Spaghetti Arrabiata
This rich, spicy spaghetti arrabiata requires just a handful of pantry staples and is very “hands off”. It can be prepped in less than 15 minutes and will simmer away for as little or as much time as you have until dinner is served.
Perfect for prepping before work, during kiddos’ naps or school or really any 15 minute pocket of your day!
Arrabiata in Italian means “angry” and in the case of this pasta sauce- spicaaaayyy. The good news is you can decide just how angry you like your sauce and adjust the spice level accordingly.
So what do I need to make it?
San Marzano tomatoes (the ones straight from Italy!), really good olive oil, lots of garlic, sweet yellow onion, red pepper flakes, salt, pepper, fresh basil and any pasta you love. I particularly love this brand!
Here are the key steps in creating this spaghetti arrabiata:
- First, add a generous glug of good quality olive oil in a stainless steel, cast iron or ceramic nonstick saute pan over medium heat.
- Then soften up the onion, add a little mountain of garlic and the pepper flakes. You can also use a crunchy chili oil like chili onion crunch (from Trader Joe’s) which is what I did.
- Add the tomatoes, crushing them by hand or with a potato masher. Season with salt, pepper and a sprinkle of sugar, if desired. The sugar helps balance the acidity in the tomatoes really nicely.
- Let the sauce simmer away, thickening and deepening in flavor. Serve over any pasta of choice and let the sauce really absorb into starchy pasta goodness. Top with lots of fresh basil or parsley!
Other uses for arrabiata spaghetti sauce:
Have leftover sauce or prefer to not use pasta? Here are some more ways to use it!
- use as a dip for garlic bread or mozzarella sticks
- add to pizza for a flavorful and spicy base
- spoon on top of baked chicken or white fish
- add to broth based soups for depth of flavor and extra tomato nutrition!
What should I serve with spaghetti arrabiata?
I highly recommend…
FAQ
Arrabiata is traditionally served over penne pasta, but you can truly choose any variety of pasta. In our house, we love spaghetti noodles.
Arrabiata is traditionally served over penne pasta, but you can choose any variety of pasta. In our house, we love spaghetti noodles.
Absolutely! Just omit the parmesan or use a vegan parmesan alternative.
This recipe really is best with canned San Marzano tomatoes. These tomatoes are picked at the height of their season and canned within hours. They offer a juicy, intensely rich flavor that you can’t always replicate with fresh tomatoes.
Make sure you get ‘extra virgin’ olive oil, not ‘light’ or ‘refined’ olive oil. Extra virgin means the oil was retrieved after the first press of the olives. It is the least refined and generally highest quality. The organic EVOO from Costco is ranked really high on consumer reports and it’s the one I always use!
Love this recipe? You’ll love these other easy pasta dinners!
Kale and butternut squash orzo
Roasted Rainbow vegetable orzo
Pasta with broccoli and sun-dried tomatoes
Alright what are we waiting for, let’s make it!
Spaghetti Arrabiata
- Prep Time: 15 minutes
- Cook Time: 15-60 minutes, depending on your simmer time
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: Italian
- Diet: Vegan
Description
Rich, balanced and perfectly spicy, this easy arrabiata sauce will make any pasta lover’s heart oh so happy!
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 sweet onion, finely chopped
- 6 cloves garlic, grated or minced
- 1 28oz can San Marzano tomatoes
- 1 teaspoon red pepper flakes OR 1 tablespoon chili onion crunch
- 1/2 teaspoon each kosher salt and fresh cracked pepper
- 1/2 teaspoon sugar, optional (see notes)
- fresh basil
- 10oz spaghetti or pasta of choice
- freshly grated parmesan, for serving
Instructions
In a large heavy bottomed skillet, add the olive oil over medium heat. Add the onions and saute until softened and translucent, 5-7 minutes. Add the garlic and saute another 2 minutes until fragrant. Add the chili crunch oil or red pepper flakes and stir. Season with salt and pepper. Add the tomatoes, crushing with your hands or using a spoon or masher to smash them up.
Simmer the sauce on low for at least 15 minutes but longer if you wish for even greater depth of flavor. Much of the liquid should evaporate and you will have a thick, rich tomato-y sauce. Muah!
Serve over pasta or tossed with pasta (up to you!) with parmesan and loads of fresh basil.
Notes
To make this gluten free use a certified gluten free pasta like chickpea, lentil or rice OR spaghetti squash or zucchini ‘noodles’.
To make this vegan, omit the parmesan.
The sugar is optional but helps to balance the acidity of the tomatoes nicely.
Nutrition
- Serving Size: 2.5oz pasta + 3/4 cup sauce
- Calories: 430
- Sugar: 8 g
- Sodium: 234.9 mg
- Fat: 15.7 g
- Carbohydrates: 63.1 g
- Protein: 11.3 g
- Cholesterol: 0 mg
I have never in my life wanted to learn to bottle food until this recipe.
Oh my gosh! So good. So so worth the hunt for San Marzano tomatoes. Hint- hunts QR code on their cans show grown in California. Read online they are not the same. I luckily found cans that had origin in Italy.
Make this sauce for spaghetti or bake a fresh loaf of sourdough (or buy it like me) put the sauce in a bowl and just dip it. I promise any way you eat it, you will be happy.
So glad you enjoyed it Teri!!
Tried out the Arrabiatta (Angry 🤣) spaghett! It was THE BEST! Those cento tomatoes are the bomb. My husband was a fan. Thank you for all the Hard work you put into sharing with us, it is Very much appreciated. We are doing our best in our “Mature age” to eat better but are at a loss at times. Following you helps tremendously.
Aw yay, thank you so much Bea!!