepper flakes if you would like more heat.
- Cook the pasta in boiling salted water until al dente..
- Drain, and return to the pot, add half the sauce, the fresh parsley or basil to the pot and cook a minute or two until combined.
- Serve, topping each serving with some of the remaining sauce.