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In this article, I’ll show you a quick and easy variant of a fiery pasta al arrabbiata with rigatoni and fresh basil. The heat content of this dish can of course be adjusted as you wish.
Pasta al Arrabbiata is the ultimate classic when it comes to Italian food. The special thing about this pasta is the fiery tomato sauce, which is heated with plenty of chili. Traditionally, this pasta is often served with penne, but for reasons of beauty I opted for rigatoni because I like the coarse pasta better. You can of course use any other type of pasta of your choice for your al arrabbiata.
As already mentioned, the arrabbiata is spicier than a normal tomato sauce. This is achieved in my recipe by adding a fresh chilli pepper. If you like it even more fiery, you can of course also add dried chilli flakes. However, I like the Arrabbiata a little milder, so one chili was enough for me.
If you’ve got even more desire for pasta recipes, have a look at my recipe category “ Pasta and rice ” around. Here you will find many other pasta variations of all kinds.
Nutritional Information per serving
Calories: 463 – Protein: 21g – Fat: 7g – Carbs: 79g
Pasta al Arrabbiata
- 200g rigatoni
- 1 can chopped tomatoes
- 1 chili
- 1 onion
- 15g tomato paste
- 30g parmesan
- 1 tsp sweetener of choice
- salt, pepper, basil
- olive oil for the pan
- Step 1 Cook the pasta in salted water until al dente. Meanwhile, finely chop the onion and chili and sauté in a little olive oil in a deep pan. Stir in the tomato paste and fry briefly
- Step 2 Stir in the chopped tomatoes. Season everything with salt, pepper and a little sweetness. Add the pasta directly from the water into the sauce and mix everything. Stir with fresh basil and let stand briefly.
Serve the pasta with grated Parmesan and basil.