Orecchiette Arrabbiata

Arrabbiata means angry in Italian and is used describe pasta sauces made with hot chile peppers. We tossed the spicy sauce with orecchiette, but you can use any shape pasta you have on hand.

Orecchiette Arrabbiata
Servings: 6 Prep 5 mins Cook 25 mins


  • 1 tablespoon olive oil
  • 1 medium-size onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon water
  • 2 cans (14.5 ounces each) zesty diced tomatoes OR: diced tomatoes with green chiles
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon dried oregano
  • Pinch ground red pepper (cayenne)
  • 1 pound orecchiette (ear-shaped) pasta OR: any tubular shape
  • 1 bag (5 ounces) baby spinach, cleaned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese

Make It

1. Bring large pot of lightly salted water to boiling.

2. Meanwhile, heat oil in medium-size saucepan. Add onion; cook 5 minutes, being careful not to brown the onion. Add garlic and water; cook 2 minutes.

3. Stir diced tomatoes, tomato sauce, red-pepper flakes, oregano and ground red pepper into saucepan; simmer, uncovered, stirring occasionally, 15 minutes.

4. Meanwhile, add orecchiette to boiling water; cook until al dente, tender but still firm.

5. Slice spinach. Add to sauce; cook 5 minutes. Add salt and pepper.

6. Drain pasta; transfer to large serving bowl.

7. Pour sauce over pasta. Sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 5, chol. (mg): 2, sat. fat (g): 1, carb. (g): 74, fiber (g): 5, pro. (g): 14, sodium (mg): 971, Percent Daily Values are based on a 2,000 calorie diet.