Fresh Spaghetti with Arrabbiata Sauce

Cook, Dinner, Meat-Free Mains, Recipes

Fresh Spaghetti with Arrabbiata Sauce

 Arrabbiata means “angry” in Italian, which makes it a fitting name for this potent pasta dish that gets its kick from a tomato sauce spiked with our fiery Calabrian chiles. Although you can use purchased dried spaghetti if you like, preparing it according to the package instructions, there’s nothing that can quite match the texture and flavor of fresh pasta, which is easy to prepare using our Philips pasta maker.


Fresh Spaghetti with Arrabbiata Sauce


For the pasta:

3 1/4 cups (1 lb./500 g) all-purpose flour

2 eggs

6 Tbs. water


For the sauce:

2 Tbs. olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 cans (28 oz./875 g each) crushed tomatoes

1 Tbs. Calabrian chiles in oil

2 tsp. sugar

Salt and freshly ground pepper, to taste

1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for serving

3 Tbs. chopped fresh basil


Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.


Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.


While the pasta is being made, make the sauce: In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add the tomatoes, Calabrian chiles and sugar and cook until the mixture is slightly reduced, 5 to 7 minutes. Season with salt and pepper.


Add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water.


Add the pasta and cheese to the sauté pan with the sauce and toss to combine, adding the reserved pasta cooking water as needed to achieve a sauce-like consistency. Add the basil, toss again and serve
immediately, passing additional cheese at the table. Serves 4.


Williams-Sonoma Test Kitchen


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