Spaghetti all’Arrabbiata (Easy Spicy Italian Pasta Recipe)
Make Spaghetti all’Arrabbiata, a classic spicy Italian pasta sauce, in under 30 minutes using only five ingredients!
Servings: 3 cups
Calories: 324kcal
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!
Nutrition
Calories: 324kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2908mg | Potassium: 1462mg | Fiber: 11g | Sugar: 23g | Vitamin A: 1649IU | Vitamin C: 50mg | Calcium: 201mg | Iron: 6mg