Arrabbiata spaghetti is a traditional Italian pasta dish where spaghetti is coated in a simple but spicy tomato sauce with dried chili and garlic.
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In our house we simply call this dish "spicy spaghetti", which we find to be a fitting name and easier to pronounce than arrabbiata. The sauce tastes like a classic, Italian tomato sauce, only with some added spice which in my opinion gives it a much more exiting flavor.
Arrabbiata is an incredibly simple sauce, and only 6 ingredients are required to make this dish. It's really affordable, super easy, and you can vary it endlessly.
If you love this recipe, you might also want to check out my Spicy Harissa Pasta.
Ingredients
A classic arrabbiata sauce is made by combining garlic, tomatoes, olive oil, salt and dried chili. In this recipe we use canned diced tomatoes for simplicity, and red pepper flakes for the chili.
Arrabbiata is usually served with penne, but I choose to make it with spaghetti. You can of course use your pasta of choice.
Instructions
Boil the spaghetti in a pot of water following package instructions. Different types of pasta can require various cooking times, so make sure to the pasta so that it's cooked through when the sauce finishes.
Meanwhile, in a pot, warm the olive oil on medium to high heat. Add grated or finely chopped garlic, along with red pepper flakes, and sauté for about 30 seconds until fragrant.
Add the canned diced tomatoes and salt to the pot with the garlic and pepper flakes, cover it with a lid and leave the sauce to simmer for at least 15 minutes. Add any additional seasoning to taste.
Drain the water off the boiled spaghetti, and add it to the sauce to coat evenly. Optionally, you can serve the pasta with parmesan, black pepper or basil leaves on top.
💡 TIP! If you're using low quality canned tomatoes, they tend to be more acidic, and I therefore recommend adding a pinch of sugar to the sauce.
Top tips
- Leave enough time for the sauce to simmer. This is essential for the sauce to really build flavor.
- Cheaper tomatoes tend to be more acidic as they are usually picked and canned before they are completely ripe. If necessary, you can add sugar to taste to balance out the flavors.
Serving suggestions
- Serve the arrabbiata spaghetti with a simple green side salad.
- The dish is fantastic served with some crusty bread.
- Although the pasta dish is typically served as a main, you can also use it as a side dish and serve it with roasted or grilled meat.
Love simple pasta dishes? Check out my collection of healthy pasta recipes, including garlic basil pasta, jollof spaghetti and chicken and pesto pasta.
Variations
With meat: Feel free to serve the pasta with cooked diced chicken, shrimp or sausage for added protein.
With vegetables: I love adding roasted mixed vegetables to the sauce. Try adding roasted cherry tomatoes, zucchini and peppers - or check out my Mediterranean roast vegetables for inspiration.
Gluten free: Serve the arrabbiata sauce over gluten free pasts if you prefer.
Leftovers
Store leftover spaghetti arrabbiata in a refrigerator for up to 4 days. Reheat it in a pot or microwave, and serve it warm.
You can also freeze it for up to 6 months, but keep in mind that defrosted and reheated spaghetti tends to be softer than freshly cooked spaghetti.
If you plan on freezing the meal, I suggest only freezing the sauce separately, and cooking spaghetti whenever you're ready to eat it. The arrabbiata sauce keeps really well both refrigerated and frozen.
Frequently asked questions
Absolutely. Although the dish is commonly made with dried chili, you can use fresh chili if you prefer.
Arrabbiata is typically served with penne, but it can also be served with fusilli, spaghetti, tagliatelle or any other pasta.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Arrabbiata Spaghetti
Ingredients
- 8 oz spaghetti (225 g)
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 14 oz can of diced tomatoes (400 g)
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- Boil the spaghetti in a pot of water following package instructions. Different types of pasta can require various cooking times, so make sure to the the pasta so that it’s cooked through when the sauce finishes.
- Meanwhile, in a pot, warm the olive oil on medium to high heat. Add grated or finely chopped garlic, along with red pepper flakes, and sautee for about 30 seconds until fragrant.
- Add the canned diced tomatoes and salt to the pot with the garlic and pepper flakes, cover it with a lid and leave the sauce to simmer for at least 15 minutes. Add any additional seasoning to taste.
- Drain the water off the boiled spaghetti, and add it to the sauce to coat evenly.
Video
Notes
- Leave enough time for the sauce to simmer. This is essential for the sauce to really build flavor.
- Cheaper tomatoes tend to be more acidic as they are usually picked and canned before they are completely ripe. If necessary, you can add sugar to taste to balance out the flavors.
- Store leftover spaghetti arrabbiata in a refrigaretor for up to 4 days. Reheat it in a pot or microwave, and serve it warm.
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