Know what’s on your plate
Pasta arrabiata
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 4.3 g 9%
- Carbohydrate 18 g 7%
- Fat 3.9 g 5%
- Saturated fat 1.2 g 6%
- Fibre 2 g 7%
- Sugars 1.4 g —
Questions about Pasta arrabiata
What pasta is used in pasta arrabbiata?
Penne is the classic choice: its ridges and hollow centre hold the spicy tomato sauce. Rigatoni or another short pasta works well too.
How do you make pasta arrabbiata less spicy?
Use less fresh or dried chilli, and remove the seeds and pale inner ribs for a milder sauce. Stir in extra tomato rather than cream, which is not traditional.
How do you stop pasta arrabbiata from turning watery?
Cook the pasta until just al dente, then finish it in the sauce for a minute or two. Add pasta cooking water a spoonful at a time; its starch helps the sauce cling.
Can you make pasta arrabbiata ahead of time?
You can make the tomato and chilli sauce a day ahead and keep it covered in the fridge. Cook the pasta just before serving, then toss it with the reheated sauce.
How long does leftover pasta arrabbiata keep?
Cool it promptly, refrigerate it in a covered container and eat it within two days. Reheat until steaming hot throughout, adding a splash of water if the pasta has dried out.
What goes well with pasta arrabbiata?
Serve it with a crisp green salad and bread to mop up the sauce. Chopped parsley or a little grated hard cheese makes a good finish, though neither is essential.
Source: mvt 10.227 · per 100 g · carbohydrate per EU label, fibre excluded
