Linguine Arrabbiata

Ingredients

• 1 tsp (5 ml)kosher salt
• 170 g (6 oz)linguine
• 1 tbsp (15 ml)olive oil
• 1 tsp (5 ml)crushed red pepper
• 1shallot
• 4 clovesgarlic
• 411 g (14.5 oz)petite diced tomatoes with juice
• 43 g (1.5 oz)shaved pecorino Romano cheese
• 1 sprigfresh Italian parsley

Instructions

1. 1

   Boil the water

   Fill a large saucepan with about 1.4 litres (6 cups) of water. Add 1 tsp salt and bring it to the boil over high heat.

2. 2

   Cook the linguine

   Add the linguine to the boiling water and cook until tender, following the packet directions.

3. 3

   Prepare the aromatics

   Peel and roughly chop the shallot. Peel and mince the garlic, then pick and roughly chop the parsley.

4. 4

   Warm the aromatics

   Put the olive oil, crushed red pepper, shallot and garlic in a saucepan over medium-low heat.

5. 5

   Cook gently

   Cook for 4–5 minutes, stirring continuously so the garlic does not brown or burn.

6. 6

   Add the tomatoes

   Stir in the tomatoes with their juice and a pinch of salt and pepper.

7. 7

   Bring to a simmer

   Turn the heat to high and bring the sauce to a simmer.

8. 8

   Cook the sauce

   Reduce the heat to medium-low and cook for 10–12 minutes.

9. 9

   Combine with pasta

   Drain the linguine, add it to the sauce and cook for a further 2–3 minutes.

10. 10

    Finish and serve

    Take the pan off the heat and top the pasta with shaved pecorino Romano and parsley.

What is linguine arrabbiata?

Arrabbiata is an Italian tomato sauce known for its heat from red chilli; its name means “angry”. This version pairs the sauce with linguine and keeps the ingredient list simple.

Tomatoes provide a juicy base, while garlic, shallot and chilli build savoury flavour. Pecorino Romano and parsley finish the pasta with a salty, fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 11g protein, 41g carbs, 7g fat.

The linguine and tomatoes provide most of the carbohydrates, while olive oil contributes fat and the pasta and pecorino provide some protein. Serve it with a green salad or vegetables to add variety to the plate.

Build flavour gently

Garlic and chilli: Warm them with the shallot in olive oil over medium-low heat, stirring throughout the 4–5 minutes. Gentle heat helps release their flavour without scorching the garlic.

Tomatoes: Use the diced tomatoes with all their juice, then simmer the sauce for 10–12 minutes so the flavours come together.

Cook the pasta to suit

Linguine: Follow the packet directions and check for tenderness near the end of the cooking time. Drain it before adding it to the sauce.

Sauce finish: Give the drained pasta 2–3 minutes in the pan with the sauce. This brief final cook lets the linguine take on some of the tomato and chilli flavour.

Keep an eye on the heat

The crushed red pepper provides the defining kick, so keep it moving in the oil with the garlic and shallot. If the garlic starts to colour quickly, lower the heat.

The sauce should reach a simmer before you turn the heat down. Cook it gently for the stated 10–12 minutes rather than letting it boil hard.

Finish with cheese and parsley

Pecorino Romano: Add the shaved cheese after removing the pan from the heat, so it stays distinct on top of the pasta.

Parsley: Roughly chop the leaves and scatter them over the finished dish for a fresh herbal note. Serve promptly while the pasta is hot.

What to serve alongside

A loaf of crusty French bread is a natural companion for the tomato sauce, and the recipe description suggests extra olive oil for dipping.

For a fuller meal, add a simple green salad alongside the pasta. Keep the accompaniment lightly dressed so it does not compete with the chilli and pecorino.

Recipe notes & tips

• Measure the water and salt before bringing the pan to the boil.
• Stir the garlic, shallot and chilli continuously while they cook.
• Keep the juice from the diced tomatoes when adding them to the pan.
• Check the linguine against its packet instructions rather than relying only on the clock.
• Drain the pasta just before it is ready to join the sauce.
• Add the pecorino and parsley after taking the pan off the heat.

Variations

• Adjust the heat: Use less crushed red pepper for a milder sauce.
• Add extra chilli: Increase the crushed red pepper for a hotter finish.
• Change the pasta: Use spaghetti in place of linguine.
• Add vegetables: Stir in cooked courgette or spinach when combining pasta and sauce.
• Try another hard cheese: Use shaved Parmesan instead of pecorino Romano.

Common mistakes to avoid

• Burning the garlic: Keep the pan over medium-low heat and stir continuously for 4–5 minutes.
• Draining away the tomato juice: Add the tomatoes with all their juice to the sauce.
• Boiling the sauce too hard: Lower the heat to medium-low once it reaches a simmer.
• Overcooking the linguine: Check tenderness using the packet timing and finish it in the sauce for only 2–3 minutes.
• Adding the cheese too early: Take the pan off the heat before topping the pasta with pecorino.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until hot, adding a small splash of water if the pasta seems dry.

Frequently asked questions