Orange Arrabbiata Pasta

Orange Arrabbiata Pasta – Mediterranean Winter Pasta with Fennel & Burrata

This creamy pasta combines the spicy kick of Arrabbiata tomato sauce with fresh orange, aromatic fennel and delicate burrata. A Mediterranean-inspired vegetarian dish that is especially perfect for the cooler season.

⏱️ approx. 30 min | 🍽️ 2 servings | 🌱 Vegetarian | 🌶️ mildly spicy

Ingredients for Vegetarian Baked Arrabbiata Pasta with Bongiovi Sauce

  • 250 g pasta of your choice

  • 1 jar Bongiovi Arrabbiata sauce

  • 1 fennel bulb

  • 1 orange (zest + some juice)

  • 1 small onion or shallot

  • 1 garlic clove

  • 2 tbsp olive oil

  • 40–50 ml cream or plant-based alternative (optional)

  • 1 burrata

  • Salt, pepper

  • Fresh herbs to taste

Preparation

1. Cook the pasta
Cook the pasta in salted water until al dente. Reserve a little pasta cooking water.

2. Roast the fennel
Cut the fennel into fine strips and sauté in olive oil until golden brown.

3. Prepare the base
Finely chop the onion and garlic and sauté briefly. Add orange zest.

4. Refine the sauce
Stir in the Arrabbiata sauce, add a little orange juice and optionally cream. Let simmer briefly.

5. Combine the pasta
Add pasta to the sauce and stir with some cooking water until creamy.

6. Serve
Place burrata on top, open slightly and garnish with fresh herbs.

Tips & Variations

Milder: Add more burrata or a little extra cream.
Spicier: Use chili oil or extra chili flakes.
Vegan: Omit burrata or use a plant-based alternative.
More winter-style: Add toasted pine nuts or roasted tomatoes.

You’ll find more Italian recipes on our Bongiovi recipe blog.