Spicy, garlicky, and just the right kind of messy—in the best way. This spaghetti arrabbiata brings together olive oil, garlic, fresh chili peppers, and crushed tomatoes for a beautifully bold pasta you’ll crave on repeat.
There’s something deeply satisfying about a big twirl of spaghetti coated in a fiery red sauce, steam curling up from the plate. Whether it’s a chilly night in or you’re just in a mood for something with a little sass, this one’s got you covered. Grab a glass of wine. Let’s make dinner.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Spaghetti Arrabbiata
This is one of those dishes that feels comforting and oddly thrilling at the same time. It’s simple, spicy, and deeply satisfying.
- Ridiculously simple to make: You sauté, simmer, swirl, and boom—dinner’s served faster than it takes to scroll a food haul on TikTok.
- Big flavor, few ingredients: It leans hard on garlic, chilies, and good tomatoes. No fluff, just flavor.
- Make it your spice-level: Dial the chilies up or down depending on your current mood or who you’re feeding.
- Weeknight friendly: You can pull it together with one eye closed and one hand holding a glass of vino (not that I’m promoting recklessness).
- Smells like a cozy kitchen dream: As soon as garlic hits oil… oof. That aroma alone is practically an appetizer.
- Plays well with add-ins: Got leftover roasted veg or cooked shrimp? Toss it in.
Ingredient Notes
We’re keeping it classic here. A few pantry staples, some fresh heat, and love (aka stirring things a lot) really bring it home.
- Extra-virgin olive oil: Adds richness and helps carry the garlic-chili flavor. Use the good stuff if you can; you’ll taste it.
- Onion or shallot: Go with shallot for a slightly sweeter, gentler vibe. Onion if you want it more assertive. Either one works.
- Garlic: Don’t hold back. The thin slices caramelize into this toasty, mellow layer of flavor. Just don’t let it burn or it’ll taste bitter.
- Fresh chili peppers: These bring the heat. Fresno, Thai, even jalapeños if you’re feeling wild. Seed them unless you like things nuclear.
- Tomato paste: Adds depth and gives that intensely tomatoey backbone. Stir it well—it likes to stick to the pan.
- Crushed tomatoes: The base of our sauce. Go for a good quality can; San Marzano if you’re feeling fancy.
- Sugar: Just a little to balance all the acidity. Not to be skipped unless you love a sour sauce.
- Spaghetti: Holds the sauce perfectly. But if you only have penne? Totally fine. It’s still arrabbiata in spirit.
- Basil: For bright, fresh contrast. It lifts the whole thing. Also, it looks pretty. Priorities.
- Parmesan cheese: Optional but highly recommended. Saltiness and creaminess for the win.
How To Make This Spaghetti Arrabbiata
We’re making a sauce that hums with garlic, sings with heat, and wraps around every strand of noodle like a spicy hug.
-
Sauté the aromatics: Warm the olive oil over medium-low heat. Add onion, garlic, and the chopped chilies. Stir frequently and don’t wander off—burnt garlic is a real party pooper. Five to seven minutes until everything’s soft and fragrant is perfect.
-
Cook the tomato paste: Push everything to the side, plop in the tomato paste, and stir it like it owes you money for 2–3 minutes. It should darken a bit and smell super-savory.
-
Add crushed tomatoes and seasonings: Stir in the crushed tomatoes, sugar, salt, and black pepper. Let it all become best friends as the sauce simmers for 10–15 minutes. Stir here and there so no scorching sneaks in.
-
Cook the pasta: Meanwhile, get your spaghetti boiling in a generously salted pot of water. Cook until al dente. Reserve a mug of pasta water before draining—you might need it later.
-
Finish the sauce: When it’s thickened and lovely, kill the heat and stir in a generous handful of basil. Taste. Adjust salt or pepper if something feels flat.
-
Combine pasta and sauce: Add the drained pasta right into the skillet. Toss like your life depends on it. If it looks a little stiff, ladle in some of that starchy pasta water. Magic.
-
Serve and garnish: Top with more basil and grated Parmesan if you’re into that. (I am. I definitely am.)
Storage Options
Let’s be honest: this rarely makes it to leftovers stage. But if you’re blessed with restraint (or maybe made a double batch), here’s how to keep it tasty.
Pop any extras into an airtight container and slide it into the fridge. It’ll keep happily for 3 to 4 days. The flavors deepen a bit overnight, too—kind of like revenge, but more edible.
Reheating is easy enough. Add a splash of water or extra olive oil in a pan over low heat and stir until warm. Microwaving works too, but try covering it with a damp paper towel so it doesn’t dry out.
Now, freezing? Technically, yes—you can freeze arrabbiata. Portion it into freezer-safe bags or containers (sauce and pasta separately is best) and freeze up to 2 months. But heads-up: the pasta texture goes a little soggy when thawed. If you know you’ll want leftovers, consider freezing just the sauce and boiling fresh noodles later.
Variations and Substitutions
This dish has just the right amount of backbone to handle changes without losing its spirit. Let’s riff a little.
- No fresh chili peppers? A pinch of red pepper flakes works fine. Start small and sneak up on your spice tolerance.
- Low on tomatoes? Use a combo of whatever canned tomatoes you’ve got on hand. Just blend them down a bit if they’re whole.
