🌶️ Fusilli all'arrabbiata
Fusilli all'arrabbiata is pasta in a fiery tomato sauce: garlic and dried or fresh chili are warmed in a little oil, then tomatoes are added and simmered until thick. Arrabbiata means "angry" in Italian, a nod to the heat of the chili. The dish is finished with chopped parsley and is entirely plant-based.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g fusilli
- 800 g peeled tomatoes, crushed
- 3 garlic cloves, sliced
- 1–2 dried red chilies, crumbled
- 1 tbsp olive oil
- A small bunch of parsley, chopped
- Salt
Method
- Warm the oil in a pan and fry the garlic and chili gently for a minute.
- Add the tomatoes and a pinch of salt and simmer for about 20 minutes until thick.
- Cook the fusilli in salted boiling water until al dente.
- Drain and toss the pasta in the sauce over the heat for a minute.
- Sprinkle with parsley and serve.
How to make it lighter
- The chili does the work, so the sauce needs only a little oil — 1 tbsp oil ≈ 120 kcal.
- Serve a moderate pasta portion with a large green salad.
- Stir grilled vegetables such as peppers or aubergine into the sauce to add volume.
History
Penne all'arrabbiata is a classic of Rome and the Lazio region, and the sauce is now used with many pasta shapes, fusilli included. It became widely known in the 20th century and remains a staple of Roman trattorias.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →