Spaghetti Arrabbiata Recipe

Spaghetti arrabbiata is a simple Italian pasta dish made with spaghetti, tomatoes, garlic, olive oil, and red chilli peppers. The sauce is rich, savoury, and spicy, coating every strand of pasta with a delicious tomato flavour. It is an excellent choice when you want a homemade pasta dinner without spending hours in the kitchen or buying lots of ingredients.

This spaghetti arrabbiata recipe uses everyday ingredients and comes together in about 30 minutes. You can adjust the amount of chilli to suit your taste, whether you prefer a gentle warmth or a fiery pasta dish. Serve it fresh from the pan for a satisfying lunch or dinner.

What Is Spaghetti Arrabbiata?

Arrabbiata is a traditional Italian pasta sauce made primarily from tomatoes, garlic, olive oil, and dried red chilli peppers. The name comes from the Italian word arrabbiato, which means angry, referring to the heat of the chilli in the sauce.

Although penne is commonly used for pasta all’arrabbiata, spaghetti is another delicious option. Its long strands are perfect for tossing with the spicy tomato sauce, allowing the flavours to coat the pasta evenly. This version keeps things simple, letting the tomatoes, garlic, and chilli provide most of the flavour.

Ingredients for Spaghetti Arrabbiata

• Spaghetti: Spaghetti is the main ingredient in this recipe. Cook it until al dente so it retains a slight bite and holds up well when tossed with the sauce. You can substitute penne, fusilli, or another pasta shape if you prefer.
• Fresh tomatoes: Fresh, ripe tomatoes create the base of the sauce and give it a naturally sweet, tangy flavour. Choose juicy tomatoes for the best results. Canned chopped tomatoes or crushed tomatoes can also be used.
• Garlic: Garlic adds a savoury aroma and depth to the tomato sauce. Finely mince the cloves so their flavour spreads evenly throughout the dish.
• Red chilli flakes: Chilli flakes give arrabbiata its signature heat. Adjust the quantity depending on how spicy you want your pasta. You can also use finely chopped fresh red chillies.
• Olive oil: Olive oil helps cook the garlic and chilli while adding richness to the sauce. Regular cooking oil can be used if olive oil is unavailable.
• Salt: Salt seasons the pasta water and brings out the flavours of the sauce.
• Reserved pasta water: The starchy water left over from cooking the spaghetti helps loosen the sauce and allows it to cling to the pasta.

How to Make Spaghetti Arrabbiata

1. Cook the spaghetti

Bring a large pot of water to a boil and season it generously with salt. Add the spaghetti and cook according to the packet instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the spaghetti and set it aside. Avoid rinsing it, as the starch on the surface helps the sauce cling to the pasta.

2. Prepare the tomato sauce

Wash the fresh tomatoes and chop them into small pieces or smash them over the heat. Heat the olive oil in a large frying pan over medium-low heat. Add the minced garlic and red chilli flakes and cook for about 30 seconds, stirring constantly so the garlic becomes fragrant without burning.

3. Cook the tomatoes

Add the chopped tomatoes. Stir well to combine everything. Allow the sauce to simmer for approximately 10 to 15 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens. If the sauce tastes particularly acidic, add a small pinch of sugar. Taste and adjust the seasoning or chilli level as needed.

4. Toss the spaghetti with the sauce

Add the cooked spaghetti directly to the pan with the tomato sauce. Toss thoroughly using tongs until the strands are evenly coated. Pour in a little reserved pasta water, one tablespoon at a time, if the sauce is too thick. Continue tossing for another minute or two over low heat so the pasta absorbs some of the sauce and the flavours come together.

5. Serve

Remove the pan from the heat and divide the spaghetti arrabbiata between serving plates. You can finish with a small drizzle of olive oil or a sprinkle of dried oregano if desired. Serve immediately while the pasta is hot and the sauce is fresh.

Tips for Making the Best Spaghetti Arrabbiata

Use ripe tomatoes for the best flavour. Since tomatoes are the foundation of the sauce, ripe, juicy ones will give you a richer and more balanced result. If your fresh tomatoes are watery, allow the sauce to simmer for a little longer so excess moisture evaporates.

