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Cicatelli all'Arrabbiata

Cicatelli all’Arrabbiata

Cicatelli all'Arrabbiata - making pasta at home has never been easier. Recipe from the #cookbook Homemade Pasta Made Simple.
Course Main
Cuisine Italian
Prep Time 1 hour 20 minutes
Cook Time 27 minutes
Total Time 1 hour 47 minutes
Servings 4
Author Manuela Zangara



  • 1 batch of Durum Wheat Dough
  • Durum Wheat flour for dusting
  • Salt for cooking the pasta

Arrabbiata Sauce

  • 1 ½ lbs. diced tomatoes tinned
  • 1 small red chili sliced – or to taste
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves crushed
  • ¼ cup water
  • 2 tbsp parsley chopped
  • Salt to taste
  • Pecorino Romano finely grated to serve


To Make the Pasta

  1. Put all the ingredients in a food processor and pulse until the flour resembles breadcrumbs.
  2. Pour onto a working surface and knead together until smooth.
  3. Make into a ball, cover with cling wrap and let the dough rest for 30 minutes.
  4. Dust 3 cookie sheets with durum wheat flour and keep aside.
  5. Take small pieces of dough and roll them into ½" thick ropes using your fingertips.
  6. Cut these ropes into 1 ½" long pieces.
  7. Put your index, middle and ring fingers together and press them down on each piece of dough rolling it towards you with a quick movement.
  8. Put the shaped pasta on the prepared cookie sheets.
  9. Repeat the above steps until you have no dough left.

For the Arrabbiata Sauce

  1. Sauté the crushed garlic and sliced chili with the extra virgin olive oil in a saucepan on low for 1 or 2 minutes. Make sure not to burn the garlic or the sauce will taste bitter. Discard the garlic.
  2. Add the tomatoes and ¼ cup of water. Season with salt to taste, cover and cook on low for 15 minutes.
  3. Put the fire off and keep aside.

To Cook the Pasta

  1. Set a large pot of water on the stove to boil and cook the pasta for about 6-8 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite – it should be cooked but still slightly firm in the center.
  2. When the pasta is cooked, drain it and put it back into the pot and on the fire.
  3. Add the arrabbiata sauce and chopped parsley, and mix well while cooking on low for 1 minute.
  4. Serve immediately with finely grated Pecorino Romano on the top.

Recipe Notes

Depending on the kind of red chili pepper that you use, you may have to add more or less of it. The sauce has to be spicy, but you still have to be able to taste the tomatoes in it.