Its pasta time! Choose your pasta and enjoy with a delicious Arrabbiata sauce. I chose to use pappardelle pasta instead of penne. It was super! Choose a good quality pasta that best captures the sauce. Arrabbiata sauce is a classic Italian pasta sauce that delivers a spicy and robust flavor. Pappardelle Pasta with Arrabbiata Sauce is a delightful combination you must try. Here’s some information about its history and my recipe.
A Brief History of Pappardelle Pasta with Arrabbiata Sauce
Pappardelle, a wide and flat pasta, originates from Tuscany. Its name comes from the Italian verb “pappare,” meaning “to gobble up.” Traditionally, people pair it with rich, meaty sauces, but its versatility also makes it perfect for lighter options.
Arrabbiata sauce hails from Rome. Its name means “angry” in Italian, a nod to the spicy kick from red chili peppers. Made with simple ingredients like tomatoes, garlic, olive oil, and chili, it’s a staple of Roman cuisine. This fiery sauce pairs beautifully with pappardelle, allowing the pasta to soak up its robust flavors.
Fun Facts On Pappardelle Pasta with Arrabbiata Sauce
- Pappardelle is often hand-rolled and cut, making it slightly uneven, which adds to its rustic charm..
- Arrabbiata sauce is vegan by default, showcasing the beauty of simple, plant-based Italian cooking.
- The heat level of Arrabbiata can be adjusted, making it suitable for everyone from mild spice fans to heat enthusiasts.
Pappardelle Pasta with Arrabbiata Sauce Ingredients
A traditional Arrabbiata Sauce uses the same basic ingredients as classic Marinara Sauce, with the only difference being the level of spiciness added. This sauce is one of many in Italian cooking that pairs perfectly with pasta. It works especially well with Pappardelle Pasta and Arrabbiata Sauce.
- Fresh or canned whole or crushed tomatoes
- Garlic
- Red pepper flakes or fresh chili peppers (adjust to taste for spiciness)
- Extra virgin olive oil
- Fresh basil leaves
- Salt and Pepper to taste
Cooking Tips
- Fresh or Dry Pasta: Use fresh pappardelle if available for a more authentic texture, but high-quality dried pasta works well too.
- Tomatoes Matter: Use San Marzano tomatoes for the best flavor. Their sweetness balances the heat of the sauce.
- Spice Control: Adjust the chili flakes to your taste. Start small and add more if needed.
- Finishing Touch: Toss the cooked pasta in the sauce for a minute on the stove to allow the flavors to meld perfectly.
- Cheese or Not: Traditionally, Arrabbiata is usually served without cheese, but adding a sprinkle of Parmesan or Pecorino provides a creamy contrast.
Pappardelle Pasta with Arrabbiata Sauce is a dish that embodies the heart of Italian cooking. It’s simple, bold, and bursting with flavor. Whether you’re hosting a dinner party or cooking a comforting meal for yourself, this recipe is sure to impress. Bring a taste of Italy to your table and enjoy every fiery, delicious bite!
Pappardelle Pasta with Arrabbiata Sauce is one of my favorite dishes. It delivers just the right amount of heat and is incredibly versatile. While people typically pair it with penne or rigatoni, I chose pappardelle this time, and it made for a delightful change of pace. The sauce works beautifully with chicken or seafood as well. To serve, I top the pasta with either pecorino romano or parmigiano reggiano cheese, alongside a side salad and a big loaf of bread for dipping. Eating this way feels like dining like a king!
Pappardelle pasta with Arrabiatta Sauce
Ingredients
Pasta Ingredients
- 1 lb Pappardelle pasta 455 gr of pasta
- Salt for boiling water
Sauce Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 can 14.5 oz (411 gr) crushed tomatoes
- 1 tbsp red pepper flakes
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
Instructions
For the Pasta
- Bring a large pot of salted water to a boil.
- Cook the Pappardelle pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
For the Arrabbiata Sauce
- Heat the olive oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Stir in the crushed tomatoes, red pepper flakes, oregano, salt, and pepper.
- Let the sauce simmer for 10-15 minutes, allowing the flavors to blend.
- Taste and adjust seasoning as needed.
To Assemble
- Toss the cooked Pappardelle pasta with the Arrabbiata sauce.
- Garnish with fresh basil and serve.
Notes
Approximate Nutritional Breakdown (per serving)
- Grams Per Serving: 250 g
- Calories: 262
- Protein: 7 g (from pasta and tomatoes)
- Carbohydrates: 41 g (mainly from pasta and tomatoes)
- Fat: 9 g (mainly from olive oil)
- Fiber: 3 g (from tomatoes, garlic, and basil)
- Sugar: 6 g (mainly from tomatoes)
- Sodium: 350 mg (from salt and canned tomatoes)
