Arrabbiata

November 21, 2022

Arrabbiata - kvalifood.com

Arrabbiata is a Roman tomato sauce with a clear chili kick – the name means “angry.” Garlic is infused into olive oil with dried chili, then crushed tomatoes are simmered briefly. Traditionally served with penne rigate and grated Pecorino Romano.

Serves 4 (sauce only)

Ingredients

400 g canned whole peeled San Marzano tomatoes
4 tbsp extra virgin olive oil
2 cloves garlic, lightly crushed
2 dried red chili peppers (peperoncino), or 1 tsp dried chili flakes
salt, to taste
fresh flat-leaf parsley, chopped (optional, for garnish)
Pecorino Romano, finely grated, for serving

Directions

Crush the canned tomatoes by hand or with a fork into rough chunks. Reserve any juice from the can.

Heat the olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and dried chilies. Cook for 2-3 minutes, stirring occasionally, until the garlic is lightly golden. Do not let it brown.

Remove and discard the garlic cloves.

Add the crushed tomatoes and their juice. Season with salt. Bring to a simmer, then reduce to medium-low.

Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato taste has cooked off.

Taste and adjust salt and heat. Remove whole chili peppers if desired, or leave in for more heat.

Toss with cooked penne rigate and a splash of pasta cooking water. Serve with chopped parsley (if using) and grated Pecorino Romano.

Notes

Use whole peeled canned tomatoes and crush them yourself for better texture.
The sauce should have clear heat – this is not a mild tomato sauce. Adjust chili up rather than down.
A generous amount of olive oil is traditional and important for flavor and body.
Reserve 1 cup pasta cooking water before draining to loosen the sauce when tossing with pasta.
Pecorino Romano is the traditional cheese. Parmesan works but changes the character.