Pasta Arrabiata is a primo (first course) that originated in Italy and has spread to other countries of the world. In Italian the word “arrabiata” means “angry.” The pasta can be of any type but is often times penne. The arrabiata sauce is a generic Italian cook tomato-based red sauce with hot pepper flakes (pepperoncini) added.The name of this dish literally means “angry pasta,” because it is served very hot, dressed with abundant hot red pepper.

Making this dish is very simple:

1 lb ripe fresh tomatoes, diced
a few tablespoons olive oil
a few slive garlic cloves sliced
a few fresh hot red chili peppers
a few fresh basil leaves
a little salt
1 lb pasta

In a frying pan, pour the olive oil, and add garlic and red peppers. Stir and saute for a few minutes. Add the tomatoes and cook on medium for about 25 minutes. Add the basil leaves and cook for five more minutes or so.  Pour the sauce over the pasta cooked al dente.    Mangia, mangia!!

Many people believe that some of the best pasta arrabiata in the world comes from the small village of Valle San Giovanni, a frazione (suburb) of the provincial capital of Teramo in Italy’s rugged Abruzzo Region. The pasta arrabiata in of Valle San Giovanni is made in the traditional Teramo manner using penne. Tiny meatballs (polpettine) are sometimes added. timballo’s often contain peas (piselli) and tiny meatballs (polpettini). Visitors at the local guesthouse, Casale, often serve this dish as a primo for their luncheon or dinner meals.

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