Spaghetti all’Arrabbiata (Easy Spicy Italian Pasta Recipe)
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Make Spaghetti all’Arrabbiata, a classic spicy Italian pasta sauce, in under 30 minutes using only five ingredients!
One of my favorite weeknight recipes is homemade Spaghetti all’Arrabbiata. I use to buy Rao Arrabbiata at the store, but for the last few years I have been making it at home. I tend to gravitate to this dish when I want to make something fast and easy!
The easiest way to describe this recipe is a simple homemade marinara sauce with spice! Which makes sense because “Arrabbiata” translates into “angry“. As in, the sauce is “angry” from the spicy red pepper flakes.
You can use this sauce with any noodle shape, not just spaghetti. Of course when making a pasta, you must have homemade focaccia bread and an easy olive oil and vinegar bread dip! If I have extra sauce, I use it when making homemade pizza!
Prep Time
10 Minutes
Total Time
30 Minutes
Servings
3 cups of sauce
Diet
Vegan, GF
Key Ingredient Notes
Pasta
You can use any kind of spaghetti or pasta noodle as you like. I prefer thin spaghetti, but that is a personal preference. Penne all’Arrabbiata is also a popular recipe. The only difference is that the recipe uses penne instead of spaghetti. The sauce is the same.
Tomatoes
I make this recipe with whole canned tomatoes. San Marzano tomatoes are my favorite tomatoes. Because they are lower in acidity and sweeter, I always recommend them when making a tomato sauce. You can use either whole or crushed tomatoes. If you want to use fresh tomatoes, I have included a section below on how to make this recipe with cherry tomatoes.
See the recipe card for the complete ingredient list and measurements.
Customizations Based on Your Needs
- Vegan: Spaghetti all’Arrabbiata is naturally vegan. If you are someone who likes cheese on their pasta, try the Follow Your Heart brand of vegan Parmesan cheese or one tablespoon of nutritional yeast. I like to add Gardin meatballs as well.
- Gluten-Free: Use gluten-free pasta such as brown rice, chickpea, or lentil-based noodles. Be sure to check labels to ensure they are certified gluten-free.
- Whole Food Plant-Based (WFPB): Sauté the garlic and chili in a splash of water or vegetable broth instead of oil. Use whole wheat, legume-based, or spiralized vegetable noodles. In place of cheese or a cheese alternative, stir 1 tablespoon of nutritional yeast into the sauce.
Mix-In Suggestions
- Veggies – When it comes to pasta, I almost always add in sautéed vegetables. My go-to veggies are mushrooms, zucchini, and/or broccoli.
- Flavor powerhouses: Add Kalamata olives and capers to make a pasta puttanesca-style sauce.
- Fresh tomatoes: Add whole cherry tomatoes to the skillet. Cook them over medium heat for about 8–10 minutes until they blister. Gently press some of them with a spoon to help them burst and release their juices into the sauce. Let them simmer longer for a thicker sauce.
Perfect Pairings
Frequently Asked Questions
If you tried this spicy tomato sauce recipe, or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Spaghetti all’Arrabbiata (Easy Spicy Italian Pasta Recipe)
Equipment
- 1 chef knife
- 1 cutting board
- 1 Saucepan
Ingredients
- 1 can 28 oz whole peeled San Marzano tomatoes (or high-quality Italian whole-peeled tomatoes)
- 1 tablespoon of extra-virgin olive oil or heat tolerant oil
- 1 medium yellow onion finely diced
- 4 – 6 cloves garlic thinly sliced
- 1 teaspoon salt
- 1 – 2 teaspoons crushed red pepper flakes adjust to personal preference
- salt and pepper to taste
- ¼ cup fresh parsley
Optional
- 8 – 10 fresh basil leaves or 1 teaspoon of dried basil
- ½ teaspoon dried oregano
Instructions
- Sauté the Onions: In a large pan, heat 1 tablespoon of extra-virgin olive oil over low-medium heat. Add 1 medium yellow onion, finely diced, and immediately sprinkle with a pinch of salt. Cook for 4–5 minutes until softened and translucent.
- Add Garlic and Spices: Add 4–6 cloves garlic, thinly sliced and 1–2 teaspoons crushed red pepper flakes to the pan. Sauté for 30–60 seconds until fragrant. Be careful not to burn the garlic.Note: Garlic burns quickly, so keep the heat on low-medium and watch carefully.
- Add Tomatoes and Salt: Add 1 can (28 oz) whole peeled San Marzano tomatoes to the pan. Stir to combine. If you are using whole tomatoes, break them up with your spoon. Add salt and stir well.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add Seasonings (Optional): If you like your sauce with ½ teaspoon dried oregano, add it here. If you want basil, and are using 1 teaspoon of dried basil, you will want to add it during this step. Stir well and simmer for another 5 minutes to allow the flavors to marry.
- Finish with Fresh Herbs: Before serving, top each plate with a sprinkle of fresh parsley. If you want to top with fresh basil, roll the leaves tightly and then make thin cuts. For the best flavor, it is important to cut basil once.
- Taste and Adjust the flavor: Sample the sauce and add salt, pepper, and red pepper flakes as you like. You can also add more dried oregano, dried basil, and/or fresh basil during this step.
Notes
- I always cook vegetables on a lower heat with less oil. This brings out their flavor while keeping them from becoming oily. Adding salt early draws out moisture and helps the onions cook evenly.
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- Refrigerator instructions: Once you cook the sauce, let it cool to room temperature. Then, pour it into an airtight container and store it in the fridge for up to five days.
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- Freezer instructions: Once you cook the sauce, let it cool to room temperature. Store in an airtight container or freezer bag. I always store sauce in freezer bags—it’s great for space management! Pour the room temperature sauce into a freezer bag, and remove any excess air. Lay the bag flat in the freezer. It takes up only as much space as it needs!
