Pasta all'arrabbiata

Pasta all'arrabbiata

Beware: when you serve this dish, you will not be the only hottie in the room. This recipe is pasta cu la sarsa but with chilli.🌶️ The dish comes from the Lazio region, around Rome. The critical question with arrabbiata is "How arrabbiata do you want it?" or translated "How angry do you want it?". A question you might as well ask in the bedroom.😉 Arrabbiata means "angry", which refers to the spiciness of the pepper. Make it as hot as you like by using fresh or dried chilli.

serves: two
cooking time: 20 min


  • a big splash of olive oil
  • 1 clove of garlic, sliced
  • fresh or dried chilli pepper
  • 300ml passata di Pomodoro
  • 250g pasta
  • 8g of parsley, finely chopped


Heat the olive oil in a large frying pan and fry the garlic and the chilli pepper. Add the passata, salt and pepper and allow to simmer until the pasta is ready. 

Cook the pasta in a large amount of water with a generous portion of salt (calculate one litre of water per 100 grams of pasta). You might be wondering, "Michelle, what is a generous portion?". Well, my Mamma always says that pasta water should taste as salty as the sea. Get my point? 😉 Cook the pasta, and when it's ready, spoon it into the pan with sauce. That some cooking liquid joins the pasta is just perfect. It adds extra creaminess. 🤤

Leave the pasta in the pan for a few minutes on high heat while you stir it. The pasta will absorb some of the sauce, and the starch will bind the sauce.

Finish off with a little chopped parsley.

There you go, ready for a steaming hot dinner! 🥵

Buon appetito 😘