Also known in Italian as “sugo all’arrabbiata”, arrabbiata sauce features the delicious flavours of ripe tomatoes, spicy chilli and fresh garlic to create an unforgettable taste. It is a dish that can be prepared in a short amount of time, making it ideal for when you’re wanting to eat something delicious but don’t have much free time.

If you are a fan of seafood pasta dishes, then grab a jar of organic arrabbiata pasta sauce and whip up these incredibly tasty and easy to make recipes tonight!

Mixed seafood arrabbiata

Featuring juicy prawns, delicious snapper fillets and mussels, this arrabbiata recipe has a seafood twist with a lip-smacking fiery taste of chilli from the pasta sauce! This is a gluten-free version and uses brown rice spaghetti, but you can use other types of pasta such as gluten-free penne or fettuccine.

Ingredients:

  • Cherry tomatoes (halved) x ½ a punnet
  • Green prawns (deveined, shells removed and halved) x 8
  • Mussels x 500 grams
  • Sea salt x ½ tablespoon (with extra for seasoning)
  • Fish stock x 100ml
  • Fresh parsley (lightly chopped) x ½ a bunch
  • Gluten-free brown rice spaghetti x 1 packet
  • Organic extra virgin olive oil x 2 tablespoons
  • Cracked black pepper x 1 pinch or to taste
  • Snapper fillet (cut into small pieces) x 150 grams
  • Dry white wine x ½ cup
  • Crushed garlic x 1 tablespoon
  • Cuttlefish (cleaned and sliced into small pieces) x 200 grams
  • Organic arrabbiata pasta sauce x 1 jar

Method:

  • Fill a large cooking pot with water and place it over a high heat. Add in half a tablespoon of salt to season the water and cover with a lid.
  • While waiting for the water to boil, grab a large frying pan and place it over a medium-high heat. Add in 1 tablespoon of olive oil.
  • Once the frying pan is hot enough, add in the cuttlefish, snapper and prawn pieces.
  • Season with salt and pepper and cook for around 2 minutes.
  • Take out the snapper and transfer them onto a plate.
  • Add in another tablespoon of olive oil along with the mussels and garlic.
  • Cook for another minute.
  • Stir and then add in the wine. Let it sit, and once the wine has evaporated, pour in the arrabbiata pasta sauce. Turn the heat to medium-low, cover it with a lid and let it simmer.
  • Cook the pasta according to the instructions on the packet.
  • Once cooked, drain the pasta while keeping ½ cup of water aside.
  • Mix the cooking water and pasta in with the sauce.
  • Add in the parsley, cherry tomatoes and snapper and give it a good mix.
  • Serve on a plate and garnish with a light drizzle of olive oil.

Prawn penne all’arrabbiata

This seafood version of arrabbiata focuses on the delicious flavour of large juicy tiger prawns and serves about four people. It also takes under one hour to prep and cook, resulting in a dish that is exploding with flavour!

Ingredients:

  • Dry white wine x ¼ cup
  • Large onion (peeled and diced) x 1
  • Organic diced tomatoes x ½ a tin
  • Organic extra virgin olive oil x 2 tablespoons
  • Tiger prawns (de-shelled and deveined) x 450 grams (with tails removed if you prefer)
  • Parmigiano-reggiano cheese (grated) x 1 cup
  • Gluten-free penne pasta x 1 packet
  • Cracked black pepper x 1 pinch
  • Sea salt x 1 pinch
  • Organic arrabbiata pasta sauce x 1 jar
  • Fresh parsley leaves (roughly chopped) x 2 tablespoons
  • Crushed garlic x 1 tablespoon

Method:

  • Start off by taking a large saucepan and placing it over a medium heat.
  • Add in 1 tablespoon of olive oil.
  • When the oil is hot enough, add in the onion. Cook for 3 minutes or until the onion has browned and softened.
  • Add in the crushed garlic, give it a good stir and then cook for a further minute.
  • Add in the white wine to deglaze the pan and reduce it by half.
  • Add in half a tin of diced tomatoes and the arrabbiata pasta sauce and let it simmer for 10 minutes while covered with a lid.
  • While it is simmering, fill a large pot with water, season with salt and then bring it to a boil.
  • Cook the gluten-free penne pasta according to the packet’s instructions.
    When the pasta is almost cooked or “al dente”, strain it while reserving half a cup of the water.
  • Return the pasta to the pot and mix through the reserved cooking water.
  • Add another tablespoon of oil into a frying pan and place it over medium heat.
  • Add in and cook the prawns for around 4 to 5 minutes.
  • Add the prawns into the arrabbiata pasta sauce along with the parsley and cooked pasta.
  • Add in the parmigiano cheese and taste to see if it needs more seasoning.
  • Serve onto a plate and sprinkle with a little extra cheese!
Author's Bio: 

Hi, I am Aria. I am a passionate blogger. Blogging is my profession. I love to write articles on several topics. Keep up the good work and Have a great day!