Orecchiette with Arrabbiata Sauce

Content of this post

The well known arrabbiata is a hot and spicy tomato sauce that is used in so many Italian dishes. Normally this sauce is served with penne pasta, but today we present you a recipe made with orecchiette, a typical pasta from Puglia, so called for its shape that reminds of a little ear.  Due to the small number of ingredients required, this sauce is pretty inexpensive and very quick to prepare. However its taste is indubitable. If you don’t believe it, let’s try it!


Difficulty: Medium

Cooking Time

Time: 60 min


Portions: 4


  • 350 gr orecchiette
  • 500 gr peeled plum tomatoes
  • 3 spoons of EVO oil
  • 1 garlic clove
  • 2 red hot chilli peppers
  • 1 spoon of fresh oregano
  • Salt
  • Pepper


Heat the Extra Virgin olive oil (EVO) in a pan and gently sauté for 2-3 minutes along with the peeled garlic and the red hot chilli peppers, both finely chopped.
Then chop the plum tomatoes and add them into the pan with two tablespoons water. Bring to boil, reduce the heat and simmer for 15 minutes or until a sauce consistency is reached. Add the chopped oregano with seasoning to taste and let simmer for a few minutes.
Cook the pasta in plenty of boiling salted water until it is al dente. Drain and toss with the sauce. Serve immediately.