Bucatini all’arrabbiata from Rome
There are two very well-known spicy pasta dishes in Italy. One is pasta with nduja from Calabria, made with a soft spicy salami. The other is this vegetarian recipe called all’arrabbiata or just arrabbiata from Rome.
Arrabbiata is good for you!
In general, Italian food can’t be described as spicy. However, in Southern Italy especially, they love to use Italian red chili peppers (peperoncino) in many dishes. The Southern Italians believe that peperoncino is not only good for your heart, but that it is also an aphrodisiac!
What does ‘arrabbiata’ mean?
Arrabbiata, meaning angry, is an as-spicy-as-you-want-to-make-it flavorful pasta dish which is very simple to make and requires very few ingredients. It is quite a famous dish in Italian cuisine, having been immortalized by Italian films such as The Great Abducted (La grande abbuffata) by Marco Ferreri, Rome by Federico Fellini and Seven Kilos in Seven Days (7 chili in 7 giorni) with Carlo Verdone.
The name arrabbiata derives from the fact that eating this dish may turn you red in the face because of the chili! Just like when someone gets angry!
Arrabbiata is very easy to make!
The main ingredients for this traditional Roman recipe are peeled tomatoes, pecorino Romano, garlic, chili pepper, parsley, salt and extra virgin olive oil.
All you need to do to make all’arrabbiata is to fry garlic in some olive oil, add fresh chilli (peperoncino) and then peeled tomatoes cut into pieces. Season with salt and pepper and cook uncovered for about 15 minutes. Prepare the pasta, add it to the sauce once it is al dente and serve with a sprinkling of fresh parsley and lots of grated Roman pecorino. That’s it!
The original recipe for arrabbiata calls for peeled fresh tomatoes. I altered this a bit and decided to use fresh cherry tomatoes and a little tomato passata ( my favourite is Cirio passata rustica). You can also use a tin of peeled tomatoes. I would, however, suggest that you use a good Italian brand. Because this is such a simple recipe, the quality of the ingredients makes a difference to the end result.
If you do try this all’arrabbiata pasta recipe from Rome, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
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Other recipes from Rome on The Pasta Project.
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- 400 g Bucatini (14oz) or penne rigate
- 2 garlic cloves peeled
- 3-4 tbsp extra virgin olive oil
- 100 g grated pecorino Romano (3.5oz)
- 2 fresh red chilli peppers peperoncino
- 1 handful fresh Parsley chopped
- 400 g ripe tomatoes (14oz) peeled or 12 cherry tomatoes and 350 g passata rustica
- salt for pasta and to taste
- ground black pepper to taste
- Put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again.
- If you are using fresh tomatoes, rinse them in cold water. Then remove the stalks and cut an X into the top of each tomato. This makes peeling them easier. Put them in a bowl and pour boiling water over them. After a couple of minutes immerse them in cold water and peel them. Cut them in half and remove the pips.
- Take the chili peppers, cut them in half and remove the seeds and then cut them into small strips. Be careful not to touch your eyes or mouth while you do this and wash your hands well afterwards. If you don’t have fresh chili you can used 2-3 teaspoons of peperoncino flakes.
- Heat the olive oil in a non-stick frying pan or skillet.
- Add the garlic cloves (whole or finely chopped as you prefer) and the chili pepper to the pan and cook for a minute or two, stirring with a wooden spoon to prevent them from burning.
- Then add the peeled tomatoes cut into cubes or the cherry tomatoes and cook for a few seconds at a high heat.
- Lower the heat and add salt and pepper to taste.
- If you are using cherry tomatoes and passata, add the passata now.
- Stir well and then simmer the sauce uncovered for 15 minutes.
- Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
- When the pasta is cooked, drain it and add it to the sauce. Mix everything together well.
- If your garlic cloves are whole ( which is what I prefer to do) remove them.
- Serve the pasta with a sprinkling of fresh parsley and lots of grated pecorino Romano.