In America, we call it arrabbiata (sometimes spelled arrabiata) sauce. In Italy, they call it sugo all’arrabbiata. It’s a tomato sauce that includes garlic and dried chili peppers that are cooked in olive oil. It’s a spicy sauce that’s got some heat to it. For the heat, chili peppers are the ideal, but if you’ve got some red pepper flakes or a few pinches of cayenne powder, that’s good too.
What does arrabbiata mean in Italian? It means angry. Because it’s got heat to it, it’s described as an angry dish. I don’t particularly enjoy pasta dishes that are too hot, so when I was preparing this one last night, I was light on the chili. If you like angry though, feel free to use the chilis if you have them.
If you’re wondering, this sauce originates in the Lazio region of Italy; particularly, the city of Rome. It’s a favorite there.
The Recipe
You won’t have any trouble preparing this dish. It’s straightforward and simple and the ingredients are easy to find. I put this one together last night in under a half hour and I must say, it was very good. Believe it or not, my favorite part was the onions. I’m not sure why, but they stood out. I also enjoyed the way the pasta was cooked al dente. I can’t understand why it would be cooked any other way. Ever. And yes, this dish was as tasty as it sounds. There’s tons of flavor in this one.
I found this recipe in my Complete Italian Cookbook by Carlo Bernasconi and Christian Teubner. I’m methodically working my way through the Pasta section and it has yet to disappoint.
Ingredients
Serves: 4
4 Ounces Pancetta, Sliced into Thin Strips
1 Pound Ripe Plum Tomatoes, Diced
2 Teaspoons Butter
1 Large Onion, Chopped
2 Garlic Cloves, Minced
2 Red Chili Peppers, Finely Chopped or Sliced
1 Pound Penne Pasta
1/2 Cup Fresh Parmesan, Grated
1/2 Cup Parsley, Chopped
4 Teaspoons Salt, Divided
1/2 Teaspoon Ground Black Pepper
Cook the Pasta
Bring a large pot of water to a rolling boil and add three teaspoons of salt to it. Then add the pasta and let cook for about nine minutes, or until al dente. When ready, remove the pot from the heat and strain the pasta through a colander. Set aside.
Make the Sauce
Add the butter, pancetta, onion, garlic, and chilis to a saucepan over medium heat. Cook these ingredients until everything is softened and there’s a bit of color on the onions, around 8-10 minutes. Then, add in the tomatoes, remaining one teaspoon of salt, and the ground black pepper. Let everything simmer for about 10 minutes, stirring occasionally.
Plate & Serve
Mix the sauce and the pasta together in the pot used for cooking the pasta or a large bowl. Then divide between 4 bowls. Sprinkle some Parmesan on each plate, along with the parsley. Enjoy!
If you try this recipe out, please let me know your thoughts and suggestions down below. Thanks!
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