The Classic Arrabbiata Sauce Pasta


Hey guys! Im back after a little break. Im so sorry for not posting last week but I was literally drowning in submissions. As many of you may know I am graduating from my Masters this summer and hence had my last set of assignments to write down! PHEW

Anyway, here I have for you another very requested recipe: Pasta in Arrabbiata sauce! You can use penne or macaroni or infact whatever you like. It honestly tastes amazing with everything.

PS: Follow me on Instagram to see what I have been cooking, eating and wearing  lately! You can leave me requests for posts too 🙂

Serves: 3-4


1. 2 tablespoons Extra virgin olive oil

2. 1/2 Tin of whole italian tomatoes.  I use the one by HUNT’S. Heinz also makes these tinned  , peel whole tomatoes.  OR make these at home:: 

Take 6/7 tomatoes at home, make little incisions on top  (will make it easier to peal them later). Put them into a bowl of boiling salt water for 2 minutes. Take the peel off and mash them to create mashed tomatoes.

3. 1.5 tablespoons of crushed garlic (DO NOT chop garlic. it needs to be crushed)

4. 1 full tablespoon Tomato Paste (its not the same as tomatoe puree. I use HUNT”S  paste)


OR use 2 Tablespoons Tomato purée if you dont find the paste

5. 3 Fresh  raw tomatoes – take the core out the seeds in the middle)

6. 30/4- Basil leaves

7. 1 teaspoon Mixed Italian dry herbs. I use the one by Keya. Though this is easily available in any grocery store and is very convenient., usually these mix herb seasonings have these ingredients that you can source individually:

  • dried oregano.
  • dried basil.
  • dried rosemary.
  • dried thyme.
  • dried sage.

8. 1/2 teaspoon 1 Paprika powder

9.  1/2 Chilly flakes

10. 1/2 teaspoon Sugar

11.  1/2 teaspoon Freshly ground black pepper or ground black pepper

12. 1/2 tesaspoon Cayenne pepper

13. 1 cup grated Parmesan cheese OR 1 cup parmesan cheese powder

14. 1.5 glasses Chicken/Vegetable Stock OR Water

15. 300 grms of uncooked pasta- Macaroni/Penne



1. In a large frying pan/skillet pour in the olive oil and let it heat. Add the crushed garlic and let it turn slightly brown. Then put in the chilly flakes and sautee

2. Put the stove heat on super low and add the tinned tomatoes OR the home made mashed tomatoes. If you are using the tinned whole tomatoes. Mash them in the pan itself

3. Add the Tomato paste OR the tomato puree. Keep stirring

4. Add the fresh tomatoes (make sure there are no seeds.) Mash these into your tomato mixture. The flame must be on low

5. While stirring put in the sugar, italian herbs , paprika powder and chicken stock or vegetable stock or water.

6. Shut the lid of of the frying pan and let the sauce cook for atleast 20-25 minutes. The longer the better. If you have more time, you can let it cook upto an hour and it would taste fabulous.

7. THIS is the time that you will boil your pasta. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Do not strain it in cold water as it will loose it’s starch which is what makes it yum! Tip: We strain pasta under cold water only when we want to make a pasta salad or anything on those lines. For a nice hot pasta like Arrabbiata Aglio Olio, Carbonara or anything you may love, don’t run in under cold water. It will become dry.

8. The pasta should be boiled and the sauce should be cooked in perfect timing. The idea is to make sure that the pasta is nice and hot and just boiled rather than it resting and drying out. My recommendation would be to boil the pasta in the last few minutes of the sauce being cooked.

9. Now that the sauce is cooked, add in the cayene pepper, 3/4 of the basil leaves, salt to taste, black pepper and 3/4 cup of the cheese.

10. Put the pasta into the frying pan with the sauce and coat it throughly in the sauce.

11. The pasta is now ready. Place it into a bowl and garnish with the remaining parmesan cheese and basil leaves. IMG_3565

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