Food & Cooking Recipes Ingredients Pasta and Grains Linguine Arrabbiata 3.6 (72) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry." Ingredients Coarse salt 2 tablespoons olive oil 3 garlic cloves, thinly sliced ¾ teaspoon red-pepper flakes, plus more for serving (optional) 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks 1 can (8 ounces) tomato sauce ½ cup dry white wine 1 pound linguine grated Parmesan cheese, for serving (optional) Directions Bring a large pot of salted water to a boil. 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. Rate it Print