Pasta all'arrabbiata is a classic Italian dish with a spicy flavor. Made with peeled tomatoes, garlic, chili pepper and smoked pancetta, this pasta is perfect for lovers of intense flavors. Its origins trace back to the rural Roman tradition and it has become one of the typical dishes of Italian cuisine.
Dice the pancetta and peel the garlic clove
Heat 2 tablespoons of oil in a saucepan and sauté the garlic and pancetta over high heat for 5 minutes
Lower the heat, then add the peeled tomatoes after draining their liquid
Add a small piece of chili pepper, season with salt, and let simmer for about three quarters of an hour
Meanwhile, bring 4 liters of water to a boil in a pot; when the water boils add 2 tablespoons of coarse salt, then the pasta. Stir, reduce the heat and let it cook, stirring occasionally
When the pasta is al dente, drain it, put it in a serving bowl and toss it with the sauce and 2 tablespoons of grated Parmesan
Stir to combine all the ingredients well
Serve it hot
Pan
Knife
Cutting board
Store in the refrigerator for up to 2 days
Pasta all'arrabbiata is a spicy dish originating from the Lazio region in Italy.
Italy, Lazio
| Energy (kcal) | 186.18 |
| Carbohydrates (g) | 28.74 |
| of which Sugars (g) | 2.61 |
| Fat (g) | 4.27 |
| of which Saturates (g) | 1.52 |
| Protein (g) | 7.97 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.16 |
