Definitely not for the faint of heart (or stomach), Arrabbiata is the spiciest Italian sauce there is in the world of pasta!
Arrabiata sauce comes from Lazio, just like many of the most famous Italian sauces (such as carbonara, cacio e pepe and many others) and the reason why it's called that is quite obvious, as it definitely recalls the heat of hot peppers.
Healthy, easy to make, hearty and absolutely delicious, this dish may not be for everyone, but then again, just decrease the chili in the recipe to adjust it to your tastes.
You can decide whether to enrich this pasta with Pecorino Romano DOP cheese or enjoy it as is! Pecorino cheese is also a great way to
for 4 servings
Prendere i pomodori pelati e scolarli per eliminare tutti i liquidi in eccesso.
Mettere i pomodori in una ciotola e romperli con una forchetta fino ad ottenere un purè.
Chop dried chili peppers with a knife, or crumble them with your hands (careful not to touch your eyes and face!).
Pour abundant oil into a pan add the peeled garlic clove and chili peppers.
Leave to brown for a couple of minutes, then add the crushed tomatoes.
Mix all the ingredients in the pan. Add salt to taste. Cover with a lid, and let it cook for about 12 minutes, stirring occasionally.
After 12 minutes, remove the lid and remove the garlic. Your arrabbiata sauce is ready to be used for a great pasta dish!