Tomato and Chili Pepper Spaghetti all’Arrabbiata

Tomatoes and chili peppers are the keys to all’Arrabbiata or “angry” sauce for pasta. This month’s Improv Challenge features all tomato and pepper recipes.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings 1x


  • 2 hot peppers
  • 1 tablespoon olive oil
  • 1 small onion or 4 scallions, chopped
  • 1 ounce prosciutto, finely chopped
  • 2 large tomatoes (about 2 cups), diced
  • Salt & pepper
  • 8 ounces spaghetti, penne or fusilli pasta (I use a mix of regular and whole wheat)
  • Parmesan, pecorino or other aged Italian cheese, grated


  1. To roast peppers, place on a baking tray and put under the broiler. Turn them with tongs every few minutes until skins are blackened. Place peppers in paper bag and let sit 20 minutes. Remove seeds and skins and dice. Set aside.
  2. Place a large skillet over medium heat, add oil. Add onions and prosciutto, saute for 6 -7 minutes, until onions become translucent and prosciutto is crisp, stirring frequently.
  3. Add tomatoes and peppers with dash of salt and pepper. Stir together and let come to a boil, then simmer for 20 minutes.
  4. While sauce is simmering, cook pasta according to package about 1 minute shy of recommended cooking time. When pasta is ready, add to the tomato & pepper sauce along with 1/2 cup or so of pasta water. Mix together and heat a few more minutes.
  5. Serve with freshly grated cheese.