Cicatelli Pasta with Arrabbiata Sauce

To celebrate such a special occasion, I thought I’d share one of the many recipes featured in the book, Cicatelli all’Arrabbiata.

Cicatelli are a longer version of cavatelli and are shaped using three fingers instead of two. They are a specialty from the southern region of Apulia. Arrabbiata sauce, on the other hand, is a spicy pasta sauce typical of Rome. It is made with tomatoes, garlic, and chilli.

The word arrabbiata literally means “angry” in Italian, referring to the heat of the chilli peppers. It’s a very popular dish and one you’ll find in restaurants all over Rome.

In the book, I share many serving suggestions and tips for mixing and matching pasta shapes with different sauces. Cicatelli, for example, also pairs well with prawn and zucchini sauce, arugula and tomato sauce, and crudaiola sauce. Arrabbiata sauce works equally well with maccheroni col ferretto, pici, and strozzapreti.

Key Ingredients for Cicatelli Pasta

Durum Wheat Dough

Gives cicatelli their firm bite and helps the pasta hold its shape in the water. Fine durum wheat semolina rolls easily and leaves a slightly rough surface, which helps the sauce cling once cooked.

Tinned Diced Tomatoes

Give the sauce its tomato flavour and gentle sweetness. Good-quality tins with simple ingredients work best. Both chopped and finely diced tomatoes cook down evenly and suit this sauce well.

Fresh Red Chilli

Brings heat to the sauce in a controlled way. Longer red chillies tend to be milder, while smaller ones add more heat. Thin slices release spice slowly as they warm in the oil.

Pecorino Romano

Adds a salty, savoury finish when served. Finely grated Pecorino softens slightly over the hot pasta and seasons each bite naturally.

Find the complete list with measurements in the recipe card below.

How to Make Cicatelli Pasta with Arrabbiata Sauce

To Make the Pasta

Step 1: Put all the ingredients in a food processor and pulse until the mixture resembles breadcrumbs.

Step 2: Transfer the mixture to a working surface and knead until smooth.

Step 4: Dust 3 cookie sheets with durum wheat flour and set aside.

Step 5: Take small pieces of dough and roll them into ½-inch thick ropes using your fingertips.

Step 6: Cut the ropes into 1½-inch long pieces.

Step 9: Repeat until all the dough has been used.

For the Arrabbiata Sauce

Step 1: Sauté the crushed garlic and sliced chili with the extra virgin olive oil in a saucepan over low heat for 1–2 minutes, making sure the garlic does not burn or the sauce will taste bitter. Discard the garlic.

Step 3: Turn off the heat and set aside.

To Cook the Pasta

Step 1: Bring a large pot of water to a boil and cook the pasta for 6–8 minutes, or until al dente.

Note: To test for doneness, remove a piece of pasta and take a bite. It should be cooked but still slightly firm in the centre.

Step 2: Drain the pasta, then return it to the pot over the heat.

Extra Help from the Kitchen

Work on a Lightly Textured Surface – Use a wooden board or lightly floured bench rather than a very smooth surface so the dough grips slightly when shaping and forms cleaner grooves.

Shape Pasta in Small Batches – Roll and shape only a small amount of dough at a time to keep movements consistent and prevent earlier pieces from drying while you work.

Trim Garlic Ends Before Crushing – Remove the green core if present before crushing the garlic, as it can taste sharp once cooked in oil.

Taste the Tomatoes Before Cooking – Check the tomatoes straight from the tin and adjust salt early so the sauce cooks evenly without needing correction at the end.

Grate the Cheese Finely Just Before Serving – Use a fine grater and add the cheese at the table so it softens on contact without clumping or sinking into the sauce.

Variations and Twists

Add Mixed Vegetables – Lightly sauté small diced zucchini, capsicum, or mushrooms with the garlic and chilli before adding the tomatoes. This adds texture and colour while keeping the arrabbiata base intact.

Swap or Blend with Dried Chillies – Use a mix of fresh red chilli and dried chilli flakes to adjust the heat. Adding both gives a more rounded warmth without changing the cooking method.

Finish with Fresh Basil or Herbs – Tear fresh basil or extra parsley over the pasta just before serving. This adds freshness and lifts the tomato flavour without altering the sauce.

Use Sun-Dried Tomatoes for Richness – Stir a small amount of finely chopped sun-dried tomatoes into the sauce along with the tinned tomatoes. This adds depth while keeping the sauce balanced.

Add Quick Protein with Prawns or Sausage – Add cooked prawns or sliced sausage to the sauce near the end so they warm through before mixing with the pasta. This makes the dish more filling while staying true to the original sauce.

Storage and Shelf Life

Store fresh, uncooked cicatelli on lightly floured trays, loosely covered, in a cool place for up to 24 hours.

Once cooked and mixed with the arrabbiata sauce, keep leftovers in an airtight container in the fridge and use within 3–5 days. Reheat gently in a pan over low heat with a small splash of water to loosen the sauce.

Favourite Savoury Pasta Meals

• Mackerel Pasta (Pasta with Mackerel Ragout)
• Tuna Tomato Pasta
• Fried Pasta
• Pasta Contadina
• Cannelloni di Carne