Easy Spaghetti Arrabiata
Switch up spaghetti night and make something spicy. This EASY Spaghetti Arrabbiata recipe makes a zesty red sauce from scratch with San Marzano tomatoes, fresh garlic, and red pepper flakes to toss with hot spaghetti. This classic dish takes less than an hour to put together and is seriously delicious!
Spaghetti arrabbiata (pronounced aa·raa·bee·aa·tuh) originate in the Lazio region of Italy. This rich, red sauce is like marinara but spicy, thanks to fiery red pepper flakes. So, of course, it’s spicy, but you can always use less spicy peppers to calm the heat.
These easy-to-follow instructions will teach you to turn a can of San Marzano tomatoes and a handful of simple ingredients into a spicy marinara sauce with the perfect combination of sweet, tangy, smokey, and spicy flavors.
As is, this spaghetti arrabbiata is an excellent low-fuss option for meatless Monday, or you can serve it alongside chicken or shrimp for a meaty main course. “Arrabbiata” literally means “angry” in Italian, but don’t worry. The spices may be angry, but the spaghetti all’arrabbiata dining experience is delightful. Enjoy!
Why You’ll Love This Recipe
- The simple ingredients are true to authentic Italian spaghetti arrabiata.
- This is a great pasta recipe for beginners.
- It’s satisfying served with or without meat.
- You’ll make spicy red sauce from scratch in under an hour.
- Great for weeknights, casual gatherings, and dinner parties.
Ingredients You’ll Need
- Extra virgin olive oil – EVOO is your first layer of rich flavor, so use a pure cold-pressed extra virgin olive oil with an earthy, pleasantly briny flavor.
- Onion & garlic – This pair elevates the dish with tasty, aromatic flavors—any onion works. Yellow & white onion lend rich, savory flavor, while sweet onion, red onion, and shallots give a hint of sweetness. Fresh garlic is a must!
- Red pepper flakes – This is the key ingredient to turning up. Use more or less red pepper depending on your tolerance for hot and spicy food. Hot cherry peppers are an option.
- Canned San Marzano tomatoes – This is a variety of plum tomatoes with fewer seeds and thick, deep red flesh. They’re sweeter with umami undertones and naturally less acidic. Therefore, they’re best for quickly making velvety, full-bodied red sauce.
- Fresh basil – Gives the sauce some green and vibrant Italian flavor.
- Sugar– You only need a small amount to balance the acidity of the tomatoes.
- Salt & pepper – To taste. Use kosher or sea salt and freshly cracked black pepper if you have it!
- Spaghetti – I typically use high-protein spaghetti (Barilla makes a good one), but you know better than anyone what type of spaghetti you like. So feel free to use your favorite gluten-free version or favorite brand of spaghetti.
- Parmesan cheese – A red sauce recipe without freshly grated Parmigiano-Reggiano is practically unheard of. That said, the parm is optional but always recommended!
How To Make Spaghetti Arrabiata
Step 1: Sauté aromatics. In a large, heavy-bottomed saucepan or dutch oven, heat the oil over medium-high heat, add the chopped onion, and cook until soft. Next, stir in the minced garlic and red pepper and cook for another minute. At this point, your kitchen will already smell amazing.
Step 2: Simmer arrabbiata sauce and season. Add the tomatoes and sugar to the pan. Then, use a large, sturdy spoon to crush them and press out the juices. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens into a sauce (30-40 minutes). Remove from the heat, then stir in a handful of torn basil. Season to taste with salt and freshly cracked black pepper.
Step 3: Cook spaghetti. The tomatoes will take at least 30 minutes to thicken into an arrabbiata sauce, leaving plenty of time to cook your spaghetti. Bring a large pot of salted water to a rolling boil, add the pasta, and cook according to the package instructions. Drain well.
Step 4: Toss and serve. Add the hot pasta to the pan, and toss, coating each string of spaghetti in sauce. Grate fresh parmesan cheese over the top (if desired), and serve! See below for added protein ideas.
Recipe Tips
- When heating the EVOO, it should be hot but not so hot that it begins to smoke. If it’s too hot, the onion and garlic will cook before the flavors have a chance to intensify.
- The residual heat from the sauce will cook the pasta a bit further, so it’s best to cook it al dente according to the package instructions.
