It’s true, the arrabbiata sauce is traditionally associated with penne. However, I often make it with spaghetti, because it’s a pasta shape that our family loves. 🙂
My arrabbiata sauce is also much liked by my children, although I use less chili for them, and despite their aversion to tomatoes.
Yes, my children, much to my and my husband’s regret, do not eat tomatoes. 🤷♀️ But they do eat sauces, fortunately, though only when the tomato is not in pieces and when it’s flavored with garlic rather than onion. In fact, strangely, my children really like garlic, which you can’t usually say is a common preference for kids. But let’s take what we can get and enjoy spaghetti all’arrabbiata together. 😀
Other ideas for a super quick spaghetti dish? 😉👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spaghetti
- 2 cups tomato purée (passata)
- 1 clove garlic (or 2 if small)
- 1 tablespoon extra virgin olive oil
- chili pepper (to taste)
- chopped parsley
Tools
- Pot for pasta
- Pan sauté pan
Arrabbiata sauce is really simple to prepare; I usually cook it while the spaghetti are boiling. Naturally, it should be somewhat thick spaghetti that have a cooking time of at least 10-12 minutes.
Bring the water to a boil and when it boils, add the pasta.
While the spaghetti cook, lightly sauté the chopped garlic and the chili in a little oil in a sauté pan where the spaghetti will then be tossed.
👉 If desired, the chili can be added at the end directly to the plates so everyone can use the amount they prefer; I personally prefer to put it into the sauce.
Add the tomato purée.
Cook with the lid on; if necessary, moisten with a few tablespoons of the pasta cooking water.
Drain the pasta and toss it in the pan with the sauce.
Add a good pinch of chopped parsley.
Serve immediately.
Enjoy your meal!
Salt-free Tips
For those who want to reduce salt in their diet but don’t know how to start, arrabbiata sauce is a good first approach, because garlic and chili are great flavor enhancers.
It’s also the right dressing to try reducing the salt in the pasta cooking water, but please: reduce it little by little, going step by step is very important.
It is also very important to start gradually adopting small cooking habits in the kitchen, such as the tips I list below:
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually so the palate can adjust slowly and not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use pungent vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling; prefer cooking methods that retain flavors (griddle, foil, steam, microwave).
▫ Avoid putting the salt shaker on the table!
▫ Allow yourself an occasional indulgence. It’s good for morale and helps you persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes and season them according to your usual habits.
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On the new WhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… sign up for the Newsletter.
