Arrabbiata is a traditional pasta sauce from Rome, widely appreciated throughout Italy. The term “arrabbiata” in Italian means “angry” and refers to the presence of chilli flakes in the recipe which add a hot and spicy kick to the tomato sauce. Arrabbiata sauce is made of just a few ingredients: peeled tomatoes, chilli flakes, garlic, parsley and extra virgin olive oil. So simple yet so tasty, this sauce pairs perfectly with any kind of pasta shapes. We decided to prepare it with rigatoni, a pasta shape perfect for soaking up the spicy tomato sauce.
Start placing the peeled tomatoes and in a bowl and crushing them with a fork to break them up.
Place a large sauce pan on the heat and bring it to the boil.
Chop the chilli peppers with a knife (if you are using whole chillies, otherwise you can use chilli flakes).
Pour abundant extra virgin olive oil in a frying pan on medium heat and add the garlic clove and the chilli flakes. Saute' for about 2 minutes to help toast and bring out the flavour. Add the tomatoes and stir gently until the sauce comes to a simmer. Then reduce heat to medium-low and cook for about 12 minutes, stirring occasionally, then cover with a lid.
In the meantime, when the water starts to boil, pour a handful of coarse sea salt in the sauce pan and, once the water starts to boil again, pour the rigatoni. Cook them al dente, following the instructions on the package.
Once the pasta is cooked, drain it and pour it into the pan with the spicy tomato sauce on medium heat. Toss gently to coat and turn off the heat.
Place the pasta in a dish and add some chopped parsley.