Bucatini all'arrabbiata

Name: Bucatini all'arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g Bucatini; 2 garlic cloves; 3-4 tablespoon extra virgin olive oil; 100 g pecorino Romano (optional); 2 fresh chilli peppers; 1 handful fresh parsley; 400 g ripe tomatoes; salt; ground black pepper

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
581 kcal
Course
Main Course
Cuisine
Italian

Bucatini all'arrabbiata

Daisy Meyer

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A delicious spicy classic vegetarian/vegan pasta dish from Rome that's very quick and easy to make. All you need is garlic, chilli peppers, tomatoes, parsley and pasta. Ready in 30 minutes!

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Ingredients

Servings

400 g Bucatini (14oz) or penne rigate
2 garlic cloves peeled
3-4 tablespoon extra virgin olive oil
100 g pecorino Romano (optional) (3.5oz) or vegetarian/vegan parmesan grated
2 fresh chilli peppers peperoncino. I red, 1 green or 2 red
1 handful fresh parsley chopped
400 g ripe tomatoes (14oz) peeled or 12 cherry tomatoes and 350 g passata rustica
salt for pasta and to taste
ground black pepper to taste

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Instructions

Put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again.
If you are using fresh tomatoes, rinse them in cold water. Then remove the stalks and cut an X into the top of each tomato. This makes peeling them easier. Put them in a bowl and pour boiling water over them. After a couple of minutes, immerse them in cold water and peel them. Cut them in half and remove the pips. If using cherry tomatoes just wash and halve them
Peel the garlic. Take the chilli peppers, cut them in half and remove the seeds and then cut them into small strips. Be careful not to touch your eyes or mouth while you do this and wash your hands well afterwards. If you don’t have fresh chilli you can used 2-3 teaspoons of peperoncino flakes.
Heat the olive oil in a non-stick frying pan or skillet.
Add the garlic cloves (whole or finely chopped as you prefer) and the chilli pepper to the pan and cook for a minute or two, stirring with a wooden spoon to prevent them from burning.
Then add the peeled tomatoes cut into cubes or the cherry tomatoes and cook for a few seconds at a high heat.
Lower the heat and add salt and pepper to taste.
If you are using cherry tomatoes and passata, add the passata now.
Stir well and then simmer the sauce uncovered for 15 minutes.
Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
When the pasta is cooked, drain it and add it to the sauce. Mix everything together well.
If your garlic cloves are whole ( which is what I prefer to do) remove them.
Serve the pasta with a sprinkling of fresh parsley and grated pecorino Romano (optional).

Notes

I used bucatini but penne is the most typical pasta used in this dish. Strict vegetarians will need to replace the pecorino Romano with a vegetarian cheese, as its made with animal rennet, or leave the cheese out. Alterntively use a vegetarian or vegan parmesan.

Nutrition Information

Show Details

Calories 581kcal (29%) Carbohydrates 80g (27%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 26mg (9%) Sodium 312mg (13%) Potassium 493mg (14%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1021IU (20%) Vitamin C 15mg (17%) Calcium 301mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 581 kcal

% Daily Value*

Calories	581kcal	29%
Carbohydrates	80g	27%
Protein	22g	44%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	26mg	9%
Sodium	312mg	13%
Potassium	493mg	10%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1021IU	20%
Vitamin C	15mg	17%
Calcium	301mg	30%
Iron	2mg	11%