Name: Spaghetti Arrabbiata Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 6 large cloves garlic, roughly chopped or minced; 1 teaspoon dried oregano; 1 container tomato puree (about 24 ounces); 1½ cups roughly chopped fresh tomatoes (any type); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried basil; ¾ teaspoon red pepper flakes; 1 16-ounce package spaghetti (or penne, linguini, gnocchi, or your favorite pasta); Fresh Italian parsley, finely chopped, to taste; Fresh basil, to taste (optional); Olive oil, for tossing pasta after cooking

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Introduction

Spaghetti Arrabbiata is a spicy Italian pasta dish that combines the bold flavors of garlic, red pepper flakes, and fresh tomatoes. It’s easy to prepare and perfect for those who love a little heat with their meal. This recipe delivers a rich, flavorful sauce that pairs beautifully with your favorite pasta.

A white plate on a round wooden board holds a serving of spaghetti with tomato sauce. The bottom layer is light yellow spaghetti noodles in a loose pile. On top, there is chunky red tomato sauce with small pieces of tomato and herbs. Green parsley leaves are sprinkled over the sauce, adding fresh color. Behind the plate, a large white bowl filled with more spaghetti and sauce is slightly out of focus. Three red tomatoes and a garlic bulb sit blurred in the background on a white marbled surface. A gold fork lifts some spaghetti from the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
6 large cloves garlic, roughly chopped or minced
1 teaspoon dried oregano
1 container tomato puree
1½ cups roughly chopped fresh tomatoes (any type)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried basil
¾ teaspoon red pepper flakes
1 16-ounce package spaghetti (or penne, linguini, gnocchi, or your favorite pasta)
Fresh Italian parsley, finely chopped, to taste
Fresh basil, to taste (optional)

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Step 2: Add the diced onion and red bell pepper and sauté for about 5 minutes until softened. Then add the garlic and oregano and sauté for 1 more minute. Stir in the fresh tomatoes and cook for 2 minutes.
Step 3: Reduce the heat to medium-low and add the tomato puree, salt, pepper, dried basil, and red pepper flakes. Cover and simmer for 10 minutes.
Step 4: Remove the lid and continue to simmer the sauce for another 30 minutes, stirring occasionally to prevent sticking.
Step 5: Use an immersion blender to blend the sauce to your desired consistency. You can leave some chunks for texture or blend it fully smooth. Taste and adjust seasoning with additional salt or red pepper flakes if needed. Keep the sauce warm over low heat while you prepare the pasta.
Step 6: Cook the pasta according to the package instructions. Drain well and toss with a little olive oil to prevent sticking.
Step 7: Serve the pasta topped with a generous ladle of Arrabbiata sauce. Garnish with finely chopped fresh Italian parsley and fresh basil if desired.

Tips & Variations

For a milder version, reduce the amount of red pepper flakes or omit them altogether.
Adding a splash of red wine to the sauce while simmering can deepen the flavor.
Try using crushed canned tomatoes if fresh tomatoes are not in season.
Serve with grated Parmesan or Pecorino cheese for extra richness.

Storage

Store leftover Arrabbiata sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Cooked pasta is best freshly made, but you can refrigerate leftovers for up to 2 days and reheat briefly in the microwave or sauté pan.

How to Serve

A round white pot filled with a bed of long, thin, yellow spaghetti noodles at the bottom, topped with a thick layer of rich, chunky red tomato sauce that covers most of the pasta. The sauce is textured with visible small pieces of tomatoes and herbs, and scattered green parsley leaves are sprinkled on top, adding contrast and freshness. The pot sits on a white marbled surface with three bright red whole tomatoes and a garlic bulb nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Arrabbiata sauce ahead of time?

Yes, the sauce can be made a day in advance and tastes even better as the flavors develop. Just reheat gently before serving.

What pasta works best with Arrabbiata sauce?

Traditional spaghetti is a classic choice, but penne, linguini, or even gnocchi work well to hold the spicy sauce and provide variety.