Arrabbiato means “angry” in Italian. The name of the sauce is taken from the heat of the chillies.
Main ingredients are tomatoes, red chilli, garlic, olive oil. Either fresh or dried chillies can be used.
Basil may be added but is not a necessary part of the dish. Usually served over pasta (traditionally penne) and again it may or may not be garnished with parsley and/or parmesan on top.
- 6 red birds eye chillies
- 4 cloves garlic
- 1 tspn sea salt
- 5 tblspn extra virgin olive oil
- 1 jar passata (see note)
In a mortar and pestle, grind sea salt chillies and garlic for a few minutes into a nice smooth paste.
Heat oil in pan and gently fry off the garlic and chilli paste. (Bet you’ll have a coughing fit!)
Don’t worry about the amount of oil as it will all be incorporated in the sauce helping it thicken and shine.
After the chillies and garlic no longer smell “raw”, add the jar of passata and keep cooking until the oil is gone…about 5 mins. Don’t overcook as you still want it to taste and look fresh and not darken too much.
Watch out…it spits!
Stir for a few minutes….
See….the oil is all gone.
Serve over hot penne. Drizzle with a little extra olive oil if you like.
I served the sauce over a type of pasta called strozzapeti which means “priest stranglers” in Italian. They look like strips of twisted rope. I couldn’t resist using them purely because of the name!
If desired, sprinkle with parsley and parmesan cheese or Grana Padano.
Arrabbiata sauce is also nice with gnocchi, or used as the base for other dishes, such as, Pollo All’arrabbiata……Chicken in Arrabbiata sauce…….”Angry Chicken” anyone?
Passata is thicker than tomato juice, but thinner than tomato paste or concentrate. It has been “passed” through a sieve to remove the seeds and skin. Sold usually in 700ml bottles.
Whole canned tomatoes can be substituted in place of Passata if unavailable.
Dried ground chillies can be used in place of the fresh but you will lose the sweet fresh flavour and have just the heat. You can add a teaspoon of sugar.
Serve this with a nice Italian Sangiovese or Valpolicella.
Giodano Inzolia Sicilia has a soft fruitiness that will take some of the ‘sting’ out of the sauce.
If you can’t get your hands on those Italian bottles try a Tempranillo or a Cabernet Sauvignon that has a good balance between acidity and tannin content.
COMMENTS FROM OLD BLOG PAGE:
A delicious sauce! Simple, but really refined and so tasty.
LORRAINE @ NOT QUITE NIGELLA. 25.06.2012
This is one of our favourite sauces as we both love the spicy element 🙂
NATHANAEL BAIER. 11.05.2012
I tried this and it was AWESOME don’t worry about the oil it does go away xo