🍗🍝Chicken Pasta Arrrrrrrabbiata🍗🍝

What does ARRABBIATA mean?

Arrabbiata sauce or sugo all’arrabbiata in italian, is a spicy sauce for pasta made from garlic, tomatoes and red chilli peppers cooked in olive oil.  “Arrabbiata” literally means “angry” in italian; the name of the sauce may well be due to the heat of the chili pepper and one’s reaction to it. – wiki

I LOVE making this dish and so will you!  Let’s get cracking with the recipe…


  • olive oil / coconut oil
  • 3-4 teaspoons crushed chili
  • 2 teaspoons crushed garlic
  • chorizo, ±100gr, sliced
  • 2-3 large chicken fillets, cut into strips
  • 5 large ripe tomatoes
  • dried oregano
  • salt and pepper
  • red or white wine
  • pasta (wheat-based or gluten-free)
  • fresh basil
  • parmesan shavings


  1. Cut the 5 large tomatoes in chunks and place into an oven proof dish, season with salt and pepper, dried oregano and  drizzle olive oil over.  Roast in the oven until it has brown edges and cooked through.  I put it on the roasting setting at about 180 – 200 deg C.  Once they’re done, use a blender and blend the tomatoes into a sauce.  Set aside.
  2. In a medium-sized pot, heat about 3 tablespoons of coconut/olive oil and fry the dried chili and the garlic for a minute or so.
  3. Add the sliced chorizo and chicken strips and fry until the oils start to sweat out of the chorizo and the edges get slightly crispy. The chicken should look golden brown.
  4. Add the blended tomato sauce, season with some more salt and pepper and allow to cook for about 30 minutes on a low to medium heat.
  5. Add about half a cup of wine if the sauce looks too thick.
  6. Cook some pasta separately in salt water until al dente, drain and set aside.
  7. Add about a handful of fresh basil to the Arrabbiata sauce, cook for another 5 min.
  8. In a large serving dish, toss together the pasta and the Arrabbiata sauce and add some more fresh basil leaves and parmesan shavings.
  9. Enjoy!



Once you’ve drained the pasta, keep about a ladle full of the pasta water and drizzle over the drained pasta; this prevents the pasta from going dry and hard.

In this recipe I used gluten-free pasta.  I find it gives the meal a lightness.

You’re more than welcome to use fresh chili and whole garlic.  It’s just sometimes hard to find fresh goods, especially in a small town.

MuchArrabbiaticLuv, BeBlessed

Sandy Nouwens


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