Arrabbiata means “angry” in Italian — and this sauce brings the heat. Ripe tomatoes, garlic, olive oil and dried chilies come together in 20 minutes for a bold, fiery pasta.
Ingredients:
- 400g spaghetti
- 800g crushed tomatoes
- 4 garlic cloves, sliced
- 2 dried red chilies, crumbled
- Olive oil, salt, fresh parsley
Steps:
- Sizzle garlic and chilies in olive oil until golden.
- Add tomatoes and simmer 15 minutes until thick.
- Cook spaghetti al dente; toss through the sauce.
- Finish with parsley and a drizzle of olive oil.
