Rating: 3.61 stars
72 Ratings
  • 5 star values: 21
  • 4 star values: 17
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 4

Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."

Everyday Food, December 2006

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Recipe Summary test

prep:
20 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil.

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  • Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.

  • Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

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Reviews (12)

72 Ratings
  • 5 star values: 21
  • 4 star values: 17
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 4
Rating: Unrated
12/15/2013
My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper! what is this? "https://www.facebook.com/vidavacations">vida vacations customer service
Rating: Unrated
10/04/2012
what tomato sauce does one use for this?
Rating: Unrated
08/03/2011
My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper!
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Rating: Unrated
02/06/2009
This was easy and very good. Used rotini pasta like the other reviewer recommended. It held onto the sauce nicely since it was on the thin side. Steamed some zucchini and threw on top of the pasta with sauce.
Rating: Unrated
02/04/2009
Absolutely delish! I added some fresh veggies to the tomatoes to give it more umph. I used red bell peppers, mushrooms and Brussels sprouts cut into slices. It needed more heat than called for but all in all a huge success. Will make this again.
Rating: Unrated
02/03/2009
P.S. If you use a chili, DON'T FORGET to fish it out before serving!!
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Rating: Unrated
02/03/2009
Con't from below: Cook the onion in a few T good olive oil until translucent. We slice the ends off a chili, then open it down the middle, and let it flavour the olive oil on v. low heat for a couple minutes. Only use flakes if no chili on hand! Add two cans chopped tomatoes and let simmer on med-high heat for approx. 15 minutes, adding a pinch of sugar and pepper to tast. Boil pasta in GENEROUSLY salted water until AL DENTE. Drain. Stir pasta into sauce. Top with fresh parmesan. :-)
Rating: Unrated
02/03/2009
We live in Italy, and Arrabiata's always been our quick standby. I literally crave the stuff. We follow the traditional recipe and use penne (quill) instead of linguine (Penne alla Arrabiata). If we're running low fusilli (spiral) is a good substitute. It just comes down to a short pasta that really scoops up the sauce. Instead of garlic we finely chop half a small yellow onion (garlic is more traditional throughout the country, however onion is a common regional variation). Con't:
Rating: Unrated
02/03/2009
We live in Italy and our standby dish has always been Arrabiata. I literally get cravings for it. For the choice of pasta, we go the traditional route, Arrabiata is usually made with penne (quill). If you don't have that on hand fusilli (spiral) works very well too- basically anything short, and in a shape condusive to scooping up the sauce
Rating: Unrated
01/19/2009
So good and super easy. I LOVE the week long menus w/ lists. It makes this moms job so much easier. I use them again and again.
Rating: Unrated
11/26/2008
great heat
Rating: Unrated
03/01/2008
This is my favorite use of pepper flakes other than in chili con queso. Also use tomato paste in beef stock in place of sauce and a white merlot wine. Top it with a mix of fresh ground pepper flakes, fresh grated parmesan and fresh shredded mozarella right before you turn off the heat. Served with baked garlic