Spice up your pasta night with the authentic Roman Sugo all’Arrabbiata! This quick and fiery Italian tomato sauce combines rich peeled tomatoes, garlic, and fresh chili peppers. Discover how to balance the heat for a perfect, restaurant-quality meal.
Info
- Difficulty: Easy
- Total time: 30 minutes
- Servings: 2 people
Ingredients
- Peeled tomatoes (Pomodori pelati): 7.4 oz (210 g)
- Garlic: 1 clove
- Fresh chili pepper: 1
- Fresh parsley: to taste
- Extra virgin olive oil: to taste
- Fine salt: to taste
Step-by-Step Instructions
- Finely chop the fresh parsley and slice the chili pepper into thin rounds.
- In a large pan, gently sauté the whole garlic clove and the sliced chili pepper in a drizzle of extra virgin olive oil over low heat for about 3–4 minutes.
- Crush the peeled tomatoes with a fork and add them to the pan.
- Season with salt and let the sauce simmer over medium heat for about 20 minutes, until it thickens into a rich consistency.
- Remove and discard the garlic clove from the sauce.
... and now, let's enjoy!
Tips
To achieve a perfectly balanced sauce, it is essential to use high-quality canned tomatoes and adjust the amount of chili pepper according to your personal heat tolerance. Allowing the sauce to simmer slowly gives it time to thicken properly and coaxes out the maximum depth of flavor from the ingredients.
Additional Info
Sugo all’arrabbiata is a signature recipe from the culinary traditions of Rome and the Lazio region. Its name literally translates to “angry sauce,” which refers to the fiery kick of the chili pepper that causes the face of anyone eating it to blush and turn red, looking “angry.”
Substitutions & Variations
The classic recipe strictly calls for tomatoes, garlic, extra virgin olive oil, and chili pepper. However, some popular variations include adding fresh parsley, introducing finely chopped onion to the base, or finishing the dish with a generous dusting of Pecorino Romano cheese for a bolder, sharper flavor profile.
Serving Suggestions
Arrabbiata sauce is traditionally tossed with penne rigate, though it pairs beautifully with almost any short pasta shape that can catch the sauce. It must be served piping hot and can be completed with a sprinkle of fresh parsley or freshly grated cheese if desired.
