Truffle Arrabbiata Recipe

Overview

This truffle arrabbiata serves four and takes about 35 minutes, including pasta cooking time. The sauce is built from garlic, dried chili, crushed tomatoes, and olive oil, then finished with truffle oil after the heat is turned off.

Use a modest amount of truffle oil at first; its aroma is powerful and can overwhelm the tomato and chili. Tossing the pasta with sauce and a little pasta water creates a glossy coating rather than a watery pool at the bottom of the bowl.

Ingredients

• 12 ounces (340 g) dried spaghetti, bucatini, or rigatoni
• 2 tablespoons extra-virgin olive oil, plus more for serving if desired
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes, or 1/4 teaspoon for a milder sauce
• 1/4 teaspoon fine salt, plus more for the pasta water
• 1 can (28 ounces/800 g) crushed tomatoes
• 1/2 teaspoon granulated sugar, only if the tomatoes taste sharply acidic
• 1/4 cup (60 ml) reserved pasta water, plus more as needed
• 1 to 1 1/2 teaspoons truffle oil, divided
• 2 tablespoons finely chopped fresh parsley or basil
• 1/4 cup (20 g) finely grated Parmesan, optional
• Freshly ground black pepper, to taste

How to make it

1. Boil the pasta water. Bring a large pot of water to a full boil. Salt it generously—it should taste noticeably seasoned—then add the pasta. Cook according to the package directions until just al dente. Before draining, scoop out at least 1 cup of the starchy cooking water.

2. Start the aromatic base. While the pasta cooks, warm the olive oil in a large skillet or sauté pan over medium-low heat. Add the sliced garlic and cook for 2 to 3 minutes, stirring often, until the slices are pale golden and fragrant. Do not let them turn dark brown; browned garlic can make the sauce bitter.

3. Bloom the chili. Stir in the red pepper flakes and cook for 20 to 30 seconds. The oil should become aromatic, but the flakes should not scorch. If the garlic is browning too quickly, lower the heat immediately.

4. Simmer the tomatoes. Carefully add the crushed tomatoes, salt, and black pepper. Stir to combine, then bring the sauce to a gentle simmer. Cook uncovered for 15 to 18 minutes, stirring occasionally. It is ready when it looks thicker, the raw tomato smell has faded, and a spoon dragged through the sauce leaves a brief trail.

5. Adjust the acidity. Taste the sauce. If it is harsh rather than pleasantly tangy, stir in the sugar. Add only the listed 1/2 teaspoon at first; the sauce should still taste like tomato, not sweet.

6. Combine the pasta and sauce. Drain the pasta while it is still firm in the center and add it directly to the skillet. Add 1/4 cup of pasta water and toss over medium-low heat for 1 to 2 minutes. The sauce should coat the pasta and look glossy. Add another tablespoon or two of pasta water if it looks thick or catches on the pan; add more only gradually.

7. Finish with truffle. Turn off the heat and let the pan stand for about 30 seconds. Stir in 1 teaspoon of truffle oil, then taste. Add the remaining 1/2 teaspoon only if you want a stronger aroma. Fold in the herbs and Parmesan, if using. Serve immediately with extra black pepper and a light drizzle of truffle oil if desired.

Expert tips

• Choose the pasta shape carefully: Spaghetti gives a classic presentation, while bucatini and rigatoni hold more of the chunky sauce.
• Add truffle oil off the heat: Prolonged high heat can flatten its aroma, so use it as a finishing ingredient rather than frying it with the garlic.
• Use truffle paste instead: Replace the truffle oil with 1 to 2 tablespoons of truffle paste, stirring it into the finished sauce off the heat. Check the label before adding salt because some pastes are already seasoned.
• For a milder dish, reduce the pepper flakes to 1/4 teaspoon and add more at the table. For more heat, use up to 1 teaspoon, but bloom it briefly so it does not burn.
• If the sauce tastes flat, add a pinch more salt before adding extra truffle oil. Salt often brings out the tomato flavor more effectively than additional oil.
• If the sauce is watery, simmer it uncovered for a few more minutes before adding the pasta. If it is too thick, loosen it with pasta water rather than plain water.
• If the pasta feels dry, toss it longer with a tablespoon of pasta water and a small drizzle of olive oil. The sauce should cling to the noodles, not sit separately in the pan.

Serving and storage

Serve truffle arrabbiata immediately while the sauce is glossy and the truffle aroma is fresh. It works well with a simple green salad or roasted vegetables.

Cool leftovers promptly, transfer them to a covered container, and refrigerate for up to 3 days. Reheat gently in a skillet with 1 to 2 tablespoons of water, tossing until hot. Add a small amount of fresh truffle oil after reheating rather than before storage, since its aroma is strongest when freshly added.

Frequently asked questions

Can I make truffle arrabbiata without truffle oil?

Yes. Make the arrabbiata sauce as written and finish it with 1 to 2 tablespoons of truffle paste, or leave out the truffle ingredient for a classic spicy tomato pasta. Do not substitute regular olive oil for truffle oil and expect the same flavor.

What type of truffle oil works best in this pasta?

Use a truffle oil you enjoy on its own, preferably one with a clear truffle aroma rather than an aggressively artificial smell. Start with 1 teaspoon and add more after tasting because brands vary considerably in strength.

How do I keep truffle arrabbiata from becoming greasy?

Measure the oil and add the truffle oil only after turning off the heat. Toss the pasta with sauce and starchy pasta water so the oil emulsifies with the tomato sauce instead of collecting on the surface.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, but the result will vary with the tomatoes' water content. Use about 2 pounds of ripe tomatoes, peel or grate them if desired, and simmer the sauce until thick enough to coat a spoon before adding the pasta.

Can I prepare the sauce ahead of time?

You can make the tomato sauce up to 3 days ahead and refrigerate it in a covered container. Reheat it gently, cook the pasta fresh, and add the truffle oil only when the pasta is ready to serve.

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