- Feel free to use a different type of pasta. Shapes that will soak up the yummy sauce like penne, capellini, linguine, and fettuccine are just a few of the many possibilities.
- Do not toss the pasta with oil. It creates a barrier between the noodle and the sauce, keeping the sauce from clinging to the noodle.
- Set some of the pasta water aside. After tossing everything together, add about a 1/4 of pasta water to loosen up the sauce if you need to.
Variations & Serving
Hold the cheese, and this arrabbiata sauce is dairy-free and vegan. You can serve it with spaghetti squash or zucchini noodles for a delicious Whole30 spicy spaghetti dinner.
It’s also great with pizza, crispy eggplant, mozzarella sticks, zucchini tots, and fried ravioli. You’ll love the spicy kick it gives to these savory recipes.
- Baked Chicken Parmesan
- Spaghetti Squash Meatball Casserole
- Low Carb Pizza Chicken
- Gluten-free Meatballs (these are a must-try cooked in an air fryer or oven)
- Chicken Meatballs
- Air Fryer Parmesan-Crusted Chicken
Make it a feast and serve spaghetti arrabiata with crusty bread and these tasty sides.
Storing & Freezing
Storing: Let leftovers cool to room temperature, then store in an airtight container or zip-top bag for 2-3 days.
Freezing: Feel free to make a double or triple batch of sauce to freeze. To freeze, let cool, pour into freezer-safe airtight containers or zip-top bags, leaving a couple of inches at the top, and freeze for 2-3 months—Thaw in the fridge before reheating.
Recipe FAQ
If your sauce has a bitter taste, the acidity from the tomatoes overpowers the sauce. Using canned San Marzano tomatoes is a way to avoid this as they’re naturally less acidic and picked and canned at their prime.
One way to balance the bitterness is by adding a tablespoon of white sugar. You can also add a pinch of baking soda to balance the acidity.
This sauce is best with San Marzano tomatoes, but canned Roma and cherry tomatoes are good alternatives. You can also use a can of Italian-stewed tomatoes.
The difference between the two sauces is the spice factor, adding red chile peppers or red pepper flakes to the sauce. Leaving that spice out creates a deliciously simple marinara for pasta.
*A note about the spelling: The correct Italian spelling for this dish is arrabbiata, but it’s commonly spelled arrabiata. I’ve used both spelling variations so anyone searching for the recipe can easily find it. It’s so simple and delicious I hope you’ll try it!
More Recipes with Italian Flavor
Italian Sausage Soup with Ravioli
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Easy Spaghetti Arrabiata
Equipment
- Sauté pan
Ingredients
- 3 tbsp extra-virgin olive oil
- 1/2 medium onion finely chopped
- 4 cloves garlic minced
- 1 tsp red pepper flakes more or less, to taste
- 28 oz can San Marzano tomatoes whole, with juices
- salt and pepper to taste
- 1 tbsp sugar
- 4 large fresh basil leaves torn into pieces
- 1 lb spaghetti I use the high protein varieties, but go with your favorite
- fresh parmesan cheese for topping
Instructions
- Heat the olive oil in a large saucepan or dutch oven over medium heat.
- Add the onion and sauté until soft, about 8-10 minutes (the finer they are chopped the faster they will cook).
- Add the red pepper flakes and minced garlic. Give it a good stir and simmer for about a minute until fragrant and just turning golden.
- Add the tomatoes and sugar and cook over medium-low heat, crushing with a large spoon, until starting to thicken (about 30-40 minutes), stirring occasionally.
- Remove from heat, stir in the fresh basil, and season with salt and pepper.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions to your desired texture.
- Toss with sauce and garnish with fresh parmesan cheese, if desired.
Notes
- When heating the EVOO, it should be hot but not so hot that it begins to smoke. If it’s too hot, the onion and garlic will cook before the flavors have a chance to intensify.
- The residual heat from the sauce will cook the pasta a bit further, so it’s best to cook it al dente according to the package instructions.
- Feel free to use a different type of pasta. Shapes that will soak up the yummy sauce like penne, capellini, linguine, and fettuccine are just a few of the many possibilities.
- Do not toss the pasta with oil. It creates a barrier between the noodle and the sauce, keeping the sauce from clinging to the noodle.
- Set some of the pasta water aside. After tossing everything together, add about a 1/4 of pasta water to loosen up the sauce if you need to.
Nutrition
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