Spicy vegetarian sauce with tomatoes, sundried tomatoes, onion, chili and herbs.
The spicy sauce is made of garlic, tomatoes and red chili peppers baked in olive oil. ‘Arrabbiata’ literally means ‘angry’ in Italian, and the name of the sauce is due to the heat of the chili peppers.
What kind of pasta should I use with which sauces?
All Italians will give you the following answer:
- with coarse, thicker pasta you give a firm meat sauce.
- thin pasta is delicious with a light sauce based on oil or tomato.
- hollow pasta needs to be combined with a sauce with many pieces (vegetables and/or meat).
Since there are more than 600 different pasta types, we limit ourselves in this answer to the large families, namely long cut pasta, tubular and short curly pasta.
Long cut pasta such as spaghetti and linguine don't go well with thick tomato-based sauces. The strands easily "drown" in the sauce, leaving the vegetables and meat at the bottom of your dish. An arrabiata, primavera or puttanesca sauce, a pesto sauce or a Neapolitan sauce are more suitable for this.
Penne, fusilli, rigatoni and macaroni easily tolerate heavier sauces with a lot of meat. Small pieces of sauce are absorbed through the hollow part of these pastas, creating a perfectly balanced bite. These pasta types are also an excellent choice for cheese sauces, because the cavities ensure a smooth spread of the cheese.
Short pasta such as serpentini, conchiglie and farfalle are ideal for a cold pasta salad with a sauce or vinaigrette depending on the ingredients of the salad.