Arrabbiata means "angry" in Italian, referring to the spiciness of the chiles in this tomato-based sauce. It is generally paired with penne but in our version we use fiori (flower) pasta, flower shaped noodles, which are the signature pasta of our restaurant Katie's Pizza and Pasta.
- Fresh fiori noodles
- Mascarpone cheese
- Chili flakes
- Extra virgin olive oil
- Clove garlic
- Red sauce
- Kosher salt or table salt
- Shaved parmigiano
- 6 qt. Pot
- Large sauté pan
- Pasta strainer or basket
- Metal tongs or cooking spoon
PREP TIME: 5 MINUTES & ASSEMBLE & COOK TIME: 10 MINUTES
STEP 1: Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat, bring to a rolling boil. Add 2 T Kosher salt to boiling water. Water should be salty like the sea. "Fluff pasta": loosen up noodles with fingers before cooking.
STEP 2: Heat oil and butter in large skillet over medium-high heat. When butter has melted, add garlic and 1-2 teaspoons chili flakes (depending on how spicy you would like your sauce). Stir frequently until chili flake is fragrant and garlic is caramelized (45-60 seconds).
STEP 3: Turn heat to medium-low and add red sauce. Bring to a light simmer, stirring frequently for 4 minutes or until desired consistency is reached.
STEP 4: Turn heat to low, add mascarpone and gently stir until mascarpone has melted and sauce has become creamy. Turn off heat. Add arugula and stir until incorporated into sauce and slightly wilted.
STEP 5: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 2-3 minutes or until desired texture. Strain pasta and add noodles to the sauce. Toss or stir until all noodles are coated with sauce. Add salt and pepper to taste.
STEP 6: Transfer to pasta dish and garnish with parmigiano. Enjoy your pasta!