Mi Amor Spicy Pasta
This homemade spicy arrabbiata sauce is made with chopped calabrian chilies for the perfect amount of heat, tossed with fresh pasta and topped with Parmigiano Reggiano cheese and fresh basil. This is the perfect spicy pasta recipe!
Servings: 6
Ingredients
- 1/3 cup Olive Oil
- 8 Garlic Cloves (minced)
- 1/4 cup Tomato Paste
- 1 Tablespoon Crushed Calabrian Chilies
- 2 teaspoons Red Chili Flakes
- (2) 28-ounce cans Whole Tomatoes
- 1 1/2 to 2 teaspoons Salt (add more to taste)
- 8 Fresh Basil Leaves (cut into ribbons or chopped)
- 1 to 1 1/2 lb Pasta (of choice)
- Parmigiano Reggiano Cheese
Instructions
- Place a large, heavy sauce pot over medium-low heat. Add the olive oil and garlic. Cook slowly for 1 minute. Have the ingredients on hand to add them immediately so the garlic doesn't become too browned.
- Add the tomato paste, Calabrian chilies, red chili flakes, and salt. There are two ways to crush the whole canned tomatoes -- you can do it by hand or with a wooden spoon or you may add the entire can to a blender and puree until smooth. Add the tomatoes to the pot and cook for 20 minutes. Taste for seasonings and more salt as needed.
- Cook the pasta according to package instructions and drain. You may reserve a little pasta water just in case you desire a thinner sauce.
- Add fresh basil to the sauce. Toss the pasta with the diavola sauce. When serving, top with freshly grated Parmigiano-reggiano cheese.
Notes
- Whole Tomatoes: I suggest using San Marzano Whole Tomatoes, if at all possible, or good quality canned whole tomatoes.
- Garlic: Use fresh garlic, if at all possible, for the best flavor payoff.
- Crushed Calabrian Chilies: My favorite brand is Tutto Calabria crushed calabrian chilies. I bought this jar at Queen Creek Olive Mill in Arizona but can be found on Amazon or at local specialty grocery stores or World Market.
- Red Chili Flakes: Add more complex spiciness to the sauce so add more depending on preference.
- Salt: Add salt in increments and taste to ensure the right amount of salt.
- Changed the amount of olive oil from 1/2 cup to 1/3 cup.
- Changed the amount of garlic from 14 cloves to 8.
- Reduced the amount of tomato paste.
- Used fresh basil instead of fennel seed.
Nutrition
Calories: 404kcal | Carbohydrates: 60g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 685mg | Potassium: 311mg | Fiber: 3g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg