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Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking – it’s delicious.
Serves 4
6 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely sliced
2 medium-hot red chillies, deseeded and finely sliced
2 x 400g tins of chopped tomatoes
3 tablespoons freshly chopped flat leaf parsley
400g salmon fillet, cut into 1cm cubes
500g rigatoni
salt to taste
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