Pasta with All’ Arrabbatia Sauce

Serves: 4


  • 1T kosher salt
  • 1-2 garlic cloves, minced (optional)
  • 4T extra-virgin olive oil, plus 4 more tablespoons
  • ½ cup tomato paste
  • 1/4-1/2T hot red-pepper flakes (can use 3/4T if adding cashew cream, otherwise, ONLY use 1/2T)
  • 1 ½ cups chopped tomatoes (fresh is best, but can use 1 can organic chopped tomatoes)
  • 1 pound penne
  • Sea salt
  • 1/3c fresh parsley or basil (optional)
  • Freshly grated Parmigiano-Reggiano for serving


  • Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoon of salt.
  • Meanwhile, put 4 tablespoons olive oil and garlic (if using) in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes.
  • Reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
  • Season with salt if necessary, and add fresh parsley / basil (if using).
  • Serve immediately, with grated Parmigiano-Reggiano on the side.

Variations & Notes:

Add cashew cream at the end (1/2 cup cashews & 1/2 cup water blended in Vitamix).


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