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Spaghetti arrabiata in a bowl on a pink napkin
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5 from 3 votes

Spaghetti arrabiata

If you're in the mood for a hearty, yet simple pasta dish, look no further than spaghetti arrabiata. This classic Italian recipe features spaghetti tossed with a zesty tomato sauce made with garlic, chilli peppers, and olive oil.
Prep Time5 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 276kcal

Equipment

  • 1 Medium saucepan or dutch oven along with the lid. Use pans with a high base.
  • 1 Wooden spoon

Ingredients

Sauce

  • 4 tablespoon olive oil extra virgin
  • 2 cloves garlic chopped
  • 1 teaspoon dried chilli flakes
  • 800 gr (2 cans; 28 oz) San Marzano tomatoes DOP along with the juices
  • 2 teaspoon Maldon salt

Pasta

  • 320 gr spaghetti
  • 4 tablespoon pasta water
  • 1 handful grated Pecorino Romano or vegan cheese

Instructions

  • Crush the San Marzano tomatoes with your hand in a medium bowl, for a few seconds, until you have a rough texture. Don't use a kitchen blender as it will make the sauce too liquidy and it will ruin the final result of the sauce.
  • Add the garlic, the olive oil, and the red chilli flakes to a medium saucepan. Turn the heat to medium and let me sauté for a few minutes until the garlic is turning golden but is not burning. Stir often with a wooden spoon.
  • Add the tomatoes and the salt into the saucepan and stir with a wooden spoon. The sauce may splash around the worktop, to prevent it cover the saucepan with a lid. Let the sauce simmer for 1 hour at medium-low heat and stir often. The sauce is done when is thickened and has a rough texture.
  • Cook the spaghetti according to the pack. Before draing the pasta, remember to reserve some pasta water. A few spoons will be enough.
  • Add the drained pasta and the pasta water into the sauce. Give it a mix to combine, and serve it when still hot with a handful of grated Pecorino Romano.

Notes

How to store the spaghetti arrabiata?
Fridge- Store the leftover in an airtight container in the fridge for up to 3 days once are cool off. Reheat the spaghetti into a medium frying pan on low heat and add little water to cream up the dish.
Freezer- Cool off the leftover, once cooled, store them in an airtight container in the freezer for up to 2 months. Defrost it in the fridge for 12 hours and then reheat the spaghetti in a medium frying pan with a bit of water for a few minutes.
Can be made ahead?
Yes, of course. You can definitely make the tomato sauce in advance then reheat it with a bit of water until warm. Once is warm turn the heat off and add the cooked spaghetti.
Can I add any herbs to the spaghetti arrabiata?
Yes, of course. You can add some chopped fresh parsley at the very end before serving the dish. However, the authentic pasta arrabiata doesn't call for any herbs.
Can I use fresh chilli instead of dried one?
Yes, absolutely. Make sure to know the spicy level of the fresh chilli. I recommend using mild fresh chilli as it will not cover the taste of the sauce. The level of spiciness is usually written on the package. Use two small and long red fresh chillies, chopped into rings. Also, before to add more chilli taste first the condiment, to ensure you are not adding too much heat.
Is spaghetti arrabiata vegan?
Yes, spaghetti arrabiata is totally vegan. In this recipe, there isn't any meat involved. However, you will find some grated Pecorino Romano to sprinkle on top before serving the pasta. It can be swapped with vegan cheese: vegan Parmesan cheese or vegan Pecorino. If you are not a lover of vegan cheese just serve the pasta on its own.
What are the differences between spaghetti arrabiata and spaghetti amatriciana?
Both recipes use tomato sauce as a base. However, spaghetti amatriciana contains meat (guanciale) and onion.
 
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