Origin: European, Italian
Method: Grill, StovetopJump to Recipe
We first discovered arrabbiata pasta a few years ago when we wanted a flavorful pasta sauce to use up homegrown tomatoes and peppers from our garden. It has since become one of our favorite homemade pasta sauce recipes. Combined with grilled Italian sausages, this spicy pasta recipe is sure to become a favorite for those that love their pasta with a little added kick.
Making the Grilled Italian Sausage Pasta with Fire Roasted Arrabbiata Sauce
What is Arrabbiata Sauce?
Arrabbiata is translated to angry in Italian, and that sums the sauce up perfectly. Arrabbiata is basically a spicy marinara sauce that originated in Rome and is common in Italy. It makes the perfect sauce to kick up the heat and flavor in your favorite pasta dishes.
Making the Homemade Fire Roasted Arrabbiata Sauce
This homemade arrabbiata sauce recipe is packed with flavor with fire roasted tomatoes, onion, and peppers. While many recipes will take shortcuts and use dried red pepper flakes, our Arrabbiata sauce recipe is packed with fresh chilis, red wine, and roasted garlic and onion. It is also easy to make in larger batches and can for use throughout the year.
Roast the tomatoes, onions, and garlic
Remove the stems, and if desired, seeds from the chili peppers. Quarter the onion and remove the outer onion skin, then cut the onion into ½-inch pieces.
Remove the skin from the garlic cloves then place the tomatoes, onion, peppers, and garlic on a roasting pan.
Drizzle with olive oil and sprinkle with salt. Preheat your grill, smoker, or oven to 450 degrees and roast for about 20 minutes. Flip the tomatoes and veggies over and roast for an additional 15-20 minutes.
Finishing the Arrabbiata Sauce
Place the roasted tomatoes and veggies in a large pot or Dutch oven on your stovetop. Add the olive oil and sauté over medium heat for a few minutes.
Rinse the fresh basil leaves, then cut into small strips or finely dice.
Add the red wine, seasonings, tomato paste, lemon juice, Calabrian chilis, sugar, and basil to the pot with the vegetables and bring the mixture to a boil then reduce to a simmer. Simmer the homemade sauce for about 30 minutes, then remove from the heat. Allow to cool slightly, then blend the sauce in a blender, food processor, or using an immersion blender.
Return the sauce to the saucepan, cover, and keep on a low simmer to keep warm.
Grill the Italian Sausage
If you already have the grill going for the sauce, add the Italian sausages to the grill and cook over direct heat until cooked through, flipping a few times while cooking. We like this dish spicy, so we like to use hot or medium Italian sausages, but feel free to use your favorite.
If you are not making this grilled Italian sausage pasta on your grill, you can cook the Italian sausages in a skillet on your stovetop. Sausage is done when it reaches an internal temperature of 160 degrees.
Once the sausage is done cooking, remove the sausages from the grill and place on a cutting board. Slice the sausage into bite size pieces by slicing on the diagonal.
Serving the Grilled Italian Sausage Pasta with Arrabbiata Sauce
While the sausage is grilling, prepare your pasta of choice. Cook the pasta to al dente. Bronze cut radiatori is our pasta of choice because it does such a great job of holding onto the flavorful and spicy arrabbiata sauce. Campanelle, penne rigate, fusille, and castellane also make great pasta choices for the homemade arrabbiata pasta.
We like to serve the Arrabbiata pasta with sautéed onions and bell peppers, so while the pasta is cooking, we sauté some bell peppers and onion until soft, to add to the final dish.
To finish the fire roasted pasta, toss the homemade arrabbiata sauce with the al dente pasta, and carefully stir in the sliced Italian sausage and peppers and onions, if using. Top with fresh parmesan and fresh basil if desired. Serve warm with a bottle of red wine and enjoy.
For more great Italian recipes, be sure to check out some of the best homemade Italian recipes here:
- Italian Style Parmesan Wings
- Smoked Meatballs with Burrata
- Grilled Chicken Spiedini
- Cast Iron Spinach Artichoke Dip
- Smoked Lasagna
- Florentine Style Salmon Lasagna
- Bowtie Chicken Pasta with a Balsamic Mascarpone Sauce
- Sous Vide Florentine Style Porterhouse
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Italian Sausage Pasta with Fire Roasted Arrabbiata Sauce
- 2 Italian Sausage
- Red Bell Pepper
- 28 Ounce Roma or San Marzano Tomatoes
- 4 Garlic Cloves
- 2 Jalapeno Peppers
- 2 Serrano Peppers
- 1 White Onion Cut into ½-inch pieces
- ½ Cup Red Wine
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Fresh Basil Finely chopped
- 1 Tablespoon Calabrian Peppers
- 1 Tablespoon Olive Oil
- 1 Tablespoon Sugar
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- Peel the onions and garlic, and quarter the onion and cut into ½-inch pieces. Remove the stems and seeds from the peppers and cut in half lengthwise.
- Place the tomatoes, peppers, onions and garlic on a roasting pan. Drizzle with olive oil and sprinkle with salt.
- Preheat your grill, smoker, or oven to 450 degrees and roast for about 20 minutes. Flip the tomatoes and veggies over and roast for an additional 15-20 minutes.
- Remove the tomatoes and veggies to a sauce pot or Dutch oven and add in about a tablespoon of olive oil. Sauté for about 5 minutes over medium heat.
- Add in the remaining sauce ingredients and stir to combine. Bring to a boil, then reduce to a simmer, and simmer for about 30 minutes.
- Allow to cool slightly then blend until smooth with an immersion blender or in a food processor or blender. Return the sauce to the saucepan, cover, and heat over a low simmer to keep warm.
- Grill the Italian sausage on your grill or in a skillet until the reach an internal temperature of 160 degrees, then remove to a cutting board and cut into slices.
- If desired, cut some additional onion and bell peppers into ½-inch pieces and sauté in oil until soft.
- Cook your desired pasta, following package instructions, until al dente.
- Gently stir together the pasta, sauce, grilled sausage, and peppers and onions. Serve warm and top with shredded parmesan cheese and fresh basil.