Arrabbiata Sauce

Arrabbiata Sauce


  • 2 garlic cloves (or less, to taste)
  • Red pepper flakes
  • Olive oil
  • 1 400 g (14-15 oz.) can pelati (tomatoes)
  • Spaghetti, for four
  • Parsley


serves 4. In a large pan saute the whole garlic and the red pepper flakes in a little olive oil. Take away the garlic as soon as it gets golden in color, then add the pelati and let the sauce thicken. Cook spaghetti then put them in the pan and fry for a few minutes. Serve sprinkled with finely chopped parsley.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Pasta Sauce"

Close Window