Spicy Arrabbiata Pasta
This Spicy Arrabbiata Pasta is bold, fiery, and full of classic Italian flavor. Al dente pasta is tossed in a rich tomato sauce infused with garlic and red chili flakes for the perfect balance of heat and brightness. It’s a simple yet powerful dish that delivers big flavor with just a handful of ingredients.
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.