Spaghetti Arrabiata is a quick and easy delicious pasta recipe tossed in a in a spicy tomato sauce. This dinner, also known as angry pasta due to the spice levels, is ready to serve in just 20 minutes!
Jump to:
❤️ Why you'll love it
Quick and Easy Dinner: this easy spaghetti arrabbiata recipe is perfect for Pasta nights and is ready in just 20 minutes
Feeds a crowd: this vegetarian recipe easily feeds 6-8 people
Easy to adapt: you can easily adjust the heat level by using more or less dried chili pepper flakes
🥘 Ingredients
As an Amazon Associate I earn from qualifying purchases.
Dried spaghetti: I love Dreamfields spaghetti and use this when choosing to make a dried pasta, bonus it is vegan!
Extra virgin olive oil
Fresh tomatoes: I used ripe beefsteak tomatoes, 3 medium sized whole tomatoes equals about 1 pound
Fresh garlic cloves: look for a large bulb with larger cloves that are not sprouting
Onion: a white or yellow onion will work best
Red pepper flakes: I used dried red chili peppers
Parmesan cheese: buy the brick and shred the cheese for the best flavor
Fresh basil: torn and stirred into the sauce as well as used as a garnish
Sugar: a small amount is used to balance out the flavors.
Salt
Black pepper
🔪 Instructions
Make the pasta:
- In a large pot of water, cook dried pasta according to package instructions until pasta is al dente. Drain, rinse, and return pasta to pot with ½ tablespoon of olive oil, tossing to coat. Set aside
To make the arrabbiata sauce:
- In a large skillet, heat remaining olive oil over medium-high heat.
- Add the diced onion and garlic and saute for 2 minutes, until onion has softened.
- Stir in the tomatoes, red pepper flakes, salt, pepper, and sugar. Bring tomato sauce to a boil. Reduce heat and simmer on low for 7 minutes. Add up to ¼ cup of water if needed.
- Transfer the sauce to the pot with the cooked pasta. Toss to coat well.
- Stir in the fresh basil and transfer pasta to serving dishes. Top with freshly grated parmesan cheese and basil.
🥄 Equipment
Large pot
Wooden spoon
Large skillet: to make the arrabiata sauce
Chef knife:
Cutting board: needed to prep the tomatoes and garlic
Microplane zester: used to finely shred the fresh parmesan cheese
🥫Storage
Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.
Reheat: warm leftovers with ¼ cup water in a large pan on the stove top over low heat until warmed through.
📖 Variations
- Substitute any dried pasta of choice, you don't have to use spaghetti, feel free to use a good quality fresh pasta in place of dried.
- Adjust the spice level by lowering or increasing the amount of red chilli flakes.
- Add cooked shrimp or chicken to the sauce when tossing.
- Substitute 2 cups canned diced tomatoes for the fresh tomatoes.
💭 Top Tips
- If the tomato sauce seems to dry out as it is simmering, add ¼ cup water to loosen it up some.
- For best flavors, stick with fresh parmesan cheese over dried
- If concerned about this being a vegetarian dish, be sure to check the ingredients for parmesan cheese. If it says animal rennet, it is not vegetarian.
📚 Related Recipes
My family loves this casserole recipe for Spaghetti Pie!
Try this doctored up pasta sauce with spaghetti for a fast weeknight dinner.
Homemade Pasta Sauce is made with canned tomatoes for convenience and is absolutely delicious!
🍽 Serve with...
Serve with a green salad topped with Italian Vinaigrette or your choice of dressing.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spaghetti Arrabiata
Equipment
- Wooden spoon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 375 grams dried spaghetti
- 3 medium fresh tomatoes , diced
- 1 medium onion , finely diced
- 6 large garlic cloves , chopped
- 2 tablespoons extra virgin olive oil , divided
- 2 teaspoons red chili pepper flakes , adjust according to heat tolerance
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper , optional
- ¼ cup torn fresh basil leaves
- 8 tablespoons finely shredded parmesan cheese
Instructions
Make the pasta
- In a large pot of water, cook dried pasta according to package instructions until pasta is al dente. Drain, rinse, and return pasta to pot with ½ tablespoon of olive oil, tossing to coat. Set aside.
To make the arrabbiata sauce
- In a large skillet, heat remaining olive oil over medium-high heat. Add the diced onion and garlic and saute for 2 minutes, until onion has softened.
- Stir in the tomatoes, red pepper flakes, salt, pepper, and sugar. Bring tomato sauce to a boil. Reduce heat and simmer on low for 7 minutes. Add up to ¼ cup of water if needed.
- Transfer the sauce to the pot with the cooked pasta. Toss to coat well.
- Stir in the fresh basil and transfer pasta to serving dishes.
- Top with freshly grated parmesan cheese and basil.
Heather Barker says
This sounds yummy!! I would serve it with French bread with garlic butter and a classic garden salad!
Serena Tawil says
This sounds easy and flavorful. We love asparagus and broccolini in our household, so I think I’d add one of those to this
Theresa Krier says
I know my husband would like spicy Italian sausage and garlic bread with this. Thank you ! kpkrier@kci.net
Barb Hahn says
I would add tomato cheese bread and a ceaser salad with this. Would make a great balanced meal! Yummy!
Judy Armstrong says
I would make this for a meatless meal and serve it with a great chopped salad. Yummy!
JK says
I would serve this with some prosciutto and mozzerella wraps or a white fish like cod or pollock.
Patty J Shay says
I would serve this with two things. I’d make an arugula, pecan, raisin salad, with raspberry vinegrette and a hot, fresh baked focaccia!!
Irene Casimiro says
My daughter and I make something similar in the hot summer months. We use fresh tomatoes, onion, lime juice, cilantro and last shrimp. To this/your recipe I would add a fresh garden salad.