Description
Arrabbiata sauce, meaning “angry” in Italian, is a spicy tomato-based sauce made with garlic, crushed red pepper, and olive oil. Pioneer Woman’s creamy version adds a touch of heavy cream to balance out the heat, creating a silky, indulgent sauce that clings perfectly to your favorite pasta. This dish is easy to prepare and delivers a wonderful balance of heat and richness.
Ingredients
Scale
- 1 pound (450g) of pasta (penne, rigatoni, or spaghetti works well)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
- Add the Tomatoes: Pour in the crushed tomatoes and stir to combine. Lower the heat and let the sauce simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Make it Creamy: After the sauce has thickened slightly, stir in the heavy cream. Let it simmer for another 2-3 minutes, allowing the flavors to meld together and the sauce to become creamy.
- Toss the Pasta: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Finish with Cheese: Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- Serve: Divide the pasta into bowls and garnish with freshly chopped basil for a burst of freshness. Serve immediately.