Arrabbiata Pasta Sauce with Calabrian Chiles

For the spicy pasta sauce lover. This arrabbiata pasta sauce brings the heat thanks to Calabrian chiles but also has a mellow vibe the whole family will love. Spoon over cooked penne or rigatoni for an easy weeknight dinner that warms from within.

Full disclosure: when I order pasta at an Italian restaurant, I rarely choose a dish with a spicy pasta sauce. And I'm someone who likes spicy food. But I usually will add crushed red peppers to the dish I do end up ordering, especially if it's like a light butter and cream sauce. Go figure. But I literally could eat this super simple arrabbiata pasta sauce all day.

Why is it called Arrabbiata?

First, let's talk about how to pronounce it. Arrabbiata is pronounced "ah-rob-be-ah-ta" and it's an Italian word that means "angry". A red sauce made with made with tomatoes, garlic, and chili peppers, this version of arrabbiata gets its heat from Calabrian chili peppers. Many times you'll see it over penne pasta but here we are using rigatoni because it holds the chunky tomatoes really well.

Ingredient Rundown

Like most easy pasta sauce recipes, arrabbiata is made in one pan. And there are two competing stars of the show —the tomatoes and the peppers.

Tomatoes

For this recipe, we are using canned tomatoes but if your garden is overflowing with tomatoes, use them!

p.s. Read below for more info on my favorite canned tomatoes

Canned Tomatoes Tip

The best canned tomatoes come from San Marzano which is right outside of Naples. San Marzano tomatoes are sweeter, have less acid and fewer seeds making them perfect for sauce. Check the label for "certified San Marzano" as well as a certification number/tag. Tap below to learn how to easily find these high quality canned tomatoes in your grocery store.

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Calabrian chiles

I am not sure if it's because my family hails from the Calabrian region of Italy or not, but I love Calabrian chiles.

Calabrian chiles are slightly sweet, almost fruity warm heat that intensifies the longer they are cooked or sit in a sauce. Try them cold in this creamy Italian pasta salad.

Wondering where to find Calabrian chiles?

You can use fresh but I find it's much easier to use them straight from the jar. You can find them in the Italian section at your local grocery story. My favorite brand is DeLallo's Calabrian chiles and always have a jar in my fridge.

Top quality olive oil

No surprise that I am partial to Italian olive oil, particularly from Tuscany where the olive harvest is a season all its own. Read the ingredient label on the bottle you use. Many times it's called "Italian" but you'll see that it's really a blend of olives from Spain and Greece as well which produces different flavor.

Step by step arrabbiata pasta sauce

• Chop Calabrian chili peppers into small pieces. Keep the seeds for a little more heat. Smash the garlic cloves and finely chop.
• Heat olive oil in a large skillet over medium heat and add smashed and chopped 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.
• Add the chopped chiles (or dried crushed red pepper), the tomato paste and salt. Stir to caramelize the tomato paste.
• 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!
• Add the cooked rigatoni with some pasta water, tossing to coat all the pasta.

Tips for Making Arrabbiata Pasta

• Mince the garlic finely. Minced garlic will give your arrabiata a more intense flavor.
• Use a good quality olive oil. A good quality olive oil will make a big difference in the flavor of your arrabiata.
• Sauté the garlic and chili peppers for a few minutes before adding the tomatoes. This will help to develop the flavor of the sauce.
• Don't overcook the sauce. Arrabbiata sauce isnt' meant to cook all day. It should be cooked for a short amount of time so that it retains its bright flavor.
• Serve the sauce immediately. Arrabbiata sauce is best served fresh and makes a quick weeknight pasta sauce!

TIP

Start with a small amount of pepper! The heat will intensify as the arrabbiata sits. Your leftovers will even be hotter the next day!

-Josie + Nina

FAQ's

My sauce is too thin or thick

If your tomato sauce is too thick. You need more water. Add a little water to your empty can of tomatoes and swirl it around to get all the tomato goodness. Use this tomato water to help thin your sauce. You can also use more reserved pasta water too!

If your tomato sauce is 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.

Otherwise, you can add more tomatoes (minus the extra liquid) but remember to add more peppers, garlic and seasoning.

Help! I made my arrabbiata too spicy!

If your arrabbiata is too spicy, you can add more pasta water or add more tomatoes. Also add a touch of sugar to balance out the acidity and the heat.

📖 Recipe

5 from 2 votes

Arrabbiata Pasta Sauce with Calabrian Chiles

Print RATE PIN

For the spicy pasta sauce lover. This arrabbiata pasta sauce brings the heat thanks to Calabrian chiles but also has a mellow vibe the whole family will love. Spoon over cooked penne or rigatoni for an easy weeknight dinner that warms from within.

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Servings 4

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Ingredients

 

1x2x3x

• ▢ 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

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Instructions

• Cook penne in highly salted, rapidly boiling water until al dente. Reserve ½ cup of pasta water and drain.
• 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.
• Add the chiles (or dried crushed red pepper), the tomato paste and salt. Cook for an additional 2 minutes.
• 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.
• 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.

Notes

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 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 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.

Author: Lori Murphy

Did you make this recipe? Tag @josieandnina or tag #josieandnina!

About Lori Murphy

Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.

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