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Bucatini all'arrabbiata
5 from 78 votes

Bucatini all'arrabbiata

Bucatini all'arrabbiata is a spicy pasta dish featuring bucatini or penne cooked with a sauce made from garlic, fresh chili peppers, tomatoes, and extra virgin olive oil. The sauce is seasoned simply with salt, black pepper, and optionally finished with grated Pecorino Romano cheese or a vegetarian alternative. This dish is notable for combining the heat of fresh chili with the tang of ripe tomatoes to create a vibrant sauce ideal for a flavorful, comforting meal.

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

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

    Cup of Yum
  1. Put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again.
  2. 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
  3. 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.
  4. Heat the olive oil in a non-stick frying pan or skillet.
  5. 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.
  6. Then add the peeled tomatoes cut into cubes or the cherry tomatoes and cook for a few seconds at a high heat.
  7. Lower the heat and add salt and pepper to taste.
  8. If you are using cherry tomatoes and passata, add the passata now.
  9. Stir well and then simmer the sauce uncovered for 15 minutes.
  10. Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
  11. When the pasta is cooked, drain it and add it to the sauce. Mix everything together well.
  12. If your garlic cloves are whole ( which is what I prefer to do) remove them.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 581

% 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.