Arrabbiata 🌶️

Arrabbiata makes one thing clear from the start: you will taste the chilli. It is part of the pleasure of this dish, of that particular craving for spicy pasta that comes along every now and then.

When I make it, though, I keep paying particular attention to the tomato as I taste. I want its flavour to remain distinct even as the heat of the chilli builds in the mouth. It is a balance that takes care: after several forkfuls, the flavour should still have something to offer.

In my ARRABBIATA, I use San Marzano tomatoes, fresh chilli and garlic. I add sun-dried tomatoes to give the sauce depth, Pecorino Romano for its savoury saltiness and parsley for its fresh, green note.

This is my interpretation of a familiar dish. I look for a sauce in which the heat accompanies every bite while allowing the tomato and the other ingredients to remain distinct.

I would serve it with penne, finishing the pasta in the pan with the sauce and a little of its cooking water. The Pecorino is already in the sauce: taste it before adding more. I would like you to discover the balance I have chosen for this jar.