Finding new, simple recipe ideas can be difficult, particularly if you have a family of fussy eaters. Fortunately, there are a range of delicious recipes out there that can be prepared with very few ingredients — such as arrabbiata pasta sauce!

What is arrabbiata pasta sauce?

Arrabbiata is a hot and tasty type of pasta sauce, believed to have originated in Rome in the early 20th century. The word arrabbiata actually means ‘angry’ in Italian and the sauce is named after the fiery red chilli peppers that form an essential part of the recipe.

Traditionally, arrabbiata pasta sauce is made using a few simple ingredients; garlic, tomatoes, and dried red chillies that have been cooked in olive oil. The sauce is often combined with pasta and some simple roast vegetables for an easy, delicious dinner option.

Recipe ideas

Arrabbiata is celebrated for its simplicity and is a tasty addition to many pasta dishes. If you’re looking for a way to spice-up your mid week meal, consider one of the following recipe ideas.

Seafood arrabbiata pasta

Shrimps and scallops pair well with the fiery hot chillies. Serves 4.

Ingredients:

● 1 tbsp extra-virgin olive oil

● 5 garlic cloves, finely minced

● 1 jar arrabbiata pasta sauce

● 300g fresh shrimp, peeled and deveined

● 10 medium sized scallops

● 400g pasta

● 1 cup fresh parmesan

● Parsley, for serving.

Method:

1. In a large frying pan, heat the extra-virgin olive oil.

2. Add one clove of garlic and cook for 30 seconds, stirring constantly.

3. Add the shrimp and cook on one side until golden.

4. Flip the shrimp; once both sides are cooked, set aside on a plate.

5. Add the remaining olive oil and garlic.

6. Cook for 30 seconds, stirring constantly until the scallops are golden brown. Set aside on a plate.

7. Fill a large pot with boiling water and cook the pasta until al dente — chewy and firm.

8. Once cooked, drain the pasta but reserve ½ cup of the pasta water.

9. Return the cooked pasta to the pot, add the arrabbiata sauce, reserved pasta water, and the shrimp.

10. Mix the ingredients together until just combined.

11. Cook for two minutes at a low heat until the pasta sauce is warm.

12. Serve, topping each plate with a few scallops, a handful of fresh parmesan and a scattering of parsley — enjoy!

Chicken arrabbiata

Pasta and chicken have long been a match made in heaven — just add some spice! Serves 6.

Ingredients:

● 1 jar arrabbiata sauce

● 350ml red wine

● 350ml chicken stock

● 3 tsp chopped thyme

● 8 skinless chicken legs

● 500g pasta.

Method:

1. Place a large saucepan over medium heat and add the jar of arrabbiata sauce.

2. Add the red wine and turn up the heat, allowing the mixture to bubble for one minute to reduce the alcohol.

3. Reduce the heat, stir in the stock and thyme, and add some salt and pepper to season.

4. Add the chicken legs and push them under the mixture.

5. Part-cover the saucepan and leave to simmer gently for 45 minutes.

6. Remove the lid and cook for a further 15 minutes until the liquid has reduced and the chicken is tender.

7. At the same time, fill a large pot with boiling water and cook the pasta until al dente — chewy and firm.

8. Once the pasta is cooked, drain it and serve topped with the chicken arrabbiata mixture — enjoy!

The next time you’re stuck for ideas at the supermarket, pick up a jar of arrabbiata pasta sauce — your midweek meals will never be the same!