Pasta Arrabbiata is a bold and spicy Italian classic that’s incredibly simple to make. It features a rich tomato sauce infused with onion, garlic, chili pepper and red pepper flakes for the perfect amount of heat and flavor. Serve with fresh basil, Parmesan and a side of garlic bread for a winning dinner!
If you’re looking for a dish that’s simple yet so full of flavor, this Pasta Arrabbiata is a MUST try! It comes together in less than 30 minutes and has just the right amount of heat to keep things exciting. Plus, you can easily turn down the spice depending on your preference. It’s a meal I love to serve guests because it feels fancy, but doesn’t keep me in the kitchen prepping dinner all night. But it’s also perfect for a cozy night in when my family wants something bold and comforting. Top it with fresh herbs and Parmesan cheese for pure pasta perfection!
What you’ll need
- Garlic & onion: Adds a subtle sweetness and depth of flavor to the sauce.
- Extra-virgin olive oil: Provides a rich base and enhances the overall taste.
- Chili pepper: Brings fresh heat and a touch of brightness. You can also add red pepper flakes for fiery spice.
- Crushed tomatoes: A signature ingredient in pasta arrabbiata to create the bold and hearty sauce.
- Basil: For an herby, flavorful finish.
- Pasta: The perfect base to soak up the bold, spicy sauce.
- Parmigiano cheese: Optional, but highly recommended to add a delicious salty, nutty finish.
Variations and substitutions
Here’s some easy ways to customize your pasta arrabbiata:
- Less spicy: Remove the seeds from the chili pepper and reduce or omit the red pepper flakes for a milder version.
- More heat: Add extra red pepper flakes, cayenne, or even a splash of hot sauce for an extra kick.
- Different tomatoes: Use whole peeled San Marzano tomatoes and crush them for a more rustic texture.
- Protein additions: As written this recipe is vegetarian, but it would be delicious with grilled chicken, shrimp, or Italian sausage.
- Extra richness: Stir in a splash of heavy cream for a richer sauce.
- Vegetable boost: Toss in sautéed mushrooms, bell peppers, or zucchini for added texture and nutrients.
How to make pasta arrabbiata
- Make the arrabbiata sauce: Heat olive oil in a large heavy-duty pan over medium heat and cook the onions until golden. (I know it may seem like alot of olive oil but please trust the process!) Next, Add the garlic, cayenne pepper, and red pepper flakes and cook down for just 30 seconds then pour in the crushed tomato and season generously with salt & pepper. Bring to a boil then lower the heat, partially cover with the lid, and simmer for 15-20 minutes.
- Cook pasta: Meanwhile, cook pasta al dente in generously salted water. Reserve about 1 cup of pasta water aside, then drain the pasta.
- Combine: After the pasta is done cooking, Add the pasta to the sauce and ½ cup of reserved pasta water. Add in the chopped basil and turn up the heat. Mix the pasta into the sauce for 2-3 minutes or until the flavors come together. If the pasta is too thick, add a little more pasta water.
- Serve: Divide into pasta bowls. Garnish with more freshly chopped basil or chopped parsley, and/or freshly grated parmesan cheese if desired. Enjoy!
Recipe tips
- Reserve pasta water: Don’t forget to save some starchy pasta water to help the sauce cling to the noodles.
- Cook pasta al dente: Slightly undercook the pasta before tossing it in the sauce for the perfect texture.
- Finish with fresh basil: Stir in fresh basil at the end for a vibrant, aromatic touch.
- Serve immediately: Arrabbiata sauce tastes best when served fresh, right after combining with pasta.
Frequently asked questions
What’s the best pasta to use for arrabbiata?
Penne is the most traditional, but you can use spaghetti, rigatoni, or any pasta you like.
What should I serve with pasta arrabbiata?
This meal is delicious served with garlic bread for soaking up the spicy tomato sauce. I also like to enjoy it with a simple green salad on the side. A fresh salad with mixed greens, cherry tomatoes, and balsamic vinaigrette balances the heat.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
More Delicious Pastas to Try
Pasta Arrabbiata
Ingredients
- ½ medium onion, finely chopped
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, crushed or minced
- 1 fresh cayenne chili pepper, chopped (remove seeds if you don’t want heat)
- 1/2 teaspoon red pepper flakes, or to taste
- 1 (28-ounce) can crushed tomato
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 6-8 basil leaves, chopped
- 8-12 ounces pasta of choice
- freshly grated Parmigiano cheese, optional
Instructions
- Make the Arrabbiata Sauce: Heat olive oil in a large heavy-duty skillet over medium-high heat. Add the onion and cook on medium heat for 5-7 minutes or until the onion is golden on the edges. Add the garlic, cayenne pepper, and red pepper flakes. Saute for just 30 seconds or until the edges of the garlic begin to turn golden then pour in the crushed tomato and season generously with salt & pepper. Bring to a boil then lower the heat, partially cover with the lid, and simmer for 15-20 minutes.
- Cook Pasta: Meanwhile, fill a large pot 2/3 full with water and generously season with salt. Add the pasta and cook al dente. Reserve about 1 cup of pasta water aside, then drain the pasta.
- Combine: Add the pasta to the sauce and ½ cup of reserved pasta water. Add in the chopped basil and turn up the heat. Mix the pasta into the sauce for 2-3 minutes or until the flavors come together.
- Serve: Remove from heat and divide into pasta bowls. Garnish with more freshly chopped basil or chopped parsley, and/or freshly grated parmesan cheese if desired. Enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
