Busiati trapanesi all’arrabbiata
The Italian Arrabbiata is an easy recipe for hot tomato sauce, bold in flavor thanks to the harmonious mix of chili pepper, fragrant garlic, and peeled tomatoes.
Sprinkle it with a handful of savory Pecorino Romano cheese right before serving and enjoy at home one of the most known Italian recipes in the world! Just a curiosity about the name: arrabbiata means literally “angry”, a funny reference to those who might end up with red cheeks when eating this sauce!
- Preparation time
- Cooking time
- 3 tablespoons extra virgin olive oil
- 2 (or more) chili pepper, sliced
- 2 cloves of garlic
- 30oz peeled tomatoes
- 1 cup fresh parsley, finely chopped
- fresh basil leaves
- 14.1oz Bella Italia Busiati Trapanesi pasta
- Pecorino Romano cheese, grated to taste
- salt and pepper, to taste
HOW TO PREPARE
Heat the extra virgin olive oil in a large pan over a medium-high heat and sauté the cloves of garlic, previously smashed, along with the sliced chili peppers – 2 or more, it depends on how hot you can handle it! – for a couple of minutes.
Smash the peeled tomatoes until the desired consistency and season with salt and pepper to taste.
Pour the tomato sauce into the pan, stirring gently to allow the ingredients to blend, and cook for about 10 minutes, adding the fresh parsley and the basil leaves in the final minutes.
Meanwhile, bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Busiati Trapanesi “al dente” and transfer immediately to the pan with the spicy tomato sauce.
Stir gently until the pasta blends fully with the sauce and plate with a generous handful of grated Pecorino Romano cheese and extra chopped parsley right before serving.