Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chilli cooked in olive oil. I have modified my recipe to include bell peppers to have an extra crunch but what makes it come together is the addition of the cheese.
Ingredients(2 Servings)
- 1 chopped onion
- Mixed peppers
- 3-4 garlic cloves
- 4 medium tomatoes
- The first step is to process the tomatoes and garlic together in a blender to have the tomatoes in a liquid form. You can also achieve this by using a box grater.
- On a hot pan, add little oil
- Start cooking the coloured bell peppers(you can also use the green ones only)
- Cook on high heat until they start to brown. Add the chopped onion…
- Continue cooking on high heat while stirring until the onion is lightly browned.
- Add the blended tomatoes and garlic.
- Allow to simmer on low heat for about 1 minute or until the tomatoes turn into a deep red colour.
- You can also use store bought pasta sauce, to make the meal, just skip the blended tomatoes and add this when onions are cooked.
- Add salt and pepper to taste.
- To make it complete, add chilies for some heat.
- Stir well. Add little water is the sauce is dried up.
- Add the cooked pasta.
- To cook the pasta, boil water and add generous amount of salt and cook the pasta for about 8 minutes, drain off the water.
- Mix the pasta into the tomato sauce. Careful not to add too much pasta than the tomato sauce.
- The idea is to have the sauce cover the pasta but not to be too wet.
- You can also add some whipping cream to have a creamy taste if you have some available. This is OPTIONAL. Add a generous amount of grated parmesan cheese for extra flavour. (You can also use cheddar cheese)
- If no cheese is available, you can skip it but I would advise you add some if you can get it.
- Stir well and turn off the heat. The whole cooking process will take about 3 minutes and this meal is best served fresh. When you reheat it, it will not be as tasty as when fresh!
- Serve hot and enjoy!
