Arrabbiata is Italian for angry and this spicy pasta comes together quickly, making it perfect for weekday meals. If you do not like spice it is also lovely with bell peppers. You can use any type of pasta you like but for me, whole-wheat works best and adds a rich flavor to the dish.
The quality of the ingredients is important for this dish, especially since there are only a handful of them. I highly recommend using a good Extra Virgin Olive oil, Tuscan is my favorite for this pasta. It adds a nice fruity and peppery flavor. As for the prosciutto I find it best to get it from a Deli and not the pre-packaged kind that has been sitting around. Prosciutto really starts to deteriorate in flavor after it is cut so you will get the best result using fresh. I find it is around the same price as the packaged so why not!
A spicy balanced pasta with an oil and pepper sauce
In a saucepan add the EVOO and a whole chili pepper diced. Slowly heat the oil until it starts to bubble then reduce the heat to low until ready to use. Do not summer or cook the oil too hot or you will lose the natural flavor of the olive oil.
Bring a pot of salted water to boil then add the pasta. Cook until al-dente. Follow the box for cooking times.
Thinly slice the prosciutto and add to a skillet on medium-high heat. Cook for a couple minutes until it starts to get crispy then turn heat to low to stay warm.
Once the pasta is ready lift out of the water and add to the pan with the prosciutto. (Do not drain or rinse the pasta) Add remaining peppers and chopped parsley to the pasta then drain the oil mixture and just add the oil to the pasta.
Serve with parmigiano and bread.