Arrabiata is a classic Italian tomato-based sauce that’s most often served with penne pasta. It’s made by simmering garlic, tomatoes, and red chilies in olive oil. “Arrabbiata” literally means “angry” in Italian, thanks to all the chillies in it.
1 onion, finely chopped
2 garlic cloves, finely chopped
3 red chillies, finely chopped
1 T olive oil
1 T tomato paste
1 x 400 g chopped tomatoes can
3 fresh thyme sprigs, chopped
2 fresh rosemary sprigs, chopped
1 cup chicken stock
Sea salt and freshly ground black pepper to taste
Fresh basil leaves to garnish
To make the arrabiata, fry the onion, garlic and chilli in the olive oil for 2 minutes or until soft and fragrant.
Add the tomato paste, canned tomatoes, thyme, rosemary and stock and simmer, stirring occasionally, for 25 to 30 minutes, or until reduced. Season to taste.
Try this recipe: