Bucatini all'arrabbiata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
581 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini all'arrabbiata
Description
The Bucatini all'arrabbiata recipe highlights a robust sauce crafted from garlic, fresh chili peppers, and peeled tomatoes, simmered in extra virgin olive oil. The bucatini pasta provides a hollow center that captures the spicy sauce, making each bite flavorful. The preparation includes peeling fresh tomatoes to avoid bitterness and using either red or green fresh chili peppers for heat, which can be adjusted by seed removal or using dried peperoncino flakes. Pecorino Romano cheese adds a salty richness when included.
This pasta is cooked in salted boiling water and combined with the infused spicy garlic-chili olive oil, melding the flavors together. The recipe results in a dish with a balance of heat, acidity, and savory notes, all enhanced by fresh parsley if added. It is a satisfying meal to enjoy on its own or accompanied by a simple side salad or crusty bread.
When selecting cheese, note that strict vegetarians may prefer vegetarian Parmesan or omit cheese altogether. The fresh preparation method ensures the sauce stays vibrant, and care is advised when handling fresh chili peppers to avoid irritation. Overall, this recipe offers a focused take on a classic arrabbiata sauce paired with hearty pasta.
Ingredients
- 400 g bucatini pasta 14oz) or penne rigate
- 2 garlic peeled, cloves
- 3-4 tablespoon extra virgin olive oil
- 100 g Pecorino Romano cheese 3.5oz) or vegetarian/vegan parmesan grated, optional
- 2 Chili pepper peperoncino. I red, 1 green or 2 red, fresh
- 1 handful parsley chopped, fresh
- 400 g tomatoes 14oz) peeled or 12 cherry tomatoes and 350 g passata rustica, ripe
- salt for pasta and to taste
- black pepper to taste, ground
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
- Bucatini can be substituted with penne rigate, which is the more traditional choice for this dish.
- Strict vegetarians should use vegetarian or vegan parmesan replacements or omit cheese as Pecorino Romano is made with animal rennet.
- Handle fresh chili peppers carefully; avoid touching eyes or mouth and wash hands thoroughly after preparation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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