What is Arrabbiata? For those who are not familiar with this word, “Arrabbiata” means “angry” in Italian. When translated into Italian cooking, it means a spicy tomato sauce made with garlic, tomatoes and red chili. Think pomodoro (tomato) sauce with a spicy kick.
Today, I’m going to show you a simple no-cook version of Arrabbiata sauce that was taught to me by one of my dearest Italian friend that does not require any cooking (except for the pasta, of course). The soul to this sauce is in the sundried tomatoes and chili flakes. It is so simple to put together and a great dish to bring to potluck parties. Shall we go ahead and make some make “angry” pasta?
5 oz (150 g) penne pasta (or any pasta of your choice)
3 oz (80 g) sundried tomatoes
6 tbsp oil from sundried tomatoes
¼ cup (60 ml) Extra virgin olive oil
2 – 4 tbsp dried crushed chili flakes (depending on your heat tolerance level – taste first before adding more)
½ tsp salt
Parmigiano Regiano (parmesan cheese)
Boil the pasta in salted water as per instructions on package.
In a food processor or blender, add in all the ingredients and blend until smooth. Taste and adjust with salt and chili accordingly.
Drain the cooked pasta and toss with arrabbiata sauce and parsley. Add a few spoons of pasta water if too dry.
Garnish with parmesan cheese and serve.