Some of the most popular sauces turn out to be the easiest to make. Requiring just a handful of ingredients, Arrabbiata is no exception. Meaning “angry” in Italian, Arrabbiata gets its name due to the sauce’s spicy flare. To give mine a little extra rage, I simmer fresh Serrano chili peppers in caper brine, on top of crushed red pepper flakes. The saltiness from the capers, mixed with the fresh chili helps to create a briny, rich sauce full of big taste and plenty of heat.
A quick word from experience – avoid touching your eyes or any other sensitive body parts until you’ve thoroughly washed your hands after dealing with those fresh serranos. Otherwise, we might have a problem – and I don’t want you angry with me. Buon appetito!
The Break Down:
(Serving Size: 4 – based on 1lb. of cooked pasta)
- San Marzano Diced Tomatoes – 1, 28oz can
- Red Wine Vinegar - 1/4 cup
- Tomato Paste – 1, 6oz can
- Serrano Pepper – 1 medium, diced
- Caper Brine – 2 tbsp.
- Garlic – 3 cloves, minced
- Shallot - 1 medium, diced
- Crushed Red Pepper Flakes – ½ tbsp.
- EVOO – 3 tbsp.
1. In a medium pot, add 3 tbsp. of EVOO over medium heat
2. As EVOO becomes fragrant, add serrano pepper, shallot, crushed red pepper and garlic. Add dash of salt and black pepper
3. After about 4 to 6 minutes and as pepper softens - add tomato paste and caper brine. Cook for additional 5 minutes. Stir ingredients, being sure to scrape the bottom of the pot and mix well
4. After 3 to 4 minutes, add can of San Marzano Tomatoes and additional additional dash of S&P
5. Add red wine vinegar, raise heat and bring sauce to light boil, then reduce heat to low
6. Let sauce simmer uncovered on low for 45 minutes, stirring occasionally
7. Mangia, Mangia!
Tips & Tricks:
- Serrano peppers are spicier than jalapeños, so to make a bit less spicy - go for a jalapeño!
- Fresh basil is always a must for pasta, but for this recipe try fresh parsley!
- I suggest Pecorino Romano to top this dish, as it is a bit saltier and tangier
- Arrabbiata pairs well with fresh seafood. Shrimp is a great match
- Always finish cooking your pasta (about 1 minute before ready) in your sauce along with 2 tbsp. of the pasta water that it was cooked in. By doing so, this will help the pasta absorb and retain the delicious flavors of the sauce.