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Gallery Linguine Arrabbiata Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt 2 tablespoons olive oil 3 garlic cloves, thinly sliced 3/4 teaspoon red-pepper flakes, plus more for serving (optional) 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks 1 can (8 ounces) tomato sauce 1/2 cup dry white wine 1 pound linguine grated Parmesan cheese, for serving (optional)

Gallery Linguine Arrabbiata

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Linguine Arrabbiata

Linguine Arrabbiata

Linguine Arrabbiata

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Recipe Summary

prep: 20 mins total: 25 mins

Servings: 4

prep: 20 mins

total: 25 mins

prep:

20 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 2 tablespoons olive oil 3 garlic cloves, thinly sliced 3/4 teaspoon red-pepper flakes, plus more for serving (optional) 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks 1 can (8 ounces) tomato sauce 1/2 cup dry white wine 1 pound linguine grated Parmesan cheese, for serving (optional)

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.

Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

Reviews (12)

 Add Rating & Review     72 Ratings   5 star values:        21    4 star values:        17    3 star values:        23    2 star values:        7    1 star values:        4

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Reviews (12)

Add Rating & Review     72 Ratings   5 star values:        21    4 star values:        17    3 star values:        23    2 star values:        7    1 star values:        4

Add Rating & Review

72 Ratings 5 star values: 21 4 star values: 17 3 star values: 23 2 star values: 7 1 star values: 4

72 Ratings 5 star values: 21 4 star values: 17 3 star values: 23 2 star values: 7 1 star values: 4

72 Ratings 5 star values: 21 4 star values: 17 3 star values: 23 2 star values: 7 1 star values: 4

  • 5 star values: 21 4 star values: 17 3 star values: 23 2 star values: 7 1 star values: 4

    Martha Stewart Member     Rating: Unrated       12/15/2013   My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper! what is this? "https://www.facebook.com/vidavacations">vida vacations customer service  

Martha Stewart Member     Rating: Unrated       10/04/2012   what tomato sauce does one use for this?  

Martha Stewart Member     Rating: Unrated       08/03/2011   My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper!  

Martha Stewart Member     Rating: Unrated       02/06/2009   This was easy and very good. Used rotini pasta like the other reviewer recommended. It held onto the sauce nicely since it was on the thin side. Steamed some zucchini and threw on top of the pasta with sauce.  

Martha Stewart Member     Rating: Unrated       02/04/2009   Absolutely delish! I added some fresh veggies to the tomatoes to give it more umph. I used red bell peppers, mushrooms and Brussels sprouts cut into slices. It needed more heat than called for but all in all a huge success. Will make this again.  

Martha Stewart Member     Rating: Unrated       02/03/2009   P.S. If you use a chili, DON'T FORGET to fish it out before serving!!  

Martha Stewart Member     Rating: Unrated       02/03/2009   Con't from below: Cook the onion in a few T good olive oil until translucent. We slice the ends off a chili, then open it down the middle, and let it flavour the olive oil on v. low heat for a couple minutes. Only use flakes if no chili on hand! Add two cans chopped tomatoes and let simmer on med-high heat for approx. 15 minutes, adding a pinch of sugar and pepper to tast. Boil pasta in GENEROUSLY salted water until AL DENTE. Drain. Stir pasta into sauce. Top with fresh parmesan. :-)  

Martha Stewart Member     Rating: Unrated       02/03/2009   We live in Italy, and Arrabiata's always been our quick standby. I literally crave the stuff. We follow the traditional recipe and use penne (quill) instead of linguine (Penne alla Arrabiata). If we're running low fusilli (spiral) is a good substitute. It just comes down to a short pasta that really scoops up the sauce. Instead of garlic we finely chop half a small yellow onion (garlic is more traditional throughout the country, however onion is a common regional variation). Con't:  

Martha Stewart Member     Rating: Unrated       02/03/2009   We live in Italy and our standby dish has always been Arrabiata. I literally get cravings for it. For the choice of pasta, we go the traditional route, Arrabiata is usually made with penne (quill). If you don't have that on hand fusilli (spiral) works very well too- basically anything short, and in a shape condusive to scooping up the sauce  

Martha Stewart Member     Rating: Unrated       01/19/2009   So good and super easy. I LOVE the week long menus w/ lists. It makes this moms job so much easier. I use them again and again.  

