So Easy to Make Italian Arrabbiata Sauce! Ready in 30 minutes – Delicious Spicy Pasta Recipe

Pasta Arrabbiata Sauce Recipe
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Learn how to make an easy arrabbiata sauce you’ll be shocked. This Italian pasta sauce is so simple and quick to make. I’ll show you step by step so you can make it at home. Use a thick pasta like penne, rigatoni, or spaghetti.

🟢 INGREDIENTS:
extra virgin olive oil
garlic
peeled tomatoes
black olives
red pepper chili flakes
parsley

🟢 PRINTABLE RECIPE ON WEBSITE: Coming soon
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🟢 RESOURCES MENTIONED IN VIDEO: (I’m an Amazon affiliate and I get paid a small commission for qualifying sales)
– @ChangBERTKitchen Induction burner on Amazon: https://www.amazon.com/ChangBERT-Commercial-Grade-Countertop-NSF-certificated-Professional/dp/B0B4J6PXPN/?maas=maas_adg_46E11343C98256A589F70E4743E2261C_afap_abs&ref_=aa_maas&tag=maas
– Frying pan stainless steel on Amazon: this is slightly different than the one in the video: https://geni.us/cUWJOZ5
– Desert Miracle Extra virgin olive oil on Amazon – https://geni.us/pqvQx
– #Cento San Marzano Tomatoes on Amazon: https://geni.us/l7VU

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Ciao friends and welcome to Simple Italian Cooking. My name is Liz. Today we are going to be talking about a traditional Roman pasta sauce. It’s called Ara Biata. You got to roll the R with those two Rs. Practice it a couple of times and you’ll get it. Hopefully I pronounced it just right. But today I’m going to be telling you a few things. Now the word is a little intimidating, but that doesn’t mean that the recipe is. In fact, when I was doing my research, I couldn’t even find two recipes that were exactly the same. This recipe is done a zillion different ways and which is awesome because it makes it easy to make this recipe. So, arabiata, biata, I hope I’m pronouncing it right, is a word that means angry, and that comes from uh a redfaced because when people eat the sauce, it’s hot and spicy, and so their face gets really red and they look angry. So, let’s go ahead and let’s get started. For starters, for ingredients, this is all you need. You need some whole peeled tomatoes. You can use canned. Garlic, salt, some parsley. I’m using black olives. You know, I love black olives. Any type of olive. Crushed red pepper of course. And we have our extra virgin olive oil. And Romano cheese. And I do go over some variations that you can do and flexibility if you don’t have everything. So, to start off, I just go ahead and add in uh I don’t know, about 2 tablespoons or so of the olive oil in a pan. I’m really just making enough for myself today. Um maybe for two people, but uh I’ll have some leftovers. Add in about three or four cloves of garlic. I just chopped them, but feel free to use um you know, like a garlic press if that’s easier for you. We want to cook that for about 2 minutes until it gets fragrant. At this point, I probably should have put in the chili peppers. Um, but I added it later, which was totally fine. But you can do that. It’ll get all nice in the oil and get throughout the flavor, get throughout the oil. Probably give you a little bit more heat. Now, here I am using um my induction burner. You know, I’m a huge fan of induction burners. This particular induction burner was sent to me to ch test out and check out. I love it. I one of the things I really like about it is that it is stainless steel. It is heavy duty, but it’s actually not like really heavy to carry or anything like that. Um, it is so durable that it can actually hold 100 pounds. It is shatterproof glass. It really kind of, I have to say, so far it’s kind of put my other ones to shame. So, I’m really happy with this. Very intuitive, easy to use, everything. Um, right now I just have it on a low simmer uh just to so I’m not burning that garlic. Um, and so I’m just going to go ahead. We want to make sure that once the garlic is getting fragrant, we want to go ahead and add in the tomatoes. Now, I’m just pouring them in whole. Um, if you have fresh tomatoes, that is great. It’ll actually take even quicker to make this dish because you don’t really need to cook it down as much. But just using my spatula, I’m going to go ahead and try my best to just kind of chop these up. I could have just used my hands and squeezed them and broken them up, but I didn’t. Um, and you just want to go through and do as much as you can. Uh, turn up the heat a little bit because what we’re going to do while your pasta is cooking is you’re just going to cook these tomatoes down a little bit. So, you really don’t want that flavor of it being right out of the can. You want it to absorb the olive oils, absorb all the garlic and the chili peppers and the other flavors that we’re putting in. So, um, here I am just kind of squishing everything around as best I can. This is great to have your kids do it. It’s just like it’s fun to do. Okay. So, now we go ahead and add in the uh chili flakes, red pepper chili flakes. Now, you can also, again, like I said, you can do it with the olive oil or you can just add it in here and mix it up. It will absorb all that heat and flavor as it cooks down. I’m doing probably about a half of a teaspoon here. Um, adjust to your taste. If you’re unsure and you’re serving it for other people, just maybe cut back a little bit so it’s a little bit hot and then leave the chili peppers out for them so that they can then add more if they want it hotter. Okay, next we’re going to go ahead and add in the black olives. You don’t have to do black olives, but it is traditional. So, I am an olive fan. So, I am going to be using about a/3 of a cup of olives. And I just kind of cut them in half just to disperse that flavor a little bit more. You don’t have to. You can just toss them in whole. Totally up to you. So, the sauce is looking good. It really hasn’t been long. Maybe 5 minutes max. And um go ahead and add those olives in. Give it a good stir. And it’s already beginning to smell delicious. By the way, if you like these type of easy recipes, maybe you just love Italian food, maybe you’re looking for recipes that your family made when you were younger and you just never paid attention and they never wrote it down. Make sure to um subscribe and like because those are the type of recipes I love to do. And I even have a cookbook that includes a lot of those type of recipes. Links are below and um and even some free cookbooks, too. So, make sure to check it out. Okay. And here I’m just adding a small dash of salt just to enhance it. You don’t have to do that. Um, next we’re going to go ahead and chop up the parsley. I’m just using, as you saw, just a small branch fresh. Um, fresh, I think, is best. I’m using Italian parsley. Okay. So, now we’re going to go ahead and add in the parsley. And you don’t have to do the parsley like way at the end. You can put it in earlier if you want. That’s not a problem at all. And then just give everything a really good stir. And you can really see it’s cooking down. So there’s a few things about this dish that I absolutely love. One is that it is so easy to do. I mean, I’m doing everything on one in one pan on an induction burner and it’s working out great. Um except of course making the pasta. But one thing about this recipe that I really like is that it is so flexible. So when I was doing my research on um on this type of sauce, Arabia is that it’s like I always feel silly when I say it. I hope I’m saying it right. Arabia biata supposed to be on the B. Arabia. Um so anyway, when you’re making this angry pasta sauce, um you don’t have to do all the ingredients that I said. You can mix and match. The whole point of the sauce is that it’s a hot sauce. That’s what makes it an arabiata sauce because I’ve seen it with uh you can do puto in it. You can do mushrooms in it. Uh you can do basil. You can do parsley. You can do it without olives. You can do it with olives. You can use fresh tomatoes. You can use canned tomatoes. Um, but the key the key things you want to have is the tomatoes, the olive oil, the um tomatoes, the olive oil, the garlic, and um and of course the hot chili pepper. So whether you’re using a fresh chili pepper and adding it in or you’re using the flakes and that I am, uh it’s totally up to you. So, but those are the key ingredients. Not a long recipe. I mean, I can tell already like just taking a taste. It’s really good. And I have to tell you, yeah, that is really good. Um, I have to tell you, the type of tomatoes you use are important beyond belief. If your tomatoes have no flavor, this is going to have no flavor. If your olive oil has no flavor, it’s not going to have any flavor. So, you really need to make sure that you have good tomatoes. That’s why I bought the brand that I bought. It was the San Marzano. By the way, if you want to know what makes a a San Marzano a true San Marzano, check out an upcoming video I’m doing on that because not all San Marzanos are San Marzanos. All right, let’s get back to cooking. All right, so it really hasn’t been much longer. You can see it’s been cooked down. At this point, you want to go ahead and add your pasta directly into the pan. This is very traditional. So, you just go ahead and do that. You want to use the penet ideally. You can use a spaghetti, but you, you know, I’m using a rietoni, which which is also rigged riged. Um, but that thicker pasta is good. So, avoid anything like an angel hair or vermicelli. Uh, so go ahead and just mix that in. Now, I happen to have some leftover pasta. So, uh, from yesterday that I didn’t use and so I set that aside. So, I’m just so glad because I’m doing this recipe today. Um, but anyhow, so go ahead and add your pasta in and mix it in. Okay, this smells absolutely delicious as all my recipes do. Make sure to subscribe for more. I got a website where you can sign on to um a newsletter. I send out free recipes every week um at least twice a week. So um you’ll be well stocked. But let’s go ahead and give this a taste test. Um and depending on which historical records you read, some people use Parmesan, some people use um Romano. I’m using Romano. I just think it’s better. Uh and uh so let’s go ahead and give this a nice test taste test. Looks delicious, doesn’t it? and the cheese. And if you don’t have fresh parsley, you don’t even have to use it or you can use dried. Just remember your key ingredients is really the olive oil, the garlic, um, and the, uh, tomatoes and the chili pepper. Okay, this is really hot temperature and probably spicy. M definitely hits me in the back of the throat. If you want the exact measurements in a printable version, use the link below cuz I Wo, that’s spicy. I have it all on my website. This is very, very good. I hope you try it. Make sure to hit the like and subscribe, follow us, join our newsletter so you get more information as we release um more recipes and just really cool information about Italian food. Well, thank you so much for watching. I hope you enjoy the recipe. Graciia.