How to Make Pasta All'Arrabbiata The Spicy Pasta You Need To Try

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat 4 tablespoons of extra virgin olive oil in a pan.

Crush 2 garlic cloves using a garlic crusher and add to the oil.

Chop the strong chili finely and add it to the pan with the garlic; cook to infuse the oil with flavor.

Chop parsley finely, including the stalks, and set aside.

Crush 800 grams of peeled tomatoes until they become a passata puree and add to the pan.

Season the sauce with salt and pepper, mixing well.

Cook bouziati trapanesi pasta in boiling water for about 12 minutes until al dente.

While the pasta cooks, warm up the tomato sauce for about 10 minutes, adding the crushed tomatoes.

After 5 minutes of cooking the sauce, add the chopped parsley to infuse its flavor.

When there are 2 minutes left for the pasta, add a few leaves of basil to the sauce.

Strain the pasta, leaving a little water for the sauce.

Add the pasta to the sauce and mix well to combine flavors.

Generously add pecorino romano cheese over the pasta and garnish with more parsley.

Plate the pasta and add more pecorino cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens