arrabbiata sauce

Succulent shrimp tossed in a delicious spicy sauce that's made with cherry peppers, garlic and San Marzano tomatoes.

Shrimp Arrabbiata

shrimp

plum tomatoes

tomato paste

garlic

cherry peppers

Tbsp cherry pepper vinegar

olive oil

Tbsp extra virgin olive oil

tsp baking soda

tsp kosher salt

tsp crushed red pepper

oregano

basil

Pat dry thawed shrimp and place in a bowl with 1/2 tsp baking soda, 1/4 tsp crushed pepper and 1/2 tsp kosher salt.&nbsp; Place in fridge.

Chop garlic cloves in half.  Chop cherry peppers into bite size pieces.  Julienne the basil.&nbsp; Break the plum tomatoes apart with hands or pulse in a blender for 2-3 seconds.

In a sauce pan heat 4 Tbsp olive oil on medium heat and saute the garlic for 2-3 minutes until golden brown.&nbsp; Add the cherry peppers and saute for 1 more minute.&nbsp; Add the tomato paste and break it up with a wooden spoon.&nbsp;

After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 tsp salt and 1/2 tsp of oregano.&nbsp; Mix thoroughly and let the sauce cook partially covered for 10-15 minutes stirring occasionally.

In a clean pan heat 1-2 Tbsp of olive oil on medium high heat and saute the shrimp for 3-4 minutes until pink and cooked through.&nbsp; Add 1 cup of the sauce to the shrimp and cook for 1 more minute mixing well.

Remove the shrimp arrabbiata from the heat and add the basil and a swirl of extra virgin olive oil.&nbsp; Serve the extra sauce on the side with crusty Italian bread and for anyone who would like more sauce on the shrimp.&nbsp; Enjoy!

https://www.youtube.com/watch?v=_VZ-l3Z8YEI

Shrimp Arrabbiata is a delicious yet simple recipe to make.  It's similar to Shrimp Fra Diavolo with garlic and San Marzano plum tomatoes, but a little different with the addition of cherry peppers (vinegar peppers).   Next to the tangy cherry peppers, dried chili flakes are also added to make this a spicy Italian seafood dish that the whole family will love!

SHRIMP FRA DIAVOLO:
https://youtu.be/jEKEvweC3yU

ITALIAN SHRIMP RECIPES SERIES:
https://www.youtube.com/playlist?list=PL0QyikC1o6v0jyrK-ur5n-RAylhXuLjEZ

PRINTABLE RECIPE:
https://www.sipandfeast.com/shrimp-arrabbiata/

INGREDIENTS:
- 1 pound extra large shrimp
- 1 28 ounce can plum tomatoes - hand crushed or blender pulsed
- 1 6 ounce can tomato paste
- 10 cloves garlic - rough chopped
- 2 medium pickled hot cherry peppers - quartered
- 1 Tbsp cherry pepper vinegar
- 4 Tbsp olive oil
- 3 Tbsp extra virgin olive oil
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/4 tsp crushed red pepper
- 1/2 tsp dried oregano
- 10 leaves fresh basil

WEBSITE:
https://www.sipandfeast.com/

How To Make The BEST SHRIMP ARRABBIATA With Spicy Peppers

This rich and hearty arrabbiata sauce will add the perfect amount of dimension and spice to your favorite Italian recipes. The sauce is made up of garlic, tomatoes, and red pepper flakes that are simmered to perfection and then topped with fresh herbs!

Italian Arrabbiata Sauce (sugo all'arrabbiata)

5-8 garlic cloves,

canned San Marzano tomatoes ((with juices))

red pepper flakes ((adjust

(each) salt & black pepper

Tablespoons fresh basil, chopped ((or 2 teaspoons dried basil))

fresh oregano, chopped ((or 1 teaspoon dried oregano))

Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.

Add tomatoes &amp; simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often. 

For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.

Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!

Recipe video above. “Arrabbiata” means “angry” in Italian and refers to how the spiciness of this classic Italian pasta! I love how this simple dish is made interesting with a good kick of chilli.To be authentic, use whole peeled tomatoes and mash them up with a fork. For convenience, I use crushed tomatoes. SPICINESS - See Note 1.

Penne all'Arrabbiata (spicy tomato pasta)

400 grams/ 14 ounces penne or ziti (,

tbsp cooking / kosher salt (,

tbsp extra virgin olive oil

garlic (, finely minced)

red cayenne pepper chilli (, finely chopped (with seeds) (Note 2))

tsp chilli flakes ((red pepper flakes))

/ 28 oz canned crushed tomato

cooking / kosher salt

tsp black pepper

tsp white sugar (, only if needed (Note 3))

(, finely grated)

tsp finely chopped parsley (, optional)

Sauté - Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.

Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.

Simmer - Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)

Cook pasta - Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.

Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.

Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.

Serve - Divide between bowls and serve immediately with parmesan and parsley, if using.

Delicious spaghetti coated in a homemade arrabbiata sauce prepared from fresh tomatoes! Plant-based, 10 ingredients, and ready in just 30 minutes!

Quick Spaghetti Arrabbiata

tomatoes

shallot (minced)

tsp sugar

tsp chili powder (or 1/2 tsp crushed red pepper flakes)

salt (adjust

thyme

basil leaves (chopped)

spaghetti (or bucatini)

Cut the tomatoes in halves and remove the core and seeds. Transfer the tomatoes to a blender and blend on high for 5-10 seconds or until almost smooth. You still want to keep some texture so do not blend for too long. Set aside.

Heat the oil in a medium size pot over medium heat. Once hot, add the minced shallots and garlic, and cook for 2-3 minutes.

Next, add the puréed tomatoes, sugar, chili powder, salt, and dried thyme. Let simmer partially covered with a lid for 12-14 minutes, or until the sauce has thickened. Note: the sauce should be thick enough to coat the back of a wooden spoon or spatula.

Remove from heat and stir in the chopped basil leaves. Taste and adjust the saltiness to your liking. Cover to keep warm.

To cook the pasta: bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. Drain the pasta and add them to the sauce. Stir to coat the spaghetti with the arrabbiata sauce.

Serve immediately topped with fresh basil leaves, vegan parmesan, and/or red pepper flakes for extra spiciness!

We just got back from Italy and I was craving a simple fresh pasta dish and this hit the spot! I used half the sugar because I'm not use to cooking with sugar in tomato sauce and it was just right for me.

We made it again the other night.  It's really a great recipe.  We're retired, so not in the 'quick dinner on a worknight' crowd, but we were working late in the garden, and came in asking, "What's for dinner?"  Why not Tomas's Spaghetti recipe?  I can't get it on the table in 30 minutes like you do, but it's close.
I think it will be our 'go-to' recipe.  So much more interesting than sauce piled on top of noodles.
Thanks.
Jim

We made this a couple of nights ago and loved it.  My wife is heat-adverse, so the kick was just right for her:  I added a few red pepper flakes at table.
We thought it was a hair sweet but chalked that up to using home-grown tomatoes.  We'll cut back on the sugar, though next time.  And we will make it again.  Quick, easy, and full of flavor!

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Top 4 arrabbiata sauce recipes from across the web

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Shrimp Arrabbiata

Italian Arrabbiata Sauce (sugo all'...

Penne all'Arrabbiata (spicy tomato ...

Quick Spaghetti Arrabbiata

The most viewed arrabbiata sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine