Pasta Arrabbiata From Lhj Online

Arrabbiata means “angry” in Italian, and the heat from red pepper flakes is what gives this pasta sauce its temper. This is Roman cooking at its simplest: olive oil, onion, garlic, crushed red pepper, and canned tomatoes simmered for 15 minutes until the sauce thickens and concentrates.

The garlic and red pepper flakes cook for just 30 seconds before the tomatoes go in. That brief bloom in hot oil releases their volatile oils and distributes the heat evenly through the sauce without burning the garlic bitter. Fresh parsley tossed in at the end adds color and a clean, herbal freshness that balances the spice.

This is a pantry-staple dinner. Everything you need is probably already on your shelf, and the whole thing comes together while the linguine boils.

Pro Tips

• Use a full teaspoon of red pepper flakes for authentic heat. Scale back to half if you prefer a milder kick.
• Don’t drain the canned tomatoes. The liquid becomes part of the sauce and helps it cling to the pasta.
• Toss the pasta directly into the sauce rather than pouring sauce over plated pasta. The starch on the noodles binds with the sauce for better coating.
• Finish with a generous grating of Parmigiano-Reggiano. The salty, nutty cheese tempers the heat.

Variations

• Add pitted Kalamata olives and capers for a puttanesca-leaning version.
• Stir in a handful of fresh basil leaves instead of parsley for a sweeter herb note.
• Toss in sautéed Italian sausage or crispy pancetta for a meatier dish.