Arrabiata (also spelled arrabbiata) means “angry” in Italian. This sugo all’arrabiata (angry sauce) has a garlicky, salty, spicy kick and a lovely fresh taste. I chuckle to think of how long I bought jarred sauce from the store before learning how easy it is to make my own. Now that I know, there’s no looking back. Arrabiata is featured in my home weekly, on those nights I want a satisfying, comforting bowl of hot pasta.
1 jar strained tomatoes (or 1 can tomato sauce)
2-3 cloves chopped garlic
1/2-1 tsp crushed red pepper flakes
1-2 tbsp olive oil
Pinch salt & black pepper
Fresh basil or parsley (optional)
Heat olive oil, pepper flakes and garlic over medium heat, until garlic turns translucent
Add tomatoes/sauce, salt and pepper and bring up to simmer
Simmer for 10-15 minutes
Serve hot garnished with fresh herbs
Tips / Notes
The best tomatoes I’ve come across so far are Tropical Traditions Organic Strained Tomatoes in the glass jar. You can get them on Vitacost for a decent rate, and you can find them in most health food stores.
For best flavor, cook your pasta al dente (or until it’s almost but not completely cooked. It should have a little “bite” left to it). Drain pasta and finish cooking in sauce, about 1 minute. This will impart fantastic flavor to your pasta and will thicken up the sauce.
The beauty of arrabiata is in its fresh simplicity, however, its simplicity lends it great versatility. Add-in olives, sauteed mushrooms, capers, steamed zucchini, spinach or anything else you can think of