Spaghetti arrabbiata is a super easy vegetarian pasta recipe that will become a weeknight dinner staple! Al dente pasta is coated in a spicy homemade tomato sauce that’s just begging for a salad and some garlic bread to come alongside.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
With just 10 ingredients, this recipe is ready in about 30 minutes, making it another quick dinner recipe I know you’ll love! I’m pretty accustomed to spicy food so I didn’t think this was very spicy, but my family had other opinions.
Even if you don’t love spicy food, I urge you to give this spaghetti a try. It’s easy to adjust the spice level in this dish, so start small and you can always add more as you go!
What is arrabbiata sauce?
Arrabbiata (sometimes spelled arrabiata) is a spicy pasta sauce made from olive oil, tomatoes, garlic, and crushed red pepper flakes. It originated in Rome, Italy. Arrabbiata means “angry”, which represents the spiciness of the dish.
Ingredients
- Spaghetti
- Olive oil
- Yellow onion
- Garlic
- Crushed red pepper flakes
- Crushed tomatoes
- Sugar
- Salt & pepper
- Basil
How to make spaghetti arrabbiata sauce from scratch
- Cook the pasta according to package directions, reserving 1/2 cup pasta water.
- Heat olive oil in a large sauté or sauce pan over medium heat.
- Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and crushed red pepper flakes and cook, stirring, for 1 minute.
- Add the crushed tomatoes, sugar, and salt and pepper to taste. Bbring to a bubble, then reduce the heat and simmer 15-30 minutes, stirring occasionally.
- Remove from the heat and add basil. Stir in a bit of pasta water if it has become too thick.
- Toss pasta and sauce together and serve.
Top tips
Do I need to add sugar?
The sugar is technically optional in this recipe, but it helps balance out the acidity in the tomatoes and gives it more of a restaurant quality taste. If you prefer not to cook with sugar you can leave it out.
Choosing canned tomatoes
The quality of your canned tomatoes will make or break your sauce. I suggest choosing the best quality possible. If San Marzano tomatoes are available, I recommend always choosing those.
I usually purchase (affiliate link) Alessi brand tomatoes, but also love Muir Glen. There are lots of other authentic, high quality brands out there.
Can I freeze arrabbiata pasta?
Yes, you can cook the sauce completely, allow it to cool, then transfer to an airtight, freezer safe container to store in the freezer for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight and reheat in a saucepan over medium heat.
I recommend only freezing the sauce and cooking the pasta fresh right before serving.
Tips for customizing spaghetti arrabbiata
- Use whatever pasta shape you have on hand such as penne or rigatoni
- Substitute the crushed tomatoes from diced tomatoes
- Adjust the heat in this dish by adding more or less crushed red pepper flakes
- Serve with a salad or top with grilled veggies for extra nutrients
- Add plant based meatballs or my eggplant meatballs for extra protein
More pasta recipes
- Tomato and Feta Pasta
- Easy Fettuccine Alfredo
- Pesto Linguine with Crispy Balsamic Chickpeas
- Spaghetti Aglio Olio
- Roasted Garlic and Tomato Penne
- Olive Oil Alfredo Sauce
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Spaghetti Arrabbiata
Ingredients
- 16 ounces spaghetti
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon minced garlic, about 4-5 cloves
- 1 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes
- 1 teaspoon granulated sugar
- Coarse kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, torn
Instructions
- Heat olive oil in a large sauté pan or medium saucepan over medium heat.
- Add the onion and a pinch of salt and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and crushed red pepper flakes and cook, stirring, for 1 minute more.
- Add the crushed tomatoes and sugar and stir to combine. Bring to a bubble, then reduce the heat and allow to simmer for 15-30 minutes.
- While the sauce is simmering, bring a large pot of water to a boil. Cook and drain pasta according to package direction, reserving 1/2 cup pasta water before draining.
- Remove the sauce from the heat, season with salt and pepper to taste, and add the basil. Toss the sauce with the spaghetti and serve topped with additional red pepper flakes, basil, and parmesan cheese if desired.
Notes
Tips for customizing
- Use whatever pasta shape you have on hand such as penne or rigatoni
- Substitute the crushed tomatoes with diced tomatoes
- Adjust the heat in this dish by adding more or less crushed red pepper flakes
- Serve with a salad or top with grilled veggies for extra nutrients
- Add plant based meatballs or my eggplant meatballs for extra protein
Leave a Reply