Today, we’re making a delicious pasta dish that comes together in no time. Arrabbiata is a spicy tomato sauce made with chilli pepper and garlic. The word arrabbiata literally means “angry” in Italian. It is said that the sauce earned its name because the chilli can make your face turn red, just as it might when you are angry.

If you are not a fan of very spicy food, don’t worry. You can adjust the amount of chilli according to your own tolerance. This “angry” Italian sauce may be simple, but it has plenty of personality and a fiery temperament. I absolutely love the way the aromas of parsley and basil mingle and flavour the sauce! Penne are the ideal pasta for this dish, as their shape captures the sauce both inside and out, delivering more of it with every bite.

At this point, I could move straight on to the recipe—but there is a story I must tell first. We ordered this particular pasta dish at Prezzo, an Italian restaurant in York, where the menu said it was served with burrata.

I had no idea what burrata was, but my daughter had already tried it and insisted that I would love it. When the dish arrived, there was a little white “balloon” sitting on top of the pasta, looking very much like mozzarella. And it was indeed mozzarella—with one important difference. My daughter cut it open down the middle.

Oh… my… God!!! A thick, white cream flowed out and spread all over the pasta… And that was how love at first sight began!

The Italian word burrata means “buttered.” Burrata is a fresh Italian cheese with an outer shell of mozzarella and a creamy filling made with cream and small pieces of mozzarella, which is revealed as soon as you cut into it. It is luscious and buttery, with a wonderfully soft texture. Although it is closely related to mozzarella, you might call it mozzarella’s more refined and indulgent cousin. It pairs beautifully with pasta and salads and is best enjoyed at room temperature.

As for pairing it with arrabbiata, the idea was inspired! The creamy filling softened the heat of the spicy sauce, and when the two mingled together, the result was nothing short of magnificent.

When I returned to Thessaloniki, I tried to find burrata but had no luck, so eventually I gave up. Until recently, that is, when I was shopping at the well-known supermarket that seems to stock everything under the sun—and there she was, my beloved burrata, waving at me from the refrigerated section! The two of us are going to have some wonderful times together…

If you manage to find burrata, I wholeheartedly recommend trying it. It is an experience you will never forget! If not, the penne arrabbiata will still be delicious without it.

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English subtitles are available.

🛒Ingredients

For the penne arrabbiata

• 🍝 500 g penne
• 🧅 1 onion
• 🧄 1 garlic clove
• 🍅 500 g tomato sauce or canned chopped tomatoes
• 🌶️ 1 Tbsp hot red pepper flakes
• 🌿 A few fresh basil leaves
• 🧂 Salt and pepper
• 🫒 Olive oil

For serving

• 🧀 1 burrata, optional
• 🧀 Grated Parmesan
• 🌿 Finely chopped parsley
• 🫒 A little olive oil

My Ηomemade tomato sauce will give the penne arrabbiata an even richer flavour.

👩‍🍳Instructions

Cook the penne in a large pot of salted water according to the package instructions, until al dente. Before draining, reserve some of the pasta water.

Meanwhile, finely chop the onion and garlic. Heat a little olive oil in a large frying pan and sauté the onion until softened. Add the garlic and hot red pepper flakes and sauté for a few seconds, taking care not to burn the garlic.

Add the tomato sauce or canned chopped tomatoes, season with salt and pepper and let the sauce simmer until it thickens. Add the basil leaves towards the end of the cooking time.

Transfer the penne to the frying pan and toss well with the sauce. If necessary, add a little of the reserved pasta water until the sauce reaches the desired consistency and evenly coats the pasta.

Serve immediately with grated Parmesan, finely chopped parsley and a drizzle of olive oil.

Serving Suggestions

🔸Serve the penne with grated Parmesan. If you prefer, you can also add a little finely chopped parsley and a drizzle of olive oil.

🔸If using burrata, place it on top of the pasta and cut it open, allowing its creamy filling to flow over the warm penne. In this case, there is no need to add Parmesan unless you wish to.

If you enjoy spicy pasta dishes, try this Pasta with Chicken Bites in a Spicy White Sauce too.

Enjoy!

Nanà…✍️