Mi Amor Spicy Pasta

This homemade spicy arrabbiata sauce is made with chopped calabrian chilies for the perfect amount of heat, tossed with fresh pasta and topped with Parmigiano Reggiano cheese and fresh basil. This is the perfect spicy pasta recipe!

I recently discovered a cookbook that I am just loving right now. It is written by the restauraneur behind the popular Italian restaurants, Misi and Lilia. She shares the recipe for her famous Diavola Sauce and it is the perfect spicy sauce, highlighting calabrian chilies. Some would call it a diavola sauce and some would call it an arrabbiata sauce and I just call it my Mi Amor sauce.

After making it several times in my test kitchen, I changed up a few ingredients and techniques and I can’t wait to share this perfect spicy pasta recipe with you!

Since my husband loves spicy foods and Italian food is his absolute favorite, I knew he would go crazy for this Mi Amor Spicy Pasta, just in time for Valentine’s Day. I paired it with fresh fettuccine but pair it with penne pasta to make penne all’arrabbiata.

Penne all’Arrabbiata is a classic Italian pasta dish that has captured the hearts of food enthusiasts around the world. The star of this show is the Arrabbiata sauce – a fiery, tomato-based sauce that adds a perfect kick to your pasta.

What is Arrabbiata Sauce?

Arrabbiata, which translates to “angry” in Italian, aptly describes the bold and spicy nature of this sauce. It is a simple yet robust tomato sauce infused with garlic, chopped calabrian chilies, and red pepper flakes, giving it a fiery kick that sets it apart. The key to an authentic Arrabbiata sauce lies in balancing the heat of red pepper flakes with the sweetness of ripe tomatoes.

Ingredients:

This spicy pasta sauce is so easy to make and is full of so much flavor. It all comes down to the quality of ingredients and techniques.

• Whole Tomatoes: I suggest using San Marzano Whole Tomatoes, if at all possible, or good quality canned whole tomatoes.
• Olive Oil: This is used to saute the fresh garlic and is an important base for the sauce.
• Garlic: Use fresh garlic, if at all possible, for the best flavor payoff.
• Crushed Calabrian Chilies: My favorite brand is Tutto Calabria crushed calabrian chilies. I bought this jar at Queen Creek Olive Mill in Arizona but can be found on Amazon or at local specialty grocery stores or World Market.
• Tomato Paste: This adds rich, robust, deep tomato flavor.
• Red Chili Flakes: Add more complex spiciness to the sauce so add more depending on preference.
• Salt: Add salt in increments and taste to ensure the right amount of salt.
• Fresh Basil: Add the chopped fresh basil ribbons at the very end of heating the sauce.
• Parmigiano Reggiano: This is optional but I love topping this spicy pasta with freshly grated parmigiano reggiano cheese to add the perfect nutty and saltiness to this pasta.

How to make the Best Spicy Pasta:

1. Place a large, heavy sauce pot over medium-low heat. Add the olive oil and garlic. Cook slowly for 1 minute. Have the ingredients on hand to add them immediately so the garlic doesn’t become too browned.
2. Add the tomato paste, calabrian chilies, red chili flakes, and salt. There are two ways to crush the whole canned tomatoes — you can do it by hand or with a wooden spoon or you may add the entire can to a blender and puree until smooth. Add the tomatoes to the pot and cook for 20 minutes.
3. Taste for seasonings and more salt as needed.
4. Cook the pasta according to package instructions and drain. You may reserve a little pasta water just in case you desire a thinner sauce.
5. Add fresh basil to the sauce. Toss the pasta with the diavola sauce. When serving, top with freshly grated parmiagino-reggiano cheese.

Choose the Right Pasta: Opt for high-quality penne pasta, fettuccine, spaghetti, or any of your favorite types of pasta. I always suggest using fresh pasta or pasta imported from Italy.

Cook Al Dente: Follow the package instructions to cook the pasta al dente – firm to the bite.

Reserve Pasta Water: Before draining, save a cup of pasta water. It’s liquid gold that can be used to adjust the sauce’s consistency. The sauce may not need to be thinned out but I like to reserve some pasta sauce, just in case.

Combine and Toss: Mix the cooked pasta with the Arrabbiata sauce, ensuring each piece is generously coated.

Garnish and Serve: Finish with a drizzle of olive oil, a sprinkle of fresh basil, and a bit of grated Pecorino Romano for that extra touch.

Variations:

For a creamier sauce, you may add 1/2 cup of heavy cream to the pasta sauce.

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