Pasta Arrabbiata

Get ready to heat things up with arrabbiata sauce, aptly named after the Italian word for "angry." This red sauce is created by sautéing garlic, red chiles, and tomatoes in olive oil, resulting in a sauce with the perfect kick!

  • Yield: 4-6 servings
  • Prep Time: 10 min
  • Cook Time: 30 min


Arrabbiata Sauce
5 garlic cloves, chopped
4-5 dried or fresh Calabrian chiles, chopped
4-6 basil leaves
Salt and pepper, to taste
1 pound pasta
4oz (2 tablespoons) pasta water
1 cup chopped parsley


  1. Using a sauté pan, drizzle in olive oil until it coats the pan, and heat over a medium flame. Heat the Olitalia Extra Virgin Olive Oil for about 2 minutes, then add the chopped garlic and sauté for another 2-3 minutes, or until they are slightly brown.
  2. Add your chopped Calabrian peppers and fry them until they start to soften. 
  3. Add basil, salt, and pepper to taste to your hand-crushed Ciao Whole Peeled Tomatoes, then add them to the pan. Cook on low-medium heat for about 15 minutes. 
  4. Around 5 minutes into the tomatoes simmering, start boiling your pot of water. Once it comes to a boil, add your pasta and cook until al dente (on average 5-7 minutes).
  5. Once the pasta is cooked, add your sauce along with 4oz of pasta water and stir for about 2-3 minutes until the pasta is well coated.
  6. Lastly, add in your chopped parsley and continue stirring for another 2-3 minutes until it is well absorbed. 
  7. Serve and enjoy! 

*We recommend serving this sauce with your own homemade Fresh Pasta or homemade Extruded Pasta

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.