Spaghetti Arrabbiata
Spicy, garlicky, and the best kind of messy—this classic spaghetti arrabbiata brings together olive oil, garlic, fresh chilies, and crushed tomatoes for a fiery, deeply satisfying pasta experience. Perfect for chilly nights or anytime you crave something bold and cozy, all in under 40 minutes.
4
servings
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
Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days. The sauce (without pasta) can be frozen for up to 2 months. Reheat gently with a splash of water or olive oil.
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.
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.
Nutrition
Calories: 420kcal | Carbohydrates: 77g | Protein: 13g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 520mg | Potassium: 670mg | Fiber: 5g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 3.2mg