Pasta Arrabbiata is an Italian classic. The word Arrabbiatta literally means “Angry”, well an angry spicy pasta, made with plenty of olive oil, garlic, chopped tomatoes, and pepperoncini chilli or red pepper flakes to provide the heat.
An easy store cupboard pasta dish for a weeknight super!
- 2 1/4 cups/ 50g tomatoes, skinned, seeded and finely diced
- 2 tbsp butter
- ¼ lb/100g bacon, diced
- 1 cup finely chopped onion
- 2 garlic cloves, chopped
- 2 dried pepperoncini(chilli), crushed or red pepper flakes
- Salt and pepper
- 1 lb/500g Nnova Rice Macaroni
- A bunch of basil leaves, finely chopped
- ½ cup/50g freshly grated pecorino cheese
- Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
- Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
- Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 15 minutes, until the sauce has thickened a little. Add salt to taste.
- Meanwhile, cook the pasta according to the packet instructions.
- Drain the pasta and rinse it with warm water, add the tomato sauce to it and mix.
- Serve with grated pecorino cheese.
Pepperoncini, also known as chilli peppers, paprika or Spanish peppers, come in various sizes. The narrow, tapered varieties are between 11/4 and 6 inches (3-15cm) long.