Arrabbiata pasta translates into “angry pasta” in Italian. But don’t let the name scare you! The “angry” is in reference to this pasta being slightly (or a lot) spicy. You can control the heat level very easily to enjoy the flavors of the pasta if you are not a high-heat person.
I was introduced to this dish when I was living in Italy for college. I had never heard of this pasta before, but was extremely intrigued by it. I was finding arrabbiata pasta everywhere I traveled to. It was such a common menu item that I knew it had to be considered a staple in the country. And it sounds so simple (which normally means amazing): tomatoes, garlic, red pepper, olive oil. Yum.One of the best things about this pasta is that it is so incredibly easy and fast to make. It is one of my go-to dishes for when I am tired or pressed for time. Plus you are controlling what is in your food. And you are going to be cooking the pasta anyway, so you can get this sauce simmering right next to it and they can be buddies for a few minutes as you wait!Even though this dish is considered spicy, the recipe below is just a mild kick (but of course, your specific garlic and red pepper flakes will vary slightly. The fresher the garlic and the newer the pepper flakes, the more kick they have). If you want it spicier, increase the amount of garlic or red pepper flakes. Traditionally, the pasta is tossed in the sauce for an even coating and it is great with some fresh Parmesan cheese on top!