Spice up your pasta routine with this fiery spaghetti arrabbiata!
It’s a Roman classic featuring al dente spaghetti and a bold tomato sauce generously laced with chilies and garlic.
And while “arrabbiata” means “angry” in Italian, there’s nothing but comfort in this spicy dish.
Make it once, and you’ll be hooked!
Why You’ll Love This Spaghetti Arrabbiata
Quick Dinner: From pantry to plate, you can have this Italian classic ready in under 30 minutes. It’s ideal for busy weeknights!
Bold & Spicy: The combination of aromatic garlic, savory onion, rich crushed tomatoes, and sliced chilies delivers a perfectly spicy and robust dish.
Budget-Friendly: Made with basic kitchen staples, you get restaurant-quality pasta at a fraction of the price.
Customizable Heat: Mild or extra fiery, you can adapt the spice level to suit your taste.
Ingredients
- Spaghetti: Spaghetti is traditional, but you can use other pasta shapes if you prefer.
- Olive Oil: A generous glug for sautéing the garlic, onion, and chilies.
- Garlic & Onion: For depth of flavor.
- Fresh Chili Peppers: The key ingredient that gives arrabbiata its signature heat. I like cherry peppers!
- Crushed Tomatoes: The base of the sauce. San Marzano tomatoes are best for their sweet-tart flavor and minimal acidity.
- Tomato Paste: Amps up the flavors and gives the sauce more depth.
- Sugar, Salt & Pepper: To balance the acidity of the tomatoes and enhance all the wonderful flavors.
- Fresh Basil: The ideal garnish, adding a bright, fresh flavor.
- Parmesan Cheese: An optional garnish.
How to Make Spaghetti Arrabbiata
Simple enough for a weeknight dinner yet impressive enough for entertaining, spaghetti arrabbiata is easy enough for anyone to make, no matter their skill level!
All it takes is a bit of frying, stirring, and tossing. Here are the steps:
1. SAUTÉ the garlic, onion, and chilies in oil over medium-low heat.
2. STIR in the tomato paste and cook for 3-5 minutes before adding the crushed tomatoes, sugar, salt, and pepper.
3. COOK, stirring often, for 10-15 minutes.
4. BOIL the pasta in salted water until al dente. Drain and save some of the pasta water.
5. STIR the chopped basil into the sauce off the heat. Taste and season as needed.
6. TOSS the spaghetti into the sauce. Add some of the pasta water if it’s too thick.
7. SERVE with extra basil and freshly grated Parmesan cheese. Enjoy!
Tips For the Best Spaghetti Arrabbiata
I’ve been perfecting this recipe for years, and there’s something deeply satisfying about the way the chili-infused olive oil mingles with garlic and tomatoes.
It’s my go-to dish when I want something bold and unapologetic.
Here are a few tips for success:
- Quality matters. Good olive oil, quality canned tomatoes, fresh garlic, and freshly grated cheese make a world of difference.
- Al dente is best. The pasta will soften as it absorbs the sauce. So, for the best results, boil the spaghetti just until al dente (firm to the bite).
- Use fresh tomatoes. For a brighter sauce, use 3-4 pints of halved cherry tomatoes instead of canned.
- Balance the heat. Adjust the amount of fresh chili to your heat preference. Start with less and add more gradually as needed. You can also swap in red pepper flakes if that’s all you have.
- Don’t skip the cheese. While Nonna might raise an eyebrow at adding cheese to this spicy number, a light dusting of Parmesan or Pecorino Romano adds just the right touch of saltiness to complement the heat.
- Try tasty variations. Add protein such as grilled chicken, shrimp, clams, or Italian sausage for a heartier meal.
- Make it a meal. Serve with a simple arugula salad and crusty Italian bread to mop up the sauce. A glass of red wine, such as Chianti, also pairs perfectly.
How to Store
Like many pasta dishes, I don’t recommend freezing this. Pasta doesn’t always thaw well.
But you can make the sauce and store that in advance. Here’s how:
To Store: Transfer cooled leftovers to an airtight container. Refrigerate for 3-4 days. For best results, store the pasta and sauce separately to prevent the pasta from becoming too soggy.
To Freeze: Transfer the cooled sauce (not the pasta) to an airtight container and freeze for 2-3 months. Thaw in the fridge before reheating and serve with fresh pasta.
To Reheat: Warm the sauce and leftover pasta in a skillet over medium heat with a splash of water. Reheat the sauce in the same way and serve with fresh pasta.
Who else is a fan of spicy pasta? Drop a comment if you like your arrabbiata mild or blazing hot – I’m firmly in the ‘more chili please’ camp!
More Hearty Pasta Dishes You’ll Love
Penne Bolognese
Rigatoni al Forno
Creamy Beef and Shells
Broccoli Cheddar Orzo
Spaghetti Arrabbiata
4
servings10
minutes20
minutes318
kcalSpaghetti arrabbiata is a classic Italian dish featuring al dente spaghetti tossed in a bold, spicy tomato sauce. It’s quick, easy, and fiery hot!
Ingredients
1/4 cup extra-virgin olive oil
1 small onion or shallot, diced
4-6 cloves garlic, thinly sliced or minced
2-3 fresh chili peppers, seeded and finely chopped
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 ounces spaghetti
1/4 cup fresh basil, roughly chopped (plus more for garnish)
freshly grated Parmesan cheese, for garnish
Instructions
- In a large skillet over medium-low heat, warm the oil. Add the onion, garlic, and chili peppers and cook, stirring frequently, for 5-7 minutes. Watch closely so the garlic doesn’t burn.
- Add the tomato paste and stir constantly for 2-3 minutes. Add the crushed tomatoes, sugar, salt, and pepper. Stir well and bring to a simmer. Let cook, stirring often, for about 10–15 minutes.
- While the sauce simmers, cook the pasta in a large pot of salted water per the package instructions to al dente. Drain, but reserve 1 cup of pasta water.
- Once the sauce has thickened, remove the skillet from the heat. Stir in the basil, taste, and season with more salt and pepper, if needed.
- Add the cooked pasta and toss until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Serve immediately with fresh basil and grated Parmesan cheese, if desired. Enjoy!
Notes
- Use 2–3 teaspoons of red pepper flakes instead of fresh chilies.
- After the sauce has thickened, feel free to blitz it with an immersion blender for a smoother finish. If using a blender, allow the sauce to cool slightly first.
- Swap the canned tomatoes for 3-4 pints of cherry tomatoes, halved.
