Pasta Arrabiata Sauce Recipe

Chilli and Tomato - The Perfect Duo

The chilli in this pasta Arrabiata sauce will bring a mild heat to compliment a sweltering summer, or bring some warmth into even the bleakest winter.

It's fast to prepare and no fuss at all.

I love it served with a rocket (arrugula) salad or pile of crispy mixed salad greens. A cold glass of beer goes well, too.

Note:

This is just the sauce recipe. You'll need to decide on the pasta you want to use with it and how much you will need. Try penne or spirals.

The recipe will make enough for 4 people as a main course. It isn't suitable to freeze, but if you do have any leftovers they will be fine for lunch the next day.

pasta arrabiata sauce

PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 to 20 MINUTES
SERVES: 4

2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, smashed and finely chopped.
3 small red chillies, finely chopped (discard the seeds first)
1 tablespoon of good tomato paste
2 cans of whole tomatoes (approx 400g or 15 ounces each)
2 teaspoons of balsamic vinegar
a handful of rocket (arrugula) or baby spinach leaves (optional) salt and pepper to taste

Take a heavy, large frying pan and heat the oil. Add the onion and garlic and cook gently for about 3 minutes. Take care that the garlic doesn't catch or burn.

Stir in the chillies and tomato paste and cook for a further minute, just until the beautiful fragrance is released.

Add the tomatoes all at once. Leave to bubble away until the sauce thickens. Give it a stir every now and then. It should only take about 15 minutes.

Stir in the balsamic vinegar and season to taste with the salt and pepper. Take off the heat.

Once your pasta is cooked, drained and back in its cooking pot, pour over the sauce and toss it well to combine. Add the rocket or spinach leaves if you are using them and toss gently.

Garnish with fresh parsley and serve immediately.

Pasta Arrabiata Sauce: Add some spice to dinner.

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