Be careful not to burn the garlic. Garlic cooks quickly, particularly in hot oil, and can become bitter if left in the pan for too long. Cooking it over medium-low heat for around 30 seconds before adding the tomatoes helps preserve its flavour.

Adjust the chilli to your preference. Arrabbiata is traditionally spicy, but you do not have to make it overwhelmingly hot. Start with a small amount of chilli flakes and add more as the sauce cooks if you want extra heat.

Do not skip the reserved pasta water. A splash of starchy cooking water helps the sauce coat the spaghetti instead of collecting at the bottom of the plate. Add it gradually to avoid making the sauce watery.

Cook the pasta until al dente. The spaghetti will spend another minute or two in the pan with the sauce, so cooking it slightly firm helps prevent it from becoming too soft.

What to Serve with Spaghetti Arrabbiata

Spaghetti arrabbiata is satisfying on its own, but you can serve it with garlic bread, toasted bread, or a simple green salad for a more complete meal. Roasted vegetables also pair nicely with the spicy tomato sauce.

If you want to add protein, serve it with grilled chicken, pan-fried prawns, or your preferred cooked protein. You can also stir cooked chicken into the sauce for a heartier pasta dinner, although the traditional version is usually kept simple.

Can I Make Spaghetti Arrabbiata Ahead of Time?

Yes. You can prepare the tomato sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, reheat the sauce in a frying pan, cook the spaghetti, and toss them together just before serving.

For the best texture, it is generally better to store the sauce and pasta separately. If you have already combined them, you can still refrigerate the leftovers and reheat them gently with a splash of water to loosen the sauce.

How to Store Leftover Spaghetti Arrabbiata

Allow leftover spaghetti arrabbiata to cool slightly before transferring it to an airtight container. Refrigerate within 2 hours of cooking and consume within 3 to 4 days.

To reheat, place the pasta in a frying pan over medium-low heat with a small splash of water. Stir occasionally until heated through. You can also microwave it in a suitable covered container, stirring halfway through.

You can freeze the tomato sauce separately for up to 3 months for the best quality. Thaw it in the refrigerator overnight and reheat before tossing it with freshly cooked spaghetti. Cooked spaghetti can also be frozen, although its texture may soften slightly after thawing.

Frequently Asked Questions

Is spaghetti arrabbiata very spicy?

Traditional arrabbiata is known for its chilli heat, but the spice level depends on how much chilli you use. Start with a small quantity of chilli flakes and increase it gradually until the sauce suits your taste.

Can I use canned tomatoes instead of fresh tomatoes?

Yes. Canned chopped or crushed tomatoes are a convenient alternative and work particularly well when fresh tomatoes are not in season. Use approximately 400 g of canned tomatoes in place of the fresh tomatoes, adjusting the simmering time until the sauce reaches your preferred consistency.

What is the difference between arrabbiata and regular tomato pasta sauce?

Arrabbiata is distinguished by its red chilli peppers, which give the sauce its characteristic heat. A regular tomato pasta sauce may contain herbs, onions, and garlic without necessarily including chilli.

Can I make spaghetti arrabbiata without tomato paste?

Yes. Tomato paste adds depth and richness, but you can leave it out. Allow the fresh tomatoes to simmer for a little longer so the sauce reduces and develops a more concentrated flavour.

What pasta can I use instead of spaghetti?

Penne is a traditional choice for arrabbiata, but fusilli, rigatoni, linguine, and other pasta shapes work well too. Choose a pasta that holds the sauce nicely and cook it according to the packet instructions.

Final Thoughts

Spaghetti arrabbiata is proof that a delicious pasta dinner does not need a complicated ingredient list. With tomatoes, garlic, olive oil, chilli, and spaghetti, you can make a flavourful meal that is easy enough for a weeknight and satisfying enough to serve to guests. Adjust the chilli to your liking, let the sauce simmer until rich, and toss everything together just before serving for the best results.