Arrabbiata or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. “Arrabbiata” literally means “angry” in Italian, and the name of the sauce is due to the heat of the chili peppers.
Arrabbiata sauce is usually served with penne pasta, and may have chopped fresh parsley sprinkled on top.
Penne pasta- 450 gms
Olive oil- 3 tbsps
Red chilli powder- 1 tsp
Garlic- 10-12 cloves
Onion- 2 medium size
Dried basil powder- 1 tsp
Tomato ketchup- 1 tbsp
Chopped coriander leaves- 2 tbsps
Parmesan cheese powder- 2 tbsps
Salt to taste
Boil lots of water in a pan. Add a tsp of salt and add the penne pasta. Cook till it becomes tender. Drain and keep it aside. Reserve 1 cup of drained water too.
Blanch the tomatoes ( add to tomatoes to boiling water and cook till its skin starts peeling). Drain, wash and cool the tomatoes. Peel its skin and grind to a coarse puree.
Crush and chop garlic.
Peel, wash and chop onions finely.
Heat oil in a pan. Add chopped garlic. Sauté for few seconds and add chopped onions. Sauté till the onions turn golden.
Add the tomato purée. Add salt to taste, red chilli powder, dried basil and mix well. Cook till oil starts floating.
Add the cooked pasta, ketchup and the reserved water. Mix well and check the seasonings.
Let it simmer in medium flame for 10 mins.
Garnish with chopped coriander leaves or parsley and Parmesan cheese powder and serve hot:)