Arrabiata pasta sauce recipe

Arrabiata pasta sauce recipe is a spicy Italian sauce with tomato, garlic and chilli as main ingredients. Easy steps to prepare at home

You can use it all the time with pasta as sauce but as well as in pizza spread, sandwiches or even as dip for some snacks.

Check out my other IKEA style homemade sauce and this easy white sauce pasta recipe.

If I am dining in Pastamania, it will be always arrabiata pasta. I have never attempted making this at home.

But once tried similarly as my pasta sauce recipe I already have shared, with some extra ingredients I notice when I eat it at Pastamania.

It’s been a long time since I tried and clicked for my monthly contribution to Kungumam thozhi tamil magazine.

Now, since I am tied up with some works, thought of posting this. It's really simple to make great tasting pasta sauces at home. No complicated ingredients or method.

Why I love this?

It's hot and balanced yet. Perfect to suit our taste buds, with my favorite ingredient fresh birds eye chilli!

I use fresh tomato as well as canned puree for perfect balance of flavor, color and taste.

Arrabiata in Italian means Angry, probably it is the spiciest, fiery sauce hence named so.

Substitutions

Fresh Birds eye chilli - You can also replace this with crushed chilli flakes.

Dried oregano - Use a handful of fresh Italian basil. It's more authentic taste 🙂

Tomato - You can also use good quality canned whole tomatoes instead of combination of both as in this recipe. Roma tomatoes with less seeds and more flesh is said to be best for making pasta sauce but I used regular tomatoes.

Storage

You can use it by cooling down, bottle it and store in fridge for 3-4 days or freeze up to 3 months.

Instructions

1. In a large pot, firstly bring enough water to rolling boil, enough to immerse tomatoes. After that, add tomatoes to it and wait for 30 seconds. Take it out and peel off the skin.

2. Remove the white tough spot from the tomatoes, chop roughly. Then, in a blender, puree these tomatoes.

3. Peel and chop garlic finely. Chop the chillies into thin circles.

If you want less heat, deseed it. In a pan, heat oil in medium flame and add the chopped garlic and chilli.

Fry for 2 mins in low flame without changing its color.

4. Add pureed tomatoes and tinned puree. Mix well, boil for 2 mins. After that, add pepper, chilli flakes, Italian herb (or and mix well.

5. Boil until thick and oil separates. If you want to dilute the pasta sauce consistency, you can add the pasta boiled water.

Super hot and spicy arrabiata pasta sauce is ready to serve. I had with colorful fusilli pasta. My favorite pasta sauce.

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Arrabiata pasta sauce

Arrabbiata pasta sauce is my favorite among all the pasta sauces. The reason is obvious, it’s hot and spicy! You can easily prepare these at home with easy steps.

Course Condiments

Cuisine Fusion, Italian

Prep Time 10 minutes

Cook Time 15 minutes

Cup measurements

Ingredients

• 3 Tomato large
• 3 Birds eye chilli Fresh ripe red chilli
• 3 flakes Garlic large variety
• ¼ cup Tomato puree tinned
• 3 tablespoon Olive oil
• ¾ teaspoon Italian seasoning
• ½ teaspoon Black pepper crush & measure
• 1 teaspoon Chilli flakes
• ½ teaspoon Sugar
• Salt

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Instructions

• In a large pot, firstly bring enough water to rolling boil, enough to immerse tomatoes. After that, add tomatoes to it and wait for 30 seconds. Take it out and peel off the skin.
• Remove the white tough spot from the tomatoes, chop roughly. Then, in a blender, puree these tomatoes.
• Peel and chop garlic finely. Chop the chillies into thin circles.
• If you want less heat, deseed it. In a pan, heat oil in medium flame and add the chopped garlic and chilli.
• Fry for 2 mins in low flame without changing its color.
• Add pureed tomatoes and tinned puree. Mix well, boil for 2 mins. After that, add pepper, chilli flakes, Italian herb (or and mix well.
• Boil until thick and oil separates. If you want to dilute the pasta sauce consistency, you can add the pasta boiled water.

Notes

You can use it by cooling down, bottle it and store in fridge for 3-4 days or freeze up to 3 months.

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