Reviewed: Nov. 21, 2009

I'm always on the lookout for lowfat recipes. Bonus if it's spicy because I know my husband will eat it. It was too spicy for me, but he liked it. Next time there will be a compromise and I'm going to cut the amount of red pepper flakes in half.

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DIZRICH

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Reviewed: Nov. 17, 2009

Very, very, spicy. Too spicy in my opinion. Do not try this!

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betterthanthis

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

I was looking for a recipe to use up the last of my red wine and boy am I glad that I found this recipe. It was DELICIOUS. I followed everything almost exactly as it's listed with a few exceptions: 1) I didn't have any Italian seasoning on hand so I ended up throwing in a pinch each of dried oregano, thyme, and parsley, 2) I cut up a couple of Italian sausages and cooked it along with the onion and garlic, 3) I ended up simmering the sauce for about 45 minutes instead of 15. I think the longer a sauce sits, the better it tastes and it also thickened it up. After 15 minutes, it was still just too thin for my liking. I served it over some cmapanelle pasta and topped it off with fresh parmesan. I can't wait to eat leftovers for lunch tomorrow!!

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Jen

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Reviewed: Oct. 23, 2009

spicy yes really hot no not at all eliminate the sugar you will fing that the combo of sweet basil and the sweet onion is more than enough

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Oct. 17, 2009

Very flavorful! We added extra veggies too, because we like chunky sauce. It's a little watery, we found, so definitely stick with Penne. Good and spicy. Added extra red pepper flakes.

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emumford

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Reviewed: Oct. 16, 2009

My first introduction to Arrabbiata sauce was Wegmans handing out free samples of a sauce made for them and sold in their refrigerator section. It was surprisingly good for a supermarket sauce. I started ordering it at Italian restaurants but those in my area leave something to be desired. So I started looking to make my own. I came across this recipe and it knocked my socks off. Even better with spinach over cheese filled pastas. I tone it down a bit for guests who don't care for spicy but they still love it. Can't wait till I get back to Little Italy in NYC to see how their Arrabbiata stacks up. This is so good it will be hard to beat except maybe if they start with fresh tomatoes from their own gardens. We've got some great farm stands out here in the country so I'll be giving them a try. Can't get any fresher than that! If the worst any of the other reviewers can say is that it's too spicy then don't bother reviewing it. This is the way this sauce is supposed to be. In fact, don't make this sauce in the first place if you don't like it hot.

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wingerone

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Reviewed: Oct. 4, 2009

This was a decent sauce but it didn't blow me away. It tasted like store bought spicy tomato sauce... or any regular tomato sauce with a lot of red pepper flakes added in.

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cnj206

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Reviewed: Sep. 30, 2009

Great recipe! Quick and easy to make! I added sausage to it for some meat, and mixed the penne noodles into the sauce. Then I placed it into a baking dish and topped it off with a mix of cheddar and mozzarella cheese and baked it in the oven at 400 degrees for about 10 mins and it was absolutely fantastic! Obviously not the healthiest choice but very similar to a three cheese penne that you would get at Boston Pizza!

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chefintraining

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Reviewed: Sep. 26, 2009

Super quick, common ingredients, great flavor. The onyl drawback is that is is all made stove-top, so make sure you have enough pans. Great recipe!

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dmlichnerowicz

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Reviewed: Sep. 21, 2009

Delicious. My girls and I lapped this up over cheese tortellini. Wouldn't change a thing. Thankyou Ellen.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 23, 2009

Yummy! I love a good Arrabbiata Sauce, and this one is perfect. I added even more red pepper, since this sauce is supposed to be really spicy. I also used brown sugar instead of white. I used a pretty good amount, so it was both sweet and spicy. Mm.

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Ella

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Reviewed: Aug. 21, 2009

Excellent sauce. I made it as written and it was fantastic. The next day I stirred in a little sour cream and discovered that it also works very well as a lightly-creamy sauce. Make sure that you use penne or a similar noodle. I was short on penne so I used what I had left and threw in some linguine to make up the difference. Due to the chunkiness of the sauce, it doesn't cling very well therefore it is unsuitable for a long, thin noodle. I will probably use fusilli the next time I make this.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

really good, just a little chunky for me. i think putting it in a food processor after it's done is a good idea and milk is also a good idea and next time i will definitely add proscuitto in while im sauteeing the onions and garlic. great though(:

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im_justme

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Reviewed: May 31, 2009

This really is a wonderful sauce, and even better the next day.

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myoo

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Reviewed: Mar. 27, 2009

This sauce is delicious ... .very spicy but that's the way we like it. I added chopped poblano & bell peppers when cooking the onion. I added the minced garlic for just a minute with the peppers & onions to avoid burning the garlic. I drained the tomatoes before adding but saved the juice in case the sauce was too thick, It wasn't. Arrabbiata means "angry" in Italian. This is a hot-tempered sauce but so tasty!

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Mary Jo

Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Mar. 23, 2009

Different. Like a pasta sauce with a bit of an odd kick. I have to say that I agree with a review that said anyone who thinks it's too spicy is a whimp. :-) That's OK - but just making a point, that really, it's just not *that* spicy so unless you really just hate any spiciness, don't be put off by that. I originally made this cause I was looking for something quick and easy to dump on some meat torillini that I had, and this actually matched it well. I used the rest the next night with plain pasta and did not like it as well. Perhaps I just prefer it with meat? I did google this and discover it's a sort of marinara with a kick, and I don't like marinara on plain pasta, so that probably explains it. I could see using this with chicken or a dipping sauce or something.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

A simple, spicy, clean sauce. Penne is a good choice, with fresh parmesan cheese. I know this will be requested again.

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CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Mar. 16, 2009

a true winner. I added chicken and put more wine and tomatoes than the recipe called for

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Kay

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Reviewed: Feb. 16, 2009

Not one of my favorite pasta sauces but did it for girlfriend - one of her favorites. Didn't change recipe and sauce/penne were great. Lowered dose of pepper flakes as neither of us are hot for spicy.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Feb. 15, 2009

This was an excellent and easy sauce to put together! The spice was a little hot for our taste, but diluting with about a half cup of crushed tomatoes (and a little extra red wine...) did the trick. Thanks for a great sauce recipe!

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