Spaghetti Arrabiata
Authentic Spaghetti Arrabiata recipe prepared with homemade spicy arrabbiata sauce with the paste of fresh tomatoes. This recipe is from Rome, Italy, and is famous as ‘angry spaghetti’ just because of the spiciness of red chili peppers.
Print
Pin
Servings: 3 Persons
Calories: 275kcal
Ingredients
- 200 g Spaghetti
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 2 tablespoon onion chopped
- ½ cup tomato paste
- ½ teaspoon chili flakes
- ½ teaspoon sugar
- 1 teaspoon salt ½ teaspoon for spaghetti boil + ½ teaspoon for sauce
- Parmesan cheese For topping
- Parsley or Basil leaves for garnish
Instructions
Al Dente Spaghetti
- Fill a deep pot/pan with water and bring to boiling temperature. Add salt and give it a good mix.
- Add spaghetti pasta in hot boiling water. Al dente for 8 minutes on high heat. As the pasta become soft, stir it with spoon to avoid cluttering.
- After 8 minutes, check and carefully drain the water. Rinse the pasta with tap water to release the starch. This step will help to prevent the clumping of strands. Keep the spaghetti in strainer to release excess water.
How to Make Arrabbiata Sauce
- In a pan, heat up the olive oil and saute freshly chopped garlic until it become aromatic. Now add chopped onions and cook for about 2 to 3 minutes.
- As the onions starts to change color add salt, chili flakes and give it a good mix.
- Now add freshly blend tomato paste and give it a good mix.
- Keep stirring and cook on low heat until the it starts to form a thick sauce. As the sauce become thick add sugar and mix it well to combine all the ingredients.
- Now the arrabbiata sauce is ready to go with pasta.
Assembling
- Add boiled spaghetti with pasta sauce and give it good mix on high temperature. Keep stirring until the sauce mix with spaghetti.
- Sprinkle parmesan cheese and chopped parsley. Now the pasta in arrabbiata sauce is ready to serve.
Notes
- Al dente spaghetti in hot boiling water for 8 minutes. Make sure it should not be chalky or hard before adding in sauce.
- Overcooked (stracotto) pasta will show mushy texture so wisely monitor the time of pasta cooking.
- Always use pulpy tomatoes to make arrabbiata sauce. Discard the tomato skin before blend.
- Cook the sauce on slow flame to get thick, smooth and consistent sauce.
Nutrition
Serving: 100g | Calories: 275kcal