When it comes to quick yet satisfying meals, the Pasta Arrabbiata Recipe stands out as a classic Italian dish. This recipe features a spicy homemade arrabbiata sauce, packed with red chili pepper flakes, aromatic garlic, and fresh basil. Tossed with tender fusilli pasta, this dish is not only flavorful but also incredibly easy to prepare, making it a perfect choice for a weeknight dinner. In just 30 minutes, you can whip up this delicious meal that will impress your family or guests.
Pasta Arrabbiata Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: Italian, World
Course: Main Course
Diet: Vegetarian
Difficulty Level: Easy
Ingredients
For Cooking Pasta:
- 2 cups fusilli pasta (175 grams) or use penne or rigatoni
- 4 cups water
- ½ teaspoon salt (or to taste)
For Arrabbiata Sauce:
- 2 cups chopped tomatoes (220 grams or 2 large tomatoes) or 1 cup tomato purée
- 1 teaspoon finely chopped garlic (5 grams)
- 2 teaspoons chili flakes (adjust to taste; alternatively, use ½ to 1 teaspoon red chili powder or cayenne)
- 2 tablespoons olive oil
- ¼ teaspoon dried oregano (adjust as needed)
- 1 tablespoon chopped fresh basil (or 3 to 4 basil leaves, or 1 teaspoon dried basil)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon sugar (optional)
- ¼ cup water (optional)
- 2 to 3 tablespoons vegetarian Parmesan cheese (optional)
Instructions
Cooking the Pasta:
- In a pot, combine water and salt, then bring to a boil.
- Add the fusilli pasta to the boiling water. If fusilli is unavailable, you can substitute it with penne or rigatoni.
- Cook the pasta on medium to high heat until it reaches al dente, or until it’s softened to your liking.
- Once cooked, drain the pasta in a colander and set it aside.
Making the Arrabbiata Sauce:
- Peel and roughly chop the tomatoes, then transfer them to a blender or food processor. Blend until you achieve a smooth puree.
- In a skillet or pan, heat the olive oil over medium heat. Add the finely chopped garlic and sauté for a few seconds until fragrant.
- Stir in the crushed red chili flakes, adjusting the quantity based on your heat preference. You can also substitute red chili flakes with red chili powder or cayenne.
- Pour in the tomato puree, adding salt to taste. Stir well and cover the pan with a lid.
- Allow the sauce to simmer on low heat for 10 to 12 minutes. This will help eliminate the raw flavor of the tomatoes. If the sauce begins to stick to the pan, you can add about ¼ cup of water to keep it from burning.
- The sauce is ready when you see small specks of oil on the surface. At this point, add dried oregano and ground black pepper. Optionally, if the sauce tastes too tangy, you may incorporate a touch of sugar to balance the flavors.
Combining Pasta and Sauce:
- Add the drained pasta to the arrabbiata sauce and toss well, ensuring the sauce thoroughly coats the pasta.
- Turn off the heat and sprinkle 1 teaspoon of chopped basil leaves over the pasta. Gently mix to combine.
Serving Suggestions
Serve your Pasta Arrabbiata in a bowl or deep dish, garnished with grated vegetarian Parmesan cheese and a few basil sprigs for an appealing presentation. This dish pairs beautifully with cheese garlic bread or a simple garlic bread on the side. For a complete meal, consider serving it alongside a refreshing salad or a warm bowl of soup.
Storage and Leftovers
For optimal freshness, store the sauce separately from the pasta. While I prefer making fresh pasta each time, the combined dish is also delightful as leftovers. Allow the sauce and/or pasta to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 2 to 3 days, and enjoy a delicious meal any day of the week!