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Arrabbiata Pasta Sauce

Filippo Trapella
Prep Time 25 mins
Total Time 25 mins
Course Main
Servings 4 servings

Ingredients
  

  • 14 oz 400 g Pasta (best if Penne)
  • 1.5 lb 700 g whole canned San Marzano tomatoes
  • to taste red hot chili peppers as much as you can tolerate
  • 2 cloves garlic
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley minced
  • 4.5 tbsp cooking salt
  • to taste table salt

Instructions
 

  • CHOPPED TOMATOES
  • Raise the tomatoes from their liquid, then chop them roughly and pour in a bowl along with a pinch of salt.
  • GARLIC AND CHILI PEPPERS SOFFRITTO
  • First of all, peel and crush the garlic, then cut the Chili Peppers into halves, discard the seeds and mince the peppers pulp.
  • After that, sautè the garlic in a pan along with 2 tbsp of extra-virgin olive oil until pale golden. Now, add the Chili peppers, and saute one minute more, then add the tomatoes and cook 10 minutes more over medium heat stirring as needed. Add another 2 tbsp of extra -virgin olive oil and salt to taste.
  • COOKING PASTA
  • Bring to boil 5 qt of water, then salt with 4.5 tbsp of cooking salt. Now cook the pasta and raise "al dente". After that, toss the pasta with the Arrabbiata sauce and sautè over high heat a few minutes stirring continuously. If needed, add a few tbsp of cooking water.
  • SERVING PENNE ALL'ARRABBIATA
  • Far from the heat, toss the Arrabbiata pasta with fresh parsley, minced, and serve. Besides the variation with tomato puree, the chopped tomatoes Arrabbiata is also perfect to make a delicious pasta salad!