Pasta Arrabiata

Pasta Arrabiata : Is a popular pasta recipe from Italian cuisine. In this dish the pasta is spiced with red chilies and thus the pasta becomes spicy. Hence, the name “Arrabiata” which mean angry in Italian language. The word angry is here referred to the spiciness in the pasta.

Here the puree is made from fresh tomatoes. You can even use half chopped tomatoes and half tomato puree. 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 chili flakes. You can also use red chili powder in case you do not have fresh red chilies. It will also get you a nice red colour to the arrabiata sauce.

Generally pasta arrabiata is made with penne rigatoni. For this recipe we have used, Fusilli pasta, you can even use shell pasta or macaroni pasta.

Serve Pasta Arrabiatta garnished with some vegetarian parmesan cheese.

Pasta Arrabiata

Print Recipe

• CourseMain Dish
• CuisineAll Round, Italian

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

15 Minutes

Servings Prep Time 2 Servings 15 Minutes

Cook Time 15 Minutes

Pasta Arrabiata Print Recipe CourseMain Dish CuisineAll Round, Italian Servings Prep Time 2 Servings 15 Minutes Cook Time 15 Minutes Servings Prep Time 2 Servings 15 Minutes Cook Time 15 Minutes

Ingredients

For Cooking Pasta

• 2 Cups Fussili Pasta Approximate 175 Grams
• 1 Litre Water
• 1/2 Teaspoon salt

For The Arrabiatta Sauce

• 220 Grams Tomatoes
• 5 Grams garlic
• 2 Teaspoons Chili Flakes
• 2 Tablespoons Ekin Olive Oil
• 1/4 Teaspoon Dried Oregano
• 1 Teaspoon Fresh Basil Leaves Chopped
• 1/4 Teaspoon Black Pepper Powder
• 1/4 Teaspoon Sugar OPTIONAL
• 1/4 Cup Water OPTIONAL
• Vegetarian Parmesan or Processed Cheese As Required - OPTIONAL

Servings: Servings

Instructions

Cooking Pasta

1. Heat 1 Litre water along with 1/2 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.

Preaparing Arrabiata Sauce

1. Peel and roughly chop 2 Large tomatoes. 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 EKiN Olive Oil in a pan. Add 1 teaspoon finely chopped garlic. Saute for few 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 of red chili flakes, you can also add 1/2 teaspoon red chili powder.
5. Next add the tomato puree.
6. Add salt as per taste and mix very well.
7. Cover the pan with it's lid.
8. On a low flame simmer the sauce till the raw flavour and taste of tomatoes goes away. Add some water (about 1/4 cup) if the tomato puree starts 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 1/4 teaspoon dried oregano, 1/4 teaspoon black pepper. You can also add 1/4 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 arrabiata 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

1. Recipe can be doubled.
2. You can add red chili flakes less or more as per your preferences.

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