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

Source: Everyday Food, December 2006
Total Time Prep Servings

Ingredients

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72
  • ShelleyCarroll
    15 DEC, 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
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  • Riddhi Shah
    4 OCT, 2012
    what tomato sauce does one use for this?
    Reply
  • Bluezsistah
    3 AUG, 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!
    Reply
  • lmshoumaker
    6 FEB, 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.
    Reply
  • Ndefrenne
    4 FEB, 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.
    Reply
  • carrieitly
    3 FEB, 2009
    P.S. If you use a chili, DON'T FORGET to fish it out before serving!!
    Reply
  • carrieitly
    3 FEB, 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. :-)
    Reply
  • carrieitly
    3 FEB, 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:
    Reply
  • carrieitly
    3 FEB, 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
    Reply
  • abbyjess
    19 JAN, 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.
    Reply

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