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 pairs best with arrabiata sauce?

Linguine, spaghetti, penne or rigatoni all work great with arrabiata sauce.

Can I omit the cream from the arrabiata sauce?

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

How do I make the arrabiata sauce extra spicy?

Add more chili flakes to the sauce or finish with fresh chilies.

Can I make the pasta arrabiata in advance?

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

Creamy pasta arrabiata

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30min

•

Easy

Looking for a dish that will make your heart (and taste buds) sing? This creamy pasta with arrabbiata sauce is the ultimate comfort food. We take the classic Italian spiciness of chili and garlic, but add a velvety touch of cream and Parmesan cheese.

This is one of those pasta dishes I keep making again and again. Super simple, quick to make and truly bursting with flavour. Ideal in the summer when tomatoes are at their best, but just as good in the winter when you want to bring out your homemade passata. The result? A creamy, spicy and addictively delicious pasta that you'll want to eat straight from the pan.

Looking for a dish that will make your heart (and taste buds) sing? This creamy pasta with arrabbiata sauce is the ultimate comfort food. We take the classic Italian spiciness of chili and garlic, but ...

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?

Cut the tomatoes into pieces. Peel the garlic and slice it thinly.

Heat the olive oil in a pan and sauté the garlic with the chili flakes until they start to lightly brown. Optionally, add an anchovy fillet and let it melt away.

Add the diced tomatoes and let them simmer for a few minutes. Deglaze with the passata and let the sauce gently reduce until it thickens nicely and the edges of the pan start to caramelize to a light brown.

Meanwhile, cook the pasta in plenty of salted water, according to the package instructions. Reserve a little cooking water.

Add the cream to the sauce, stir well, and let it reduce for a bit longer.

Mix the pasta into the sauce and, if necessary, add some cooking water to make everything nice and creamy.

Finish with a generous grating of Parmesan cheese and serve immediately.

Tips

To warm up the creamy pasta with arrabbiata sauce you should work as gently as possible, so that the sauce does not curdle and the pasta does not dry out.

In the pan (recommended):

Put the pasta in a pan with a splash of water, milk, or cream. Warm over low heat and stir regularly so that the sauce becomes creamy again. Optionally finish with some Parmesan cheese.

In the microwave

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

In the oven (as a casserole)

Place the pasta in a baking dish and sprinkle some extra cheese on top. Cover with aluminum foil and heat for 15–20 minutes at 160 °C. Remove the foil and let it gratin for another 5 minutes for a crust.