- Need it gluten-free? Sub your favorite gluten-free pasta. Some cling to sauce better than others, so test a few if you’re picky.
- Low on basil? Flat-leaf parsley works in a pinch. Or skip herbs entirely if you’re aiming for pantry-only minimalist chic.
- Add-ins welcome: Cooked sausage, roasted mushrooms, grilled shrimp—or try some crumbled baked tofu for a vegan option.
- Speaking of veggies: Toss in sautéed zucchini or roasted eggplant. They soak up the sauce beautifully.
What to Serve with Spaghetti Arrabbiata
This is a properly satisfying main dish, but a little something on the side never hurts. Here’s how I like to round it out.
-
If you’ve already got the oven going, pair this with some crisp, garlicky bread to scoop up every last bit of sauce. It’s simple, it’s messy, it’s perfect. If you’re more of a baking person, these bacon basil cornbread muffins bring crunch and savory herbs to the table.
-
A good salad balances the heat. Think a chilled arugula salad with lemon vinaigrette and shavings of Parmesan. Sharp, cool, and just bossy enough to stand next to all that chili-spiked spaghetti.
-
Want something a bit more substantial? A side of roasted or grilled veggies like broccolini or bell peppers adds some color and contrast without stealing the show.
-
Feeling fancy-ish? Pop open a bold red wine, maybe a Nero d’Avola or Sangiovese, and go heavy with that Parmesan on top. You’ve earned it.
-
Prefer something lighter and sea-kissed? This pan-seared cod with rainbow chard is such a lovely contrast to the fiery pasta.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How spicy is spaghetti arrabbiata supposed to be?
Well, “arrabbiata” literally means “angry” in Italian—so yes, it’s meant to bring a little fire. But how spicy? That’s entirely up to you. Mild chilies keep it gentle, while bird’s eye or Thai peppers will light a glorious fire in your soul (and mouth). Start with one chili, taste, and work your way up if you’re feeling bold.
Can I make this recipe vegan?
Absolutely. This dish is already vegan unless you add the Parmesan at the end, so you’re good to go without it. Or you can sprinkle on a bit of nutritional yeast or your favorite vegan Parm. Either way, you won’t miss a thing—just lots of spice, tomato goodness, and satisfied forkfuls.
What type of pasta works best with arrabbiata sauce?
Traditionally, spaghetti is the go-to—its long strands cradle the sauce like a cozy blanket. But you’re not locked in. Penne, rigatoni, or bucatini also do a fine job soaking up all that spicy red gold. Use what you love or already have in your pantry, and it’ll still be all kinds of wonderful.
Can I make the sauce ahead of time?
Totally, and it actually gets better with a bit of rest. Store the sauce on its own in the fridge for up to 4 days, then heat and toss with freshly cooked pasta when you’re ready to eat. It’s perfect for meal-prepping or playing it cool on a stressful weeknight.
Spaghetti Arrabbiata
Ingredients
Arrabbiata Sauce
- 3 tbsp (45 ml) extra-virgin olive oil use good quality if possible
- 1 medium onion or shallot finely chopped (shallot for sweetness or onion for a bolder flavor)
- 5 garlic cloves thinly sliced
- 2 fresh chili peppers Fresno, Thai, or jalapeño, finely chopped; seed for less heat
- 2 tbsp (30 ml) tomato paste
- 1 can (800 g) crushed tomatoes about 28 oz / 800g, high quality if possible
- 1 tsp (5 g) sugar
- 0.75 tsp (4 g) fine sea salt plus more to taste
- 0.5 tsp (1 g) freshly ground black pepper plus more to taste
For Serving
- 400 g (14 oz) spaghetti or penne, bucatini, or rigatoni
- 1 cup (15 g) fresh basil leaves roughly torn, plus extra for garnish
- Parmesan cheese optional, grated, or use vegan Parmesan
Equipment
- Large pot
- Large skillet
- wooden spoon
- Chef’s knife
- Cutting board
- Colander
Instructions
- Sauté the aromatics: In a large skillet over medium-low heat, warm the olive oil. Add the chopped onion (or shallot), sliced garlic, and chilies. Cook, stirring often, until softened and fragrant but not browned, about 5-7 minutes.
- Cook the tomato paste: Push the aromatics to the side of the pan, add the tomato paste, and cook it, stirring, for 2–3 minutes until it darkens slightly in color.
- Add tomatoes and season: Add the crushed tomatoes, sugar, salt, and black pepper. Stir well to combine. Let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and vibrant.
- Boil the pasta: While the sauce simmers, boil the spaghetti in a large pot of salted water until just al dente. Reserve about a cup of the pasta cooking water before draining.
- Finish the sauce: Once the sauce is thickened, remove from heat and stir in the torn basil leaves. Taste and adjust salt and pepper as needed.
- Combine pasta and sauce: Add drained spaghetti directly to the skillet with the sauce. Toss to coat well, adding a splash or two of reserved pasta water if needed for a silky finish.
- Serve and garnish: Divide between plates. Top with extra basil and a shower of grated Parmesan, if using. Serve immediately.
Notes
Vegan: Omit the Parmesan or sub with vegan cheese or nutritional yeast.
Variations: Use red pepper flakes instead of fresh chili; add veggies or protein (shrimp, sausage, mushrooms, tofu). Gluten-free pasta works well here too.
