Pasta Arrabbiata

Pasta Arrabbiata

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Dinner Italiana
By Gina Zammarchi Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

This was one of my first recipes to perfect on my own after eating it for nearly every meal during my first trip to Italy in 2008. It remains one of my favorite flavor combinations to date. Arrabbiata means “angry” in Italian, and the pasta is given this name because of the addition of red pepper, which gives it a nice kick! Feel free to add as much or as little as you like.


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 small or ½ large onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 3 cans diced tomatoes
  • ¼-1 teaspoon red pepper flakes
  • ½ cup fresh basil, chopped
  • Mineral salt and pepper
  • 1 pound of noodles of choice
  • Parmesan cheese, grated



Heat oil in skillet over medium heat. Add onion, garlic, and a half teaspoon of salt. Sauté until onion is transparent but not browning, about 7 minutes. Add wine, and simmer until reduced by half, about 5 minutes. Add tomatoes, red pepper flakes, salt, and pepper to taste. Allow to boil, then reduce heat to low and simmer for 20 minutes.


Meanwhile, bring a large pot of water to boil. When boiling, liberally salt the water. You want it to taste like the ocean! Cook your pasta of choice to al dente per package instructions.


Taste the sauce and add more salt and pepper if necessary. Using a potato masher or the back of a large spoon, crush the tomatoes to a thicker sauce consistency. Add the fresh basil and turn off heat. Combine cooked pasta with sauce and top with garnish amounts of freshly grated parmesan cheese. Enjoy!

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