What is the best way to store this dish?

In the refrigerator: Store in an airtight container for up to 2 days. Reheat in a saucepan with a splash of water or cream. In the freezer: Not ideal because of the cream, but will keep for up to 1 month. Let it thaw slowly in the refrigerator and reheat gently.

Which pasta goes best with this sauce?

Linguine, spaghetti, penne, or rigatoni all work well.

Can I leave out the cream?

Certainly, then you get a classic arrabbiata without the creamy note.

How do I make the dish extra spicy?

Add more chili flakes or top with fresh chili peppers.

Can I make this dish in advance?

The sauce can easily be prepared a day in advance. Cook the pasta just before serving.

Creamy pasta with arrabiata sauce

Name: Creamy pasta with arrabiata sauce
Cook time: 30 min
Total time: 30 min
Yield: 2P
Ingredients: Pasta; 200 g linguine (or other pasta of your choice); 400 g ripe tasty tomatoes; 250 ml passata; 2 cloves of garlic 1 teaspoon of chili flakes or more; 1 teaspoon salt; 1 to 2 tablespoons of olive oil; Optional: 1 anchovy fillet (for extra depth); 100 ml cream; 80 g Parmesan cheese (grated)

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30min

•

Easy

This is one of those pasta dishes I make again and again. Super simple, quick to make, and absolutely packed with flavor. Perfect in summer when the tomatoes are at their best, but just as good in winter when you want to whip up some homemade passata. The result? A creamy, tangy, and addictively delicious pasta that you'll want to eat straight from the pan.

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Ingredients

What do you need?

Quantity: 2P

Pasta
200 g linguine (or other pasta of your choice)

Sauce
400 g ripe tasty tomatoes
250 ml passata
2 cloves of garlic 1 teaspoon of chili flakes or more
1 teaspoon salt
1 to 2 tablespoons of olive oil
Optional: 1 anchovy fillet (for extra depth)

Finishing
100 ml cream
80 g Parmesan cheese (grated)

Pasta
200 g linguine (or other pasta of your choice)

400 g ripe tasty tomatoes
250 ml passata
2 cloves of garlic 1 teaspoon of chili flakes or more
1 teaspoon salt
1 to 2 tablespoons of olive oil
Optional: 1 anchovy fillet (for extra depth)

100 ml cream
80 g Parmesan cheese (grated)

Make it veggie!

Leave out the anchovies completely. Use the rest of the recipe the same way. Do you want a vegan version? Use plant-based cream and vegan Parmesan or nutritional yeast instead of regular cream and cheese.

Preparation method

How do you make this?

Chop the tomatoes. Peel the garlic and slice thinly.
Heat the olive oil in a pan and sauté the garlic with the chili flakes until they begin to brown. Optionally, add an anchovy fillet and let it melt.
Add the diced tomatoes and simmer for a few minutes. Deglaze with the passata and let the sauce reduce gently until it thickens nicely and the edges of the pan begin to caramelize slightly.
Meanwhile, cook the pasta in plenty of salted water until tender, according to the package directions. Reserve a little of the cooking water.
Add the cream to the sauce, stir well and let it reduce briefly.
Toss the pasta with the sauce and add some of the cooking liquid if necessary to make everything nice and creamy.
Finish with a generous grated Parmesan cheese and serve immediately.

Tips

To reheat the creamy pasta with arrabbiata sauce
It's best to work as gently as possible to prevent the sauce from curdling and the pasta from drying out. Here are the best ways:

In the pan (recommended)

Place the pasta in a pan with a dash of water, milk or cream. Heat over low heat and stir regularly until the sauce becomes nice and creamy again. If desired, finish with some more Parmesan cheese.

In the microwave

Place the pasta in a covered microwave-safe bowl. Add a small dash of water or cream. Heat in 1-minute intervals, stirring each time, until heated through.

In the oven (as a casserole)

Place the pasta in an oven dish and sprinkle with some extra cheese. Cover with aluminum foil and heat for 15–20 minutes at 160 °C. Remove the foil and let it gratinate for another 5 minutes to develop a crust.