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pasta arrabbiata recipe, how to make pasta arrabbiata recipe

pasta arrabbiata recipe with step by step pics – pasta arrabibita is a popular pasta recipe from the italian cuisine. in this dish the pasta is spiced with red chilies and thus the pasta becomes spicy. hence the name “arrabbiata” which means angry in italian language. the word angry here is referred to the spiciness in the pasta.

pasta arrabbiata recipe was requested by a few readers. pasta arrabbiata is one of those pasta recipes that is a breeze to cook and serve too. all you need is some pasta and tomato puree. here i have used puree made from fresh tomatoes. you can even use half chopped tomatoes and half tomato purée. if you like chunky pieces of tomatoes, then chop and add them.

apart from tomato puree, very few ingredients are added like garlic and basil. chilies can be added in the form of chopped red fresh chilies or chilli flakes. you can also use red chili powder if you do not have fresh red chilies or chili flakes. i did not have fresh red chilies. so i ground some kashmiri red chilies to get chili flakes, which gave a nice red color to the arrabbiata sauce.

generally pasta arrabiatta is made with penne rigatoni. for the pasta i have used fusilli pasta as i did not have penne. you can use even shell pasta or macaroni pasta.

serve pasta arrabiatta garnished with some vegetarian parmesan cheese.

if you are looking for more pasta recipes then do check creamy mushroom pastapesto pastapasta in white sauce, masala pasta and pasta in red sauce recipe.

pasta arrabbiata recipe card below:

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pasta arrabbiata recipe
prep time
15 mins
cook time
15 mins
total time
30 mins
 

pasta arrabbiata recipe - a popular pasta recipe from the italian cuisine made with tomatoes, garlic and red chili flakes. 

course: main
cuisine: world
servings: 1 to 2
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking pasta:
  • 2 cups fusilli pasta OR 175 grams fusilli pasta
  • 1 litre water
  • ½ teaspoon salt or add as required
for the arrabiatta sauce:
  • 220 grams tomatoes OR 2 large tomatoes OR 2 cups chopped tomatoes OR 1 cup tomato purée
  • 5 grams garlic OR 1 teaspoon finely chopped garlic (lahsun)
  • 2 teaspoons chilli flakes or add as required, can use ½ teaspoon red chilli powder also
  • 2 tablespoons olive oil
  • ¼ teaspoon dried oregano or add as required
  • 1 teaspoon chopped fresh basil leaves OR 1 to 2 basil leaves - chopped
  • ¼ teaspoon black pepper powder (kali mirch powder) or add as required
  • ¼ teaspoon sugar - OPTIONAL
  • ¼ cup water - OPTIONAL
  • vegetarian parmesan or processed cheese as required - OPTIONAL
how to make recipe
cooking pasta:
  1. heat 1 litre water along with ½ teaspoon salt in a pan. bring the water to a boil.

  2. then add 2 cups fusilli pasta (175 grams). you can even add penne pasta.

  3. on a medium to high flame, cook till the pasta is done. you can choose to cook the pasta till al dente or can cook it completely.

  4. in a colander, drain the pasta and keep aside.

making pasta arrabbiata:
  1. peel and roughly chop 2 large tomatoes (220 grams). add them in a blender or a food chopper or processor.

  2. without adding any water, blend to a smooth puree. keep aside.

  3. heat 2 tablespoons olive oil in a pan. add 1 teaspoon finely chopped garlic. saute for some seconds.

  4. then add 2 teaspoons crushed red chili flakes and stir. you can reduce or increase the quantity of red chili flakes as required. instead or red chili flakes, you can also add ½ teaspoon red chilli powder.

  5. next add the tomato puree.

  6. add salt as per taste and mix very well.

  7. cover the pan with its lid.

  8. on a low flame simmer the sauce till the raw flavor and taste of tomatoes goes away. add some water (about ¼ cup) if the tomato puree start sticking to the pan.

  9. when you see some oil specks on the sauce, this means that the tomato puree is cooked.

  10. then add ¼ teaspoon dried oregano, ¼ teaspoon black pepper. you can also add ¼ teaspoon sugar, if the tomatoes are too tangy, then only add sugar. mix very well. you can add sugar as required depending on the tanginess of tomatoes.

  11. add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.

  12. switch off the flame and add 1 teaspoon chopped basil leaves. mix again.

  13. serve pasta arrabbiata hot or warm with some vegetarian parmesan cheese grated on top. you can also use grated processed cheese if you do not have vegetarian parmesan cheese.

recipe notes

 

  • recipe can be doubled
  • you can add red chili flakes less or more as per your preferences. 


how to prepare pasta arrabbiata recipe:

1. heat 1 litre water along with ½ teaspoon salt in a pan. bring the water to a boil.

2. then add 2 cups fusilli pasta (175 grams). you can even add penne pasta.

3. on a medium to high flame, cook till the pasta is done. you can choose to cook the pasta till al dente or can cook it completely.

4. in a colander, drain the pasta and keep aside.

5. peel and roughly chop 2 large tomatoes (220 grams). add them in a blender or a food chopper or processor.

6. without adding any water, blend to a smooth puree. keep aside. if using ready made tomato puree, then add 1 cup tomato puree.

7. heat 2 tablespoons olive oil in a pan on a low or medium flame. then add 1 teaspoon finely chopped garlic. saute for some seconds. no need to brown the garlic.

8. then add 2 teaspoons crushed red chili flakes. stir and mix very well. you can reduce or increase the quantity of red chili flakes as required. instead or red chili flakes, you can also add ½ teaspoon red chilli powder.

9. next add the tomato puree.

10. add salt as per taste.

11. mix very well.

12. cover the pan with its lid.

13. on a low flame, simmer the sauce till the raw flavor and taste of tomatoes goes away. add some water (about ¼ cup) if the tomato puree start sticking to the pan. when you some oil specks on the sauce, this means that the tomato puree is cooked.

14. then add ¼ teaspoon dried oregano, ¼ teaspoon black pepper. you can also add ¼ teaspoon sugar, if the tomatoes are too tangy, then only add sugar. mix very well. you can add sugar as required depending on the tanginess of tomatoes.

15. add the cooked pasta.

16. again mix very well, so that the sauce coats the pasta evenly.

17. switch off the flame and add 1 teaspoon chopped basil leaves. mix again.

18. serve pasta arrabbiata hot or warm with some vegetarian parmesan cheese grated on top. you can also use grated processed cheese if you do not have vegetarian parmesan cheese.




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This post was last modified on March 21, 2017, 1:01 pm

    Categories International CuisinesMain Course