Bucatini Arrabbiata

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Kosher salt

1 pound bucatini

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 cloves garlic, sliced

3 tablespoons chopped jarred Calabrian chile peppers

2 14-ounce cans cherry tomatoes

1/4 cup chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
  3. Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.
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