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Pasta Arrabiata

Pasta arrabiata, also called Pasta all'arrabbiata, is a popular Italian dish which involves the pasta being cooked in a base of hot Roman tomato and chili sauce, called Arrabbiata. Literally, the name of the dish translates into “angry pasta,” as the hotness of the dish imparted by the chili and the red color of it contributed by the tomatoes, makes it comparable to a scorned Sicilian lady. While the base of the dish, i.e. the arrabiata is generally prepared by cooking tomatoes, garlic and red chili in olive oil, a handful of chefs also prefer adding basil to the mixture. Some of the hottest chilies of the world are employed in this dish, which generally come as peperoncinio or Scotch bonnet.

 

Popular Methods of Preparation of Pasta All'Arrabbiata

 

Penne al'arrabiata – This dish uses penne pasta with chili sauce and tomato. The chili, garlic, basil leaves and tomatoes are fried in olive oil one by one and then, simmered together with some salt added. This sauce is then served over cooked pasta and a topping of Parmesan shavings.

 

Pasta Arrabiata – The garlic, tomatoes, tomato puree and pepper flakes are simmered together after being stir-fried in hot olive oil. The sauce is further spiced up with lemon juice, salt, sugar, dried oregano and fresh basil. The pasta cooked al dente is cooked in its reserved liquid with shredded Parmigiano-Reggiano and then, mixed with the tomato mixture.

 

Spicy Pasta Arrabiata – This recipe suggests sautéing the pancetta in olive oil until golden and then, mixing in the garlic, onions, marjoram, hard sheep milk pecorino and red pepper flakes to be sautéed with it. The tomatoes are next mixed in to be stir-fried with the rest of the ingredients until it results in a simmering hot mixture. This sauce is then served over cooked macaroni and served.

 

Stuffed Shells with Arrabbiata Sauce – This Arrabiata is prepared by baking the stuffed pasta shells. Jumbo pasta is used for this preparation, which is pre-cooked but only partially. The Arrabiata is made by simmering together sautéed garlic and pancetta in marinara sauce. For the stuffing, parsley, basil, ricotta, Parmesan, egg yolks and salt and pepper seasoning are mixed together. A part of the sauce is poured into a greased baking dish and the half cooked pasta shells, filled with the stuffing are arranged over the sauce in the dish and covered with the remaining sauce. The dish is covered with mozzarella sprinkles and baked till golden brown.

 

Serving Pasta All'Arrabbiata

Pasta arrabiata is commonly served as a standalone meal for main course, although, accompaniments are not uncommon. Green salad, crunchy French bread, Challah and red wine are the ideal accompaniments to this dish. Freshly chopped pasta sprinkled on the dish is the most preferred topping for this dish.

 

Pasta All'Arrabbiata by Famous Chef

 

Spaghetti All'Arrabiata by Jamie Oliver – Jamie Oliver, one of the best known chefs in the world, creates this version of the pasta arrabiata with spaghetti, chili, onion, garlic and tomato, a recipe he reveals to have learned in Tuscany. The sauce, like in most other arrabiata dishes, is cooked by simmering the sautéed onion, garlic and chilies in pureed tomato gravy, until thickened. The sauce is given taste with salt and red vinegar. Pepper also finds its way into this sauce. This dish also involves Pangrattato, which is made by frying bread crumbs and thyme in olive oil. The spaghetti pasta cooked al dente is coated with the sauce, and served with a drizzling of extra-virgin olive oil, a garnish of fried sage leaves and a topping of Pangrattato.