This is a very simple first course, traditionally from Lazio and Rome, probably born at the beginning of the last century. It is called all’arrabbiata because when you fry fresh chili in hot oil the least that can happen is to turn red in the face just like when you get angry.
It is a plain and simple dish because it has few ingredients; in reality, precisely because the ingredients are poor, they must all be of excellent quality.
The Roman trattorias always had it on the menu. Today, it is a little more difficult to find, but it is a great way to judge the skill of the chef in selecting the raw materials.

Arrabbiata pasta

  • Preparation time: 20 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 350 gr or 12 oz of pasta
  • 250 gr or one small can of tomato sauce
  • 1 clove of garlic, sliced
  • Extra virgin olive oil to taste
  • 1 fresh chili pepper
  • Parsley leaves to taste
  • Salt to taste
  1. Instructions
  2. Boil water in a saucepan.
  3. Chop the parsley.
  4. Cut the red pepper, removing some of the seeds, and the sliced garlic.
  5. In a pan with some oil, fry the garlic and the chili over low heat. Add the puree and cook for about ten minutes. Salt.
  6. In the pasta pan, salt the boiling water with the coarse salt and toss the pasta.
  7. Cook until “al dente” and drain it. Then add it to the pan with the sauce. Let simmer for 2 minutes, pouring in a little of the cooking water if necessary.
  8. Serve and sprinkle with chopped parsley.

Tips to ensure the success of the dish:

  • The fried garlic must never become too dark otherwise it becomes poorly digestible. It is therefore advisable to keep the flame sweet.
  • If you want a less “angry” dish, the whole pepper should be left whole and removed from the pan before introducing the pasta.
  • Always salt at the end of the sauce processing.
  • To best cook pasta, 1 US quart of water must be considered for every serving.