There’s something irresistible about a bowl of pasta that brings real heat, bold tomato flavor, and deep comfort all at once. Spicy Arrabbiata Pasta is one of those dishes that wakes up your taste buds from the very first bite. The sauce is fiery but balanced, rich yet fresh, with garlic infused olive oil and crushed red pepper flakes simmered into a vibrant tomato base. Tossed with perfectly cooked pasta, it’s simple, satisfying, and full of personality.
This is the kind of meal you make when you want dinner to feel exciting without being complicated. It’s fast enough for a weeknight, impressive enough to serve guests, and endlessly comforting when you’re craving something warm and bold. With just a handful of pantry ingredients and big, confident flavors, this pasta proves that you don’t need much to make something truly memorable.
Pasta Arrabiata Recipe
What Is Spicy Arrabbiata Pasta?
There’s something especially comforting about a bowl of pasta that delivers bold flavor and just the right amount of heat. Spicy Arrabbiata Pasta does exactly that, with a vibrant tomato sauce infused with garlic, olive oil, and red pepper flakes that bring warmth and depth to every bite. The sauce clings to the pasta, creating a dish that feels rich and satisfying while still tasting fresh and lively.
This is the kind of recipe you turn to when you want a simple dinner with real personality. It comes together quickly, uses everyday ingredients, and delivers big flavor without extra steps. Whether you’re cooking on a busy weeknight or craving something cozy and a little spicy, this pasta hits the spot with ease.
Why You’ll Love This Recipe
- Big flavor, minimal ingredients Made with pantry staples, yet tastes bold and satisfying
- Quick and weeknight-friendly Ready in about 30 minutes from start to finish
- Naturally vegan and dairy free No cream or butter needed for richness
- Customizable heat level Easily adjust the spice to your taste
- Comforting yet light Hearty enough to satisfy, without feeling heavy
How This Recipe Works
- Blooming the chili flakes in olive oil releases their full flavor and heat
- Gently sautéed garlic infuses the oil without turning bitter
- Tomatoes simmer briefly to stay bright and fresh rather than overly cooked
- Starchy pasta water helps the sauce cling to the noodles for a silky finish
Ingredients You’ll Need
For the Pasta
- 12 ounces pasta (penne is traditional, but rigatoni or spaghetti work well)
- Water, for boiling
- Salt, for pasta water
For the Arrabbiata Sauce
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced or minced
- 1½ teaspoons crushed red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes or whole tomatoes, crushed by hand
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Optional: ½ teaspoon sugar (only if tomatoes are very acidic)
Optional Garnishes
- Fresh parsley or basil, chopped
- Vegan Parmesan or grated Pecorino Romano (if not vegan)
Substitutions & Notes
- Use San Marzano tomatoes for the best flavor if available
- Swap chili flakes for fresh red chilies if you prefer
- Gluten-free pasta works well with this sauce
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of water to a rolling boil and season generously with salt. Add the pasta and cook according to package instructions until just al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
2. Heat the Olive Oil
In a large skillet or sauté pan, heat the olive oil over medium heat. Let it warm gently—hot enough to shimmer, but not smoke.
3. Bloom the Garlic and Chili
Add the garlic and crushed red pepper flakes to the oil. Cook for about 30–60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
4. Add the Tomatoes
Pour in the crushed tomatoes along with salt and black pepper. Stir well and bring the sauce to a gentle simmer.
5. Simmer the Sauce
Let the sauce cook uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly while staying bright and fresh. Taste and adjust seasoning as needed.
6. Combine Pasta and Sauce
Add the drained pasta directly to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
7. Finish and Serve
Remove from heat and taste one last time. Adjust salt or spice if needed. Serve hot, garnished with herbs or cheese if desired.
