Sugo all'Arrabbiata
Traditional recipe to make Arrabbiata Sauce
Ingredients
- 800 gram Tomato fresh chopped or canned crushed
- 4 piece Garlic Clove minced
- 3 piece Chili Peppers fresh, thinly sliced
- 60 ml Olive Oil Extra Virgin
- t.t Sea Salt
- t.t Parsley freshly chopped for garnish
- t.t Parmigiano Reggiano grated for serving optional
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the minced garlic and sliced chili peppers. Sauté for 1-2 minutes until fragrant.
- Add the chopped tomatoes (or canned crushed tomatoes) to the pan. Season with salt to taste.
- Reduce the heat to medium-low and simmer the sauce for about 20-25 minutes, stirring occasionally, until it thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve about 1 cup (250ml) of pasta cooking water, then drain the pasta.
- Add the drained pasta to the pan with the Arrabbiata sauce.
- Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to loosen it.
- Divide the pasta with Arrabbiata sauce among serving plates or bowls.
- Garnish with chopped fresh parsley.
- Optionally, serve with grated Parmesan cheese on top.
- Enjoy this spicy and flavorful Italian pasta dish!
Notes
Recipe Notes:
- Adjust the amount of chili peppers according to your preference for spiciness. You can use fewer or more chili peppers to suit your taste.
- Fresh tomatoes can be substituted with canned crushed tomatoes for convenience.
- Feel free to add black pepper or other herbs like basil or oregano for extra flavor.