Corzetti pasta with spicy fresh tomato sauce is a quick take on arrabbiata sauce, a traditional spicy sauce from Southern Italy. While classic arrabbiata sauce is made with tomato sauce and is simmered for many hours, our corzetti recipe uses fresh cherry tomatoes, which are briefly sautéed in extra virgin olive oil with green chillies and dried crushed red pepper until they turn into a deliciously spicy sugo al pomodoro.
Although you can also use tagliatelle or maltagliati, we find that corzetti is the perfect pasta shape for catching this spicy fresh tomato sauce.
Corzetti Pasta with Spicy Fresh Tomato Sauce
500 gr cherry tomatoes, cut into halves
100 gr green chillies, diced
5 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
Dried crushed red pepper flakes to taste
Salt and pepper
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the chopped garlic, red pepper flakes and diced green chillies and sauté for 1 minute, stirring constantly.
Add the cherry tomatoes and cook for about 10 minutes (tomatoes should form a thick sauce while keeping their consistency). Add basil and season with salt and pepper.
Toss the cooked corzetti pasta in the spicy fresh tomato sauce until the sugo coats the pasta. Serve immediately. We don’t recommend adding any kind of cheese on this pasta sauce as the best quality of the dish is the contrast between the sweetness of the tomatoes and the heat of the red pepper flakes and green chillies.