Sunday Pasta®: Farfalle all’Arrabbiata (Spicy Tomato Sauce)

Floats like a butterfly, stings like a bee. I’ve been waiting to use this quote for about a year, ever since seeing the Muhammad Ali biopic, even though, as far as I know, he has absolutely no connection to either butterfly-shaped pasta or spicy tomato sauce. Still, I think the world play is genius! (Yes, I am the Champ of Sunday Pasta.) All this too while knowing full well that penne is the preferred pasta choice for an arrabbiata sauce, which is as simple as tomato, garlic, and chili pepper, and eminates from Rome. So rope-a-dope me all you want, but I’ll still say that Farfalle all’Arrabbiata is the Greatest. A real Thrilla in Manila (for your mouth). A real Rumble in the Jungle (for your belly). And by the way, your face is so ugly that you should donate it to the US Wildlife Foundation…

Check out our wine pairings for this recipe!

Buon Appetito!

Ed Garrubbo

Total Time: 45 minutes

Yield: 4-6 


1 lb farfalle (or penne)
3 cloves of garlic
1 hot chili pepper
1/2 cup olive oil
1 28 oz can of peeled tomatoes
Pecorino cheese


Chop both the garlic and pepper into small pieces in a large skillet, fry the garlic and pepper in the olive oil until golden. Be careful not to burn the garlic. (You can always substitute ground pepper for the whole.) Puree the tomatoes and add the tomatoes and cook for 30 minutes. Add salt to taste.

Cook the pasta, drain it, and add it to the tomatoes sprinkle with parsley and serve immediately.


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