Martha Stewart Member     Rating: Unrated       11/26/2008   great heat  

Martha Stewart Member     Rating: Unrated       03/01/2008   This is my favorite use of pepper flakes other than in chili con queso. Also use tomato paste in beef stock in place of sauce and a white merlot wine. Top it with a mix of fresh ground pepper flakes, fresh grated parmesan and fresh shredded mozarella right before you turn off the heat. Served with baked garlic

    Martha Stewart Member

    Rating: Unrated 12/15/2013

My daughters and I love this recipe! It’s quick & flavorful. We have our own variations – we add one extra can of sauce because we like it “saucier” and sometimes add cooked, spicy Italian sausage. It’s a keeper! what is this? “https://www.facebook.com/vidavacations">vida vacations customer service

Rating: Unrated

Rating: Unrated 10/04/2012

what tomato sauce does one use for this?

Rating: Unrated 08/03/2011

My daughters and I love this recipe! It’s quick & flavorful. We have our own variations – we add one extra can of sauce because we like it “saucier” and sometimes add cooked, spicy Italian sausage. It’s a keeper!

Rating: Unrated 02/06/2009

This was easy and very good. Used rotini pasta like the other reviewer recommended. It held onto the sauce nicely since it was on the thin side. Steamed some zucchini and threw on top of the pasta with sauce.

Rating: Unrated 02/04/2009

Absolutely delish! I added some fresh veggies to the tomatoes to give it more umph. I used red bell peppers, mushrooms and Brussels sprouts cut into slices. It needed more heat than called for but all in all a huge success. Will make this again.

Rating: Unrated 02/03/2009

P.S. If you use a chili, DON’T FORGET to fish it out before serving!!

Con’t from below: Cook the onion in a few T good olive oil until translucent. We slice the ends off a chili, then open it down the middle, and let it flavour the olive oil on v. low heat for a couple minutes. Only use flakes if no chili on hand! Add two cans chopped tomatoes and let simmer on med-high heat for approx. 15 minutes, adding a pinch of sugar and pepper to tast. Boil pasta in GENEROUSLY salted water until AL DENTE. Drain. Stir pasta into sauce. Top with fresh parmesan. :-)

We live in Italy, and Arrabiata’s always been our quick standby. I literally crave the stuff. We follow the traditional recipe and use penne (quill) instead of linguine (Penne alla Arrabiata). If we’re running low fusilli (spiral) is a good substitute. It just comes down to a short pasta that really scoops up the sauce. Instead of garlic we finely chop half a small yellow onion (garlic is more traditional throughout the country, however onion is a common regional variation). Con’t:

We live in Italy and our standby dish has always been Arrabiata. I literally get cravings for it. For the choice of pasta, we go the traditional route, Arrabiata is usually made with penne (quill). If you don’t have that on hand fusilli (spiral) works very well too- basically anything short, and in a shape condusive to scooping up the sauce

Rating: Unrated 01/19/2009

So good and super easy. I LOVE the week long menus w/ lists. It makes this moms job so much easier. I use them again and again.

Rating: Unrated 11/26/2008

great heat

Rating: Unrated 03/01/2008

This is my favorite use of pepper flakes other than in chili con queso. Also use tomato paste in beef stock in place of sauce and a white merlot wine. Top it with a mix of fresh ground pepper flakes, fresh grated parmesan and fresh shredded mozarella right before you turn off the heat. Served with baked garlic

All Reviews for Linguine Arrabbiata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Linguine Arrabbiata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest