This traditional pasta sauce is popular in Rome. It’s called arrabbiata (angry) because it’s hot and spicy. Increase or decrease the amount of red pepper flakes according to how “angry” you like it.

Covering the pot with a tea towel and the lid set ajar is a technique I came up with to keep sauces from coming out watery. The towel absorbs the excess moisture and keeps the cooking chamber condensation free.

Sun Oven Arrabbiata Sauce


1/4 cup olive oil

1 clove garlic, minced

2 ounces pancetta, chopped

2 (14-ounce) cans whole peeled tomatoes, with their juices, coarsely chopped

1/4 teaspoon redd pepper flakes

salt to taste

12 fresh basil leaves, torn into 1/2-inch pieces

2 tablespoons freshly grated pecorino romano cheese, plus more for serving

Additional 1 tablespoon olive oil for serving

1 pound penne rigate cooked according to the instructions on the package


Set Sun Oven out to preheat.

Combine the olive oil, garlic, and pancetta in a medium pot. Place the pot, uncovered, in the Sun Oven and cook until the pancetta begins to brown, 10 to 2o minutes. Stir in the tomatoes with their juices, the red pepper flakes, and salt. Cover the pot with a dark tea towel and the lid set ajar. Continue cooking in the Sun Oven until the tomatoes have reduced and separated from the oil, 40 minutes to 1 hour.

Toss the cooked pasta with the sauce in the pot. Stir in the Romano cheese and additional olive oil. Pass additional cheese when serving.

Makes 4 to 6 servings

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