Traditional Spicy Arrabbiata Pasta with Homemade Marinara Sauce Recipe

2022-11-06

By Italian Food Master

Italian Cuisine

Main Course

Brace yourself for the heat because this Spicy Arrabbiata Pasta with Homemade Marinara Sauce recipe will set your taste buds on fire!, that originates from the Lazio region, which includes the capital city of Rome. 

Spicy Tomato Sauce

The dish is characterized by its spicy tomato sauce, which is made from simple ingredients such as garlic, tomatoes, and chili flakes. It has a spicy and tangy flavor that pairs well with pasta.

Letting the Flavors Meld for a Delicious Sauce 

The sauce is typically simmered for a few hours to allow the flavors to meld, and it can be adjusted to the desired level of spiciness. Arrabbiata sauce, which translates to "angry" in Italian, is a type of pasta sauce that is known for its spiciness. 

Pitfalls on Spicy Arrabbiata Pasta with Homemade Marinara Sauce

 Preparing the marinara sauce: Making the marinara sauce from scratch can be time-consuming, but it's worth it for the delicious flavor. Sautee garlic and onion in olive oil, add peeled tomatoes, and simmer for about 30-40 minutes to let the flavors meld together, spend a few moments on our article The Charm of Italian Sautéing.

 Adding the spice: Arrabbiata sauce gets its name from the Italian word "arrabbiato," which means angry or irritated. This is because it's a spicy sauce that gets its heat from red pepper flakes. Be careful not to add too much, as the spice can quickly overwhelm the other flavors.

 Choosing the pasta: A sturdy pasta like rigatoni or penne is a good choice for arrabbiata sauce, as it will hold up to the thick and spicy sauce. Cook the pasta in salted water until al dente.

 Cooking the sauce: Once the marinara sauce is made, add the red pepper flakes and let it simmer for an additional 10-15 minutes. This will allow the flavors to develop and the sauce to thicken.

 Adding the pasta to the sauce: Drain the pasta and add it to the pan with the arrabbiata sauce. Toss the pasta to coat it evenly in the sauce.

 Finishing the dish: Add chopped parsley and grated Parmesan cheese to the dish for extra flavor and garnish. 

 Adjusting the spice level: Taste the sauce as you go and adjust the amount of red pepper flakes to your liking. Remember that the heat can intensify as the sauce cooks, so start with a small amount and add more gradually if needed.

Ingredients

• 1 pound spaghetti

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can (28 ounces) crushed tomatoes

• 1 tablespoon tomato paste

• 1/4 cup chopped fresh basil

• 1/2 cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.

2. In a large saucepan, heat olive oil over medium heat. Add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

3. Add crushed tomatoes, tomato paste, salt, and black pepper. Stir well and bring to a simmer.

4. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally.

5. Add cooked spaghetti to the sauce and toss to coat.

6. Top with chopped fresh basil and grated Parmesan cheese.

7. Serve hot and enjoy!

Preparation Time 15 min

Cook Time 30 min

Total time 45 min

Nutrition Facts

Calories: 425

Fat: 9 g

Saturated Fat: 3 g

Carbohydrates: 72 g

Fiber: 6 g

Sugar: 10 g

Protein: 15 g

Variations and flavors of Spicy Arrabbiata Pasta

Calabria, they may use some 'nduja (a spreadable spicy salami) and some grated pecorino cheese to make the arrabbiata sauce even spicier, and may add some cherry tomatoes and basil leaves for freshness. This variation is commonly known as "Pasta all'Arrabbiata Calabrese."

Lazio, they may use some guanciale (cured pork cheeks) and some grated pecorino romano cheese for the sauce, and may add some red chili flakes and parsley for a classic Roman flavor. This variation is commonly known as "Pasta all'Arrabbiata alla Romana."

Apulia, they may use some sundried tomatoes and capers for the sauce, and may add some black olives and anchovy fillets for a briny taste. This variation is commonly known as "Pasta all'Arrabbiata alla Pugliese."

Emilia-Romagna, they may use some bacon and some grated Parmigiano-Reggiano cheese for a milder version of the sauce, and may add some garlic and parsley for a flavorful twist. This variation is commonly known as "Pasta all'Arrabbiata alla Emiliana."

Campania, they may use some canned San Marzano tomatoes and some grated Pecorino cheese, and may add some fresh basil and a touch of sugar to balance out the spiciness. This variation is commonly known as "Pasta all'Arrabbiata alla Napoletana."

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