Arrabbiata Sauce is one of the hottest sauces that I have tasted in Italian cuisine. There might be several other recipes that are spicier than this that I have not tested yet. The only place I have eaten Penne All ‘Arrabbiata is in Olive Garden and it is my husband’s favorite.
Almost every time we eat there he asks the regular marinara sauce to be substituted with this (except when he is eating Fettuccine Alfredo). My kids love to eat at Olive Garden, so we are there at least once a month.
The major taste difference that I have found between the regular marinara and this sauce is that Arrabbiata has loads of garlic and is very spicy. I have seen pieces of fresh red chilies in the sauce that makes it quite spicy.
I have tried to mimic the Olive Garden flavors in this sauce and I think I quite succeeded in that as my son yelled, Amma – this tastes just like the spicy sauce in Olive Garden.
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This Penne All ‘Arrabbiata is my last recipe for this week Blogging Marathon under the categories from Wikipedia. This recipe is from the Sauce stub.
Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy
Ingredients to make Penne All ‘Arrabbiata – (Serves 6)
- Canned Diced tomatoes – 1 – 28 oz
- Canned tomato puree – 1 – 14 oz
- Onion – 1 (finely chopped)
- Garlic – about 5 large cloves
- Fresh red chilies – 2 or 3 (I used 2 green ones)
- Crushed red pepper – 2 or 3 tsp
- Sugar – 1 tbsp
- Salt – to taste (if needed)
- Dried oregano – 2 tsp
- Basil – to garnish (optional)
- Olive oil – 4 to 5 tbsp
- Parmesan cheese – to garnish (optional)
- Penne pasta – 1 pound
Procedure –
- In a deep pot, heat the olive oil. To get closer to the restaurant flavor, use more oil. I used about 5 tablespoon of olive oil. Sauté the chopped onions until translucent and then add the minced garlic. This is a lot of garlic, but that is the flavor of the sauce.
- Sauté for about 20 seconds and then add the canned tomatoes (diced and puree). Add the green chilies, crushed red pepper, sugar, oregano and salt and mix well. If your canned tomatoes have salt in it go very easy on the salt. You might not need any.
- Let the mixture come to a boil and then simmer for about 20 minutes.
- Cook the pasta as it says in the box and then drain it.
- Top with the sauce and garnish the Penne All ‘Arrabbiata with parmesan cheese.
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Penne All ‘Arrabbiata | Arrabbiata Sauce
Equipment
- pan
- bowl
- spatula
Ingredients
- 1-28 oz Canned Diced tomatoes
- 1 – 14 oz Canned tomato puree
- 1 Onion finely chopped
- 5 large cloves Garlic
- 2-3 Fresh red chilies I used 2 green ones
- 2-3 teaspoon Crushed red pepper
- 1 tablespoon Sugar
- to taste Salt if needed
- 2 teaspoon Dried oregano
- to garnish Basil optional
- 4-5 tablespoon Olive oil
- to garnish Parmesan cheese optional
- 1 pound Penne pasta
Instructions
- In a deep pot, heat the olive oil. To get closer to the restaurant flavor, use more oil. I used about 5 tablespoon of olive oil. Sauté the chopped onions until translucent and then add the minced garlic. This is a lot of garlic, but that is the flavor of the sauce.
- Sauté for about 20 seconds and then add the canned tomatoes (diced and puree). Add the green chilies, crushed red pepper, sugar, oregano and salt and mix well. If your canned tomatoes have salt in it go very easy on the salt. You might not need any.
- Let the mixture come to a boil and then simmer for about 20 minutes.
- Cook the pasta as it says in the box and then drain it.
- Top with the sauce and garnish the Penne All ‘Arrabbiata with parmesan cheese.
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