I am feeling angry for good Italian pasta. I have been craving this dish for the past few days, and I was angry, like the sauce in this recipe, because I didn’t have the time to make it. But, here it is. Finally, I have one of my favorite pasta dishes in front of me.
Lets start with the sauce – Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome.
I am a pasta lover and I am obsessed with anything spicy. So, can you imagine that this is a haven in a one pasta dish for me – spicy and delicious pasta, smolder in a tomato sauce.
The penne is tossed in home made marinara sauce cooked with white wine and pepper flakes for extra kick. You can make this sauce as angry as you want by adding more or less red pepper flakes.
As always, I like to add my personal touch to each dish, and here, I have a perfect finish to this amazing, gorgeous dish. I like to sauté some carrots, bell peppers, onions, garlic and add some white wine to make amazing sauce.
It can not get any better than this! Sprinkle some Parmigiano Reggiano, open good Italian wine and you have a very unique blend of flavors that creates a masterpiece. No need to visit Rome to have this amazing dinner on front of you.
- It’s done in 30 minutes
- Easy weeknight dinner
- Amazing flavor
- You can use any type of pasta – spaghetti, linguini, fettuccine, etc.
- You can make the sauce in advance. Simply, freeze it, and use it when you are making the dish
This is a great vegetarian dish. And, don’t forget to add fresh graded parmesan and fresh chopped basil and parsley. They are a must. By adding extra veggies or meat, such as beef, shrimp, chicken, sausage, you can create an amazing alternative dishes.
|Penne Rigate||1 pound|
|Marinara Sauce||24 oz.|
|Olive Oil||3-4 tbsp.|
|Yellow Bell Pepper||1 Julienned|
|Large Carrot||1 Julienned|
|Garlic Cloves||5-6 thin sliced|
|Red Pepper Flakes||1/4 tsp.|
|White Wine||1/3 cup|
|Fresh Basil||5 basil leaves chopped|
|Fresh Parsley||1/3 cup|
|Dry Thyme||just a pinch|
|Dry Oregano||just a pinch|
|Black Pepper||to taste|
|Parmesan Cheese||1/3 cup|
Cook the pasta in a large pot of boiling water with salt and 1 tbsp. of olive oil, according to package instructions or until tender.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the julienned carrots, bell pepper and onions. Sauté for a few minutes or until the veggies start to soften. Add the garlic and crushed red pepper; cook, stirring for 30 seconds.
Add the white wine and cook for another 30 seconds, then add the marinara sauce, dry oregano and thyme, some of the chopped parsley and basil and bring to a simmer over low heat. Cook for 5-10 minutes.
When the pasta is cooked, drain the water, keep 2 cups of the pasta water and add a little bit of the water into the sauce. Toss well. Add some of the parmesan cheese and stir well. If need it add more pasta water to tin the sauce. Taste the dish and add more red pepper flakes, salt and pepper if needed.
Remove from heat and add freshly chopped basil. Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and freshly chopped parsley.
To Freeze: Make the arrabbiata sauce and allow it to cool down completely. Store it in a freezer safe container for 2-3 months. Reheat in a sauce pan on low heat. Make noodles fresh for serving.
If you like this recipe try my vegetarian lasagna.
Equipment you may find useful!