Cooking Wine and Travel

Recipes For You

Marinara Arrabbiata Style

Posted on December 19, 2011.


Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. This dish is usually served with pasta and chopped fresh parsley sprinkled on top.


1 clove garlic, chopped
1 lb cherry tomatoes, sliced in half
1 teaspoon fresh rosemary, chopped
5 fresh basil leaves, sliced thin
1 large can crushed tomatoes
1/3 cup red wine
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
Salt and pepper
1 pound penne pasta or rigatoni


In pre-heated pan on medium to high heat, add olive oil and crushed red pepper. Then saute garlic and rosemary for 5 minutes.

Deglaze with red wine and cook until reduced (about 3 minutes).

Add crushed tomatoes, salt and pepper. Cook on medium-low heat for at least 20 minutes.

Add cherry tomatoes and basil. Reduce heat and cook for 10 minutes or until thickened. Toss with cooked pasta.


View Comments (0)

Posted By: Chief Foodie Officer