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Pasta Salsiccia Arrabbiata | Bake to the roots

Pasta Arrabbiata with Salsiccia

  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:25
  • Total Time: 00:35
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Italy


If you like it hot and spicy this Pasta Arrabbiata with Salsiccia might be perfect for you. Easy to make and sooo good!



For the sauce:
some oil for frying
2 medium onions, chopped
23 garlic cloves, chopped
1 chili pepper, chopped
10,.6 oz. (300g) salsiccia sausages
6.8 fI. oz. (200ml) vegetable broth, warm
9 oz. (250g) tomato passata
10,.6 oz. (300g) cherry tomatoes, halved
1 tsp. paprika powder
salt, pepper
some chili flakes (optional)

17.6 oz. (500g) pasta (castellane, penne etc.)
4.4 oz. (125g) mini mozzarella balls
some fresh basil


1. Peel and finely chop the onions and garlic. Cut the chili pepper in half lengthwise, remove the seeds and chop coarsely. Remove the casings from the salsiccia sausages and break up the sausage meat. Wash, dry, and halve the cherry tomatoes. Set everything aside.

2. Add some oil to a large (cast iron) pot and heat up. Add the chopped onion and sauté until soft and glossy – takes about 2-3 minutes. Add the chopped garlic and chili and cook with the onions for a minute or so. Add the sausage meat and fry for about 2-3 minutes until nicely browned. Deglaze with veggie stock and tomato passata. Add the halved cherry tomatoes, and season with paprika powder, salt, and pepper. If you like, you can also add some chili flakes but don’t overdo it ;) Let the sauce simmer for about 10 minutes.

3. While the sauce is simmering, you can cook the pasta in salted water according to package instructions. Pour the cooked pasta into a colander and drain briefly, then add to the sauce in the large pot and mix well. Divide the pasta among bowls, crush a few mini mozzarella balls, place them on top of the pasta and decorate with some fresh basil.


Enjoy cooking!

Keywords: pasta, chili, arrabbiata, salsiccia