Reginetti all'Arrabbiata

Sfoglini Reginetti all'Arrabbiata

Sugo is an Italian style tomato sauce, made by cooking ripe tomatoes with aromatics making it a great base to any sauce or soup recipe. If you don't have sugo, use a good quality tomato sauce, passata, or crushed tomatoes.



  • 2 dried Calabrian chilis

  • 4 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 15 ounces sugo 
  • 12 ounces Sfoglini Semolina Reginetti
  • Grated Parmigiano-Reggiano cheese, to taste


      Remove the stems from the chilis and chop finely (seeds and all!). 

      It's best to use a large pan with high sides for the sauce (large enough to hold all of the cooked pasta). Add the olive oil to the pan with the chilis and garlic. Turn the heat to medium high. Once the heat gets up to temperature, let the chilis and garlic fry and sizzle for 1-2 minutes until the garlic begins to turn golden brown.

      Pull the pan off the heat and add the sugo carefully as the tomatoes will splatter when it hits the oil. Add 3/4 cup of water to the pan. Return the pan to medium-high heat and let it simmer, infusing the tomatoes with the garlic and chili. After 3-4 minutes, turn the heat off. `

      Bring a large pot of salted water to a boil. Cook the Semolina Reginetti until al dente, about 8-9 minutes. The pasta will cook for a few minutes in the sauce, so make sure it's not too soft. Drain pasta, reserving 1/2 cup water for the sauce. 

      Add the pasta and cooking water to the pan with your sauce, cook over medium-high heat, stirring occasionally for another 2-3 minutes.

      Serve pasta topped with grated Parmigiano-Reggiano cheese

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