Full disclosure: when I order pasta at an Italian restaurant, I rarely choose a dish that has a spicy pasta sauce. I prefer to add crushed red pepper at the same time as my abundance of parmesan cheese. Maybe it’s a control thing?
My kids love a spicy red sauce —especially my hot vodka pasta sauce. And this spicy Calabrian pasta sauce is one of their favorite pasta sauce recipes especially because it can be made in one pan.
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Calabrian sauce or arrabbiata
This spicy red sauce is interchangeable with arrabbiata sauce just made with Calabrian chiles instead of crushed red pepper.
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Arrabbiata (pronounced “ah-rob-be-ah-ta” and means “angry”) is the traditional name for a spicy red sauce made with tomatoes, garlic, and dried red chili peppers. In a Calabrian sauce, the heat comes specifically from Calabrian chiles instead which gives it that fruity, slightly sweet warmth instead of straight heat.
So a Calabrian pasta sauce is a type of arrabbiata sauce. Same idea, different pepper.
Fun fact: my maiden name is buried in the title (my family is from Reggio Calabria in Southern Italy). We aren’t afraid of a little hot. Just like speculation around this dish that angry Southern Italian peasants would make their way into the kitchens of wealthy landowners and purposefully add spicy red chiles to their simmering sauces to ruin their dishes. I love the symbolism linking this sauce to my ancestors’ passionate natures!
Ingredient Spotlight: Calabrian chili pepper
The heat level of a Calabrian chile pepper is about 25,000-40,000 on the Scoville pepper scale which is about 10x that of most jalapenos.
Calabrian chiles (or chilis as you might see them) are slightly sweet, with an almost fruity warm heat that intensifies the longer they are cooked or sit in a sauce. At first bite, they have a tangy sweetness with the heat rising at the end. They also shine in cold dishes like this creamy Italian pasta salad.
where to find Calabrian chiles
Local Italian markets might have fresh Calabrian chiles but I find it’s much easier to use them straight from the jar. My favorite brand is DeLallo’s Calabrian chiles and always keep a jar on hand.
Chile or chili?
Technically, a Calabrian chile (peperoncini Calabrese) is correct while in the US, we say chili, which to me is confusing with the soup. Either way, they’re the same.
Step by step: rigatoni with Calabrian chile sauce
Gather all the chiles and tomatoes and let’s make a pan of spicy red sauce!
Recipe notes
- Start with a small amount of pepper! The heat will intensify as the arrabbiata sits. Your leftovers will even be hotter the next day! Add more pasta water or tomatoes if too spicy and a touch of sugar if too acidic.
- Sauce too thin? The first suggestion is to raise the heat a bit and allow the sauce to cook down more. This will take longer but your flavor and seasoning will be on point.
- Sauce too thick? Add a little water to your empty can of tomatoes and swirl it around to get all the tomato goodness. You can also use more reserved pasta water too!
Storage
Store leftovers in an airtight, covered container in the fridge for up to 4 days.
Reheating
Stove. Reheat leftovers in a saucepan on the stove over medium heat until warmed through.
Microwave. Place in a microwave safe bowl or dish and loosely cover with plastic wrap. Heat in 30 second increments, stirring in between, until heated to your preference.
Freezing
You can freeze leftover arrabbiata sauce in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight and then reheat according to suggested tips above.
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Spicy Calabrian Chile Red Sauce with Rigatoni
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Ingredients
- 1 lb rigatoni pasta, I use Barilla or DeCecco
- 2 Tablespoons olive oil
- 6 garlic cloves, peeled and smashed
- 2-3 diced Calabrian chiles or 2-3 teaspoons of dried crushed red pepper flakes
- 3 oz tomato paste, or ½ can
- 1 teaspoon kosher salt
- 1 28 oz can of San Marzano tomatoes, more info on San Marzano tomatoes
- fresh basil leaves
- freshly grated Romano cheese
Instructions
- Cook rigatoni or penne pasta in highly salted, rapidly boiling water until al dente. Reserve ½ cup of pasta water and drain.1 lb rigatoni pasta
- Heat olive oil in a large skillet over medium heat and add garlic cloves. Lower heat, if needed, so as not to burn the garlic. (That will change the taste of the dish so watch it carefully!) Cook for about 1 minute.2 Tablespoons olive oil, 6 garlic cloves
- Add the chiles (or dried crushed red pepper), the tomato paste and salt. Cook for an additional 2 minutes.2-3 diced Calabrian chiles or 2-3 teaspoons of dried crushed red pepper flakes, 3 oz tomato paste, 1 teaspoon kosher salt
- Pour in the can of tomatoes and break them up in the skillet with the back of a wooden spoon. The chunkiness and texture is up to you! Lower the heat to a simmer and cook for about 20 minutes. Check the seasoning and adjust as needed.1 28 oz can of San Marzano tomatoes
- Add the cooked pasta to the skillet and toss in ¼ cup of pasta water, tossing to coat all the pasta. Check for seasoning and toss with freshly torn basil. Sprinkle with freshly grated Romano cheese.fresh basil leaves, freshly grated Romano cheese
