Arrabbiata Pasta
Pasta and Pizza • Italian
Description
Arrabbiata pasta is a highly popular Italian dish, slightly trailing behind the fame of Bolognese or Carbonara. The arrabbiata sauce, after which the entire dish is named, was created in central Italy, in the Lazio region. The character of the sauce is reflected in its recipe, as 'arrabbiato' translates from Italian to 'angry, mad, fierce.' It's up to you to decide how fiery your pasta will be. The key is in the hot pepper, the amount and heat of which can certainly be adjusted.
Ingredients
- Garlic 2 cloves
- Mild Chili Spice 2 pieces
- Olive Oil 0 fl oz
- Canned Tomatoes (Pelati) 15 oz
- Penne rigate 15 oz
- Parsley 0 oz
- Salt to taste
- Sugar to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Chop the garlic.
Step 3
Chop the chili.
Step 4
Heat olive oil in a skillet and sauté the minced garlic over medium heat for 30 seconds. Be careful not to let it brown, as it will become bitter.
Step 5
Add the chopped chilies and sauté for another 10 to 15 seconds.
Step 6
Add the tomatoes and simmer on low heat for 10–15 minutes, until the sauce thickens. Add salt, pepper, and sugar to taste.
Step 7
In a large pot, bring water to a boil, add the pasta, and cook for one minute less than the package instructions.
Step 8
Drain the cooked pasta and add it to the sauce. Mix well, ensuring that it is evenly coated in the sauce.
Step 9
Sprinkle the pasta with chopped parsley.
Step 10
Serve.
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