Here is the Pasta all’ Arrabbiata or Pasta with spicy Tomato Sauce. Leave it to the fiery Romans to give us pasta all’arrabbiata.
Cooked in a tomato-based sauce, this “angry” pasta is spiced with crushed red peppers.
Our simple recipe will take you all of 30 minutes to prepare while delivering a complex depth of flavor.
Whip this up for a workday dinner tonight; repeat tomorrow.
SERVINGS: Yield 4 servings
- 1 pound pasta (we chose penne!)
- 1 14-ounce can cherry tomatoes with juices
- ½ cup tomato paste
- 2 cloves garlic, minced
- 4 tablespoons extra virgin olive oil
- 5-6 basil leaves, shredded
- ½ teaspoon crushed red peppers, or more to taste
- 1¼ cups Pecorino Romano, freshly grated
- Sea salt, to taste
- Heat 4 tablespoons of the extra virgin olive oil in a saucepan, and sauté the garlic over medium-high heat.
- When the garlic is aromatic, remove from the pan and discard.
- Add the tomato paste and the crushed red peppers, and reduce the heat to low.
- Stir until fragrant, about 4 minutes, and stir in the tomatoes.
- Simmer the sauce over moderate heat, stirring occasionally, until it is slightly reduced, about 8 minutes.
- Taste and adjust the seasoning of the sauce with salt.
- In the meantime, bring a large pot of water to a boil, and season until it tastes as salty as the sea.
- Add the pasta, and cook two minutes less than the package instructions or just before al dente.
- Drain the pasta, reserving the cooking water.
- Drop the pasta in the sauce, tossing coat the pasta evenly with the sauce.
- Allow the pasta to cook in the sauce for 1 to 2 minutes.
- If needed, add a small amount of the cooking water to the pan to loosen up the pasta.
- When al dente, plate the pasta, and top with the freshly-grated cheese and shredded basil.
- Serve immediately.