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Pasta all'Arrabiata


  • Cook the pasta in plenty of lightly salted boiling water until al dente. Drain well and toss with a little oil and 2 tbsp grated parmesan.
  • While the pasta is cooking, heat a little oil in a large pan and gently saute the garlic, chillies and onion until softish. Then add the tomatoes with 1 cup stock, 2-3 tbsp chopped parsley, the balsamic, sugar, anchovies and ground pepper. Mix well, turn the heat down and gently cook until thick and fragrant, adding more stock as needed. Taste for seasoning.
  • Heat a little fresh oil in another heavy-bottomed pan and gently cook the breadcrumbs until golden. Add the remaining parmesan and parsley, mix well and briefly cook.
  • To serve, mound the pasta in individual plates and top with plenty of the sauce and the breadcrumbs.


  • 400 gm your favourite pasta
  • sea salt & freshly ground pepper
  • olive oil
  • 5 heaped tbsp freshly grated parmesan
  • 4 garlic cloves, crushed 
  • 4 small red chillies, chopped
  • 1 onion, finely chopped
  • 3 cans diced tomatoes
  • 2+ cups vegetable stock
  • 5 tbsp chopped fresh parsley
  • a good splash of balsamic vinegar
  • a good pinch of brown sugar
  • 4 anchovy fillets, chopped
  • fresh breadcrumbs made from day-old sourdough

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm