Classic Spaghetti Arrabbiata
Arrabbiata sauce, is a spicy tomato based sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. It’s very popular in the city of Rome and I was lucky enough to talk to chefs in restaurants in Rome who have me tips to help improve my sauce. This recipe is how I make a classic arrabbiata sauce and it’s so yummy!! If you love tomato based pasta sauces you will love this sauce. It’s got the perfect balance of spiciness, tang and a hint of sweetness. The freshness from the basil adds so much to it. I love pairing this sauce with spaghetti but use any pasta you like, it’s popularly paired with penne. This is my husband’s favorite pasta sauce.
Happy Cooking!
Servings: 4-6 servings
Prep Time: 20 mins
Cooking Time: 30-40 mins
Total Time: 1 hour
Ingredients:
10-12 oz spaghetti or pasta of your choice
2 tbsp extra virgin Olive oil
1/2 tbsp unsalted butter
1/2 cup white Onions finely chopped
4-6 cloves of Garlic minced
2-3 tsp Chili flakes as per taste
14 oz canned San Marzano (Italian) tomatoes- check notes
12-15 Basil leaves; divided
1/4 tsp Pepper
1-2 tsp Salt as per taste
1/3 tsp Sugar
1/2 cup pasta water
2-3 tbsp parmesan cheese grated
Directions:
Put water with some salt to boil in a saucepan and boil the pasta till al dente.
Put a pan on low-medium heat and add butter and oil.
Once it starts warming up add onions and minced garlic. Saute for 3-4 mins till it’s fragrant.
Add chili flakes, and mix well. Let it cook for a minute.
Add the tomatoes and using a wooden spoon start breaking them down and cooking. Cook for about 6-8 mins while breaking the tomatoes down and stirring frequently.
Add salt, pepper, sugar, and tear half of the basil leaves into the sauce. Cook for 3-4 mins.
Reduce the heat to low and cover the lid of the pan. Let it slowly simmer and cook for 20-25 mins. Remove the lid and stir in between.
Once the sauce has thickened and the tomatoes are cooked remove the lid.
Add the remaining basil leaves and cook for 2-4 mins.
Turn the heat up to a low-medium again and add pasta water and mix.
Add boiled pasta and toss it in. For this sauce, you need to toss the pasta in the sauce for longer, like 3-5 mins to make sure it’s well coated and, for the pasta to soak the sauce a bit.
Serve garnished with grated parmesan cheese and a basil leaf.
Notes/Tips:
San Marzano tomatoes are what are traditionally used in Italy. If you can get canned San Marzano tomatoes without a doubt use them. They are sweeter have more flavor and cook really well into a sauce.
If you cant find San Marzano tomatoes, use canned whole tomatoes for this recipe.
Make sure you keep breaking down the canned tomatoes with the wooden spoon.
Using a wooden spoon just makes the sauce taste better. I can’t really say why, but there is a difference!!
I like using butter and olive oil for this recipe. It adds a depth of flavor.
Tearing the basil directly over the pan, helps keeping the flavor in the sauce.
Tossing the pasta well in the sauce is important.
Letting the sauce cover and simmer and cook is the key to the sauce.
