Cheesy Arrabbiata over Linguine

READY IN: 32mins
Recipe by Baby Kato

We love arrabbiata, the hotter the better for us. If you don't like a lot of heat, please reduce the amount of pepper flakes to your liking...but don't leave them out, they are necessary to this dish. I have played with the traditional sauce a bit to accomodate my family's tastebuds. We enjoy this made with either white or red balsamic vinegar. The white is a little sweeter and not as sharp tasting as the red. Peeling the tomatoes will give the sauce a smoother texture. It is good both ways, with or without the tomatoes peeled. I hope that you will enjoy this quick and easy meal.

Top Review by Dr. Jenny

This took a little more prep than I would normally like for a work night, so next time I would make this on a weekend or when I have a bit more time. However, the flavors did not disappoint and tasted fresh and summer-like. I realized once I started cooking that I did not have a fresh red bell pepper so I subbed a cup of jarred roasted red pepper. This worked great, if not enhanced the dish. I had about 4 cups of fresh tomato, so I used 1 can of diced tomato with juice for the remaining 2 cups. This also seemed fine. Unless I am mistaken, the recipe did not specify where the garlic and balsamic came in. I added it in the step with the basil before the tomatoes. I found, perhaps because I used a can of diced tomtoes with juice, that the sauce was plenty "saucy" without the reserved pasta water, so I omitted it. I grated the Parmesan and Pecorino to taste over the individual servings, which was likely more than the recipe called for (I especially loved the Pecorino). This was a very tasty dinner and I'm looking forward to leftovers. Made for Photo Tag, Spring 2013.

Ingredients Nutrition

  • 14 cup olive oil, virgin, separated
  • 1 14 cups onions, sweet, finely chopped
  • 14 cup shallot, french, finely chopped
  • 1 cup red pepper, sweet, finely chopped
  • 1 tablespoon basil, fresh finely sliced
  • 1 teaspoon red pepper flakes (may use less if preferred)
  • 1 teaspoon sugar, white
  • 12 teaspoon salt, sea
  • 1 tablespoon balsamic vinegar (red or white may be used)
  • 3 garlic cloves, minced
  • 6 cups tomatoes, chopped (peeled optional)
  • 350 g linguine
  • 18 cup parmesan cheese, grated
  • 18 cup pecorino cheese, ground


  1. In a large pan, heat 2 tbsp of oil over medium high heat and saute the onions, shallots and red pepper until softened.
  2. Add the basil, sugar, pepper flakes, salt, balsamic vinegar and garlic, stir for 1 minute then add tomatoes and juice and bring to a boil.
  3. Once boiling, reduce heat to medium low and simmer for about 10 minutes, until tomatoes are soft and sauce has thickened.
  4. Cook linguine according to package directions, saving 1/2 cup of pasta water, drain the noodles.
  5. Add the 1/2 cup of pasta water and 2 tbsp of olive oil to the tomatoe sauce and allow to simmer for 5 minutes.
  6. Serve the sauce over the pasta noodles and garnish with both the parmesan and pecorino cheeses.

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