Tips & Tricks / Flavor Variations
- Extra spicy: Add more chili flakes or a drizzle of chili oil before serving
- Add protein: Toss in sautéed mushrooms, chickpeas, or grilled shrimp
- Herb boost: Finish with fresh basil or oregano for extra aroma
- Smoky twist: Add a pinch of smoked paprika
- Creamy version: Stir in a spoonful of cashew cream or plant-based cream
Make Ahead, Storage & Freezing Instructions
Make Ahead:
The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before tossing with fresh pasta.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing:
Arrabbiata sauce freezes well. Freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Serving Suggestions
- Serve with a simple green salad and lemon vinaigrette
- Pair with crusty bread or garlic toast
- Add roasted vegetables like zucchini or broccoli on the side
- Enjoy with a glass of red wine or sparkling water with lemon
This pasta also works beautifully as a base for a more filling meal when paired with roasted vegetables or protein.
Nutritional Notes (Approximate, Per Serving)
- Calories: 420
- Protein: 12g
- Fat: 14g
- Carbohydrates: 62g
- Fiber: 6g
Values will vary depending on pasta type and portion size.
Common Mistakes to Avoid
- Burning the garlic: Keep the heat moderate and stir constantly
- Overcooking the sauce: Arrabbiata should taste fresh, not dull
- Skipping pasta water: It helps emulsify and bind the sauce
- Under-seasoning: Salt brings out the tomatoes and heat
FAQs About Spicy Arrabbiata Pasta
Is arrabbiata pasta very spicy?
It’s meant to be spicy, but you can easily adjust the heat level by using less chili flakes.
Can I use fresh tomatoes?
Yes, but they’ll need longer cooking and may require added salt or sugar.
What pasta shape is best?
Penne is traditional, but any shape that holds sauce works well.
Is this recipe vegan?
Yes, as written it’s completely vegan.
Conclusion
Spicy Arrabbiata Pasta is proof that simple ingredients can create bold, unforgettable flavor. It’s fiery, comforting, quick to make, and endlessly adaptable—everything you want in a go-to pasta recipe. Whether you’re cooking for yourself or sharing a meal with others, this dish delivers warmth and satisfaction in every bite.
If you love easy dinners like Bacon and Spinach Pasta or One Pot Veggie Mac and Cheese, this recipe belongs in your regular rotation.
Bold, spicy, and ready in 30 minutes this Spicy Arrabbiata Pasta is the fiery comfort dinner you’ll want to make again and again. Save it for later!
Spicy Arrabbiata Pasta
Ingredients
For the Pasta
- 12 ounces pasta penne is traditional, but rigatoni or spaghetti work well
- Water for boiling
- Salt for pasta water
For the Arrabbiata Sauce
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic thinly sliced or minced
- 1½ teaspoons crushed red pepper flakes adjust to taste
- 1 can 28 ounces crushed tomatoes or whole tomatoes, crushed by hand
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Optional: ½ teaspoon sugar only if tomatoes are very acidic
Optional Garnishes
- Fresh parsley or basil chopped
- Vegan Parmesan or grated Pecorino Romano if not vegan
Instructions
1. Cook the Pasta
- Bring a large pot of water to a rolling boil and season generously with salt. Add the pasta and cook according to package instructions until just al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
2. Heat the Olive Oil
- In a large skillet or sauté pan, heat the olive oil over medium heat. Let it warm gently—hot enough to shimmer, but not smoke.
3. Bloom the Garlic and Chili
- Add the garlic and crushed red pepper flakes to the oil. Cook for about 30–60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
4. Add the Tomatoes
- Pour in the crushed tomatoes along with salt and black pepper. Stir well and bring the sauce to a gentle simmer.
5. Simmer the Sauce
- Let the sauce cook uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly while staying bright and fresh. Taste and adjust seasoning as needed.
6. Combine Pasta and Sauce
- Add the drained pasta directly to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
7. Finish and Serve
- Remove from heat and taste one last time. Adjust salt or spice if needed. Serve hot, garnished with herbs or cheese if desired.
Video
Notes
📝 Notes
- Use good-quality canned San Marzano tomatoes for best flavor.
- Adjust red chili flakes to control the heat level.
- Sauté garlic gently to avoid bitterness.
- Reserve pasta water to help emulsify the sauce.
- Olive oil is key; use extra virgin for authentic taste.
- Add fresh parsley or basil just before serving.
- Parmesan is optional but adds richness.
- Store leftovers refrigerated up to 3 days.
