Pasta Arrabiata

Ingredients

• 30 mlolive oil
• 1 smallwhite onion, chopped
• 2 smallred bullet chillies
• 1 tinchopped tomatoes
• 5tomatoes, diced into 1 cm cubes
• 6cherry tomatoes, halved
• 45 mltomato purée
• 8 clovesgarlic, chopped
• 1 knobbutter
• 15 mlhoney
• 15 mllemon juice
• 10 mlsugar
• 15 ml, heapedbasil
• 15 ml, heapedoregano
• 15 ml, heapedmixed herbs
• 15 ml, heapedgarlic powder
• 5 mlchilli powder
• 125 gmozzarella cheese
• To garnishparsley
• To tastesalt and black pepper

Instructions

1. 1

   Sauté the aromatics

   Heat the olive oil in a pan and add the garlic. Once fragrant, add the onion, tomato purée and chillies, then sauté for a few more minutes.

2. 2

   Cook the tomatoes

   Add the diced tomatoes and cook until they soften. Stir in the tinned chopped tomatoes and cook until the larger pieces have broken down.

3. 3

   Season the sauce

   Add the butter, honey, lemon juice, sugar, herbs and remaining powders, and leave the sauce to simmer. Season with salt and black pepper to taste, then add the cherry tomatoes.

4. 4

   Melt the mozzarella

   Stir the chopped mozzarella into the sauce until it melts, then garnish with parsley. Toss the sauce with cooked pasta and serve immediately.

What is Pasta Arrabbiata?

Arrabbiata is an Italian tomato sauce known for its chilli heat; its name means “angry” in Italian. This version builds a fuller sauce with fresh and tinned tomatoes, plenty of garlic and several herbs.

Mozzarella makes this rendition creamier and milder than a classic arrabbiata, while honey and sugar soften the tomatoes’ sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 5g protein, 12g carbs, 16g fat.

The tomatoes, honey and sugar provide most of the sauce’s carbohydrates, while the olive oil, butter and mozzarella contribute much of its fat. Mozzarella provides most of the protein. Serve with a generous side of vegetables; the estimate below covers the listed sauce ingredients only, as no pasta quantity is provided.

Build the flavour base

Garlic: let it turn fragrant in the oil, but avoid letting it brown too much, which can make it taste bitter.

Onion and purée: sauté them with the chillies for a few minutes so the onion starts to soften and the purée is incorporated before adding the tomatoes.

Use both kinds of tomatoes

Fresh tomatoes: the diced tomatoes soften into the sauce, while the halved cherry tomatoes are added later so they keep more of their shape.

Tinned tomatoes: simmer these until the larger pieces break down. The finished sauce should look cohesive rather than like separate chunks of tomato.

Balance the seasoning

Sweetness and acidity: honey and sugar counter the tomatoes’ sharpness, while lemon adds a fresh note. Taste the sauce as it simmers and adjust the salt and pepper to suit.

Heat: the chillies and chilli powder provide the kick. Their strength can vary, so taste before adding any extra chilli.

Finish with mozzarella

Mozzarella: chop it before adding it to the sauce so it melts more evenly. Stir until it has melted through, then take care not to leave the finished sauce sitting for long before serving.

Pasta: the recipe does not specify a pasta shape or quantity. Cook your chosen pasta separately and combine it with the sauce just before serving.

Serve it at its best

Toss the sauce through freshly cooked pasta so it coats the strands or shapes evenly. Finish with parsley and serve straight away.

A simple green salad or steamed vegetables make fresh accompaniments alongside the rich, tomato-and-cheese sauce.

Recipe notes & tips

• Chop the garlic and prepare the vegetables before heating the oil, as the first sauté moves quickly.
• Keep the garlic moving in the pan and add the onion as soon as it is fragrant.
• Let the tinned tomatoes cook until their larger pieces have broken down before moving on.
• Add the cherry tomatoes at the stated stage to help them retain some shape.
• Stir the mozzarella through the sauce shortly before serving.

Variations

• More heat: leave the chilli seeds in or add extra chilli powder to taste.
• Milder sauce: use fewer chillies and reduce the chilli powder.
• Fresh herbs: replace the dried herbs with fresh herbs, adding them towards the end.
• Extra vegetables: stir in sliced courgette and cook it until tender.
• Different cheese: try grated Parmesan instead of mozzarella for a sharper finish.

Common mistakes to avoid

• Burning the garlic: add the onion as soon as the garlic smells fragrant, before it darkens.
• Adding mozzarella too early: stir it in near the end so it melts into the finished sauce.
• Leaving large tomato pieces: simmer the tinned tomatoes until the chunks break down.
• Over-seasoning the chilli: taste the sauce before adding more, since chilli strength varies.
• Letting the finished sauce stand: toss it with cooked pasta and serve immediately.

How to store

Refrigerate leftover sauce in a covered container and use within 3 days. Reheat gently in a pan, stirring until hot; add a small splash of water if it has thickened. The pasta is best stored separately if already cooked.

Frequently asked questions