Bucatini all'Arrabbiata (Roman-Style Spicy Tomato Pasta)
This Roman-Style Spicy Tomato Pasta, known as Bucatini all'Arrabbiata, is a classic dish from Lazian or Roman cuisine. It's a simple yet flavorful pasta dish that is perfect for a quick and satisfying meal.
Ingredients
- 1 pound (450g) bucatini pasta
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Pecorino Romano cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until the garlic is fragrant and the red pepper flakes are sizzling.
- Stir in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- Add the cooked bucatini to the skillet with the sauce and toss to coat the pasta evenly.
- Sprinkle the chopped parsley over the pasta and toss again.
- Serve the pasta hot, with optional grated Pecorino Romano cheese on top.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 70g
- Protein
- 10g
- Fat
- 5g
Supplies
Large pot Skillet Wooden spoon Colander
Tools
Chef's knife Cutting board Grater (for cheese, if using)
Serving suggestions
Serving suggestions: Serve with a side of crusty bread and a simple green salad.
Tips & tricks
Tips: Adjust the amount of red pepper flakes to control the level of spiciness in the dish.
Cost
$10