When I am tired but still want a homemade dinner that tastes bright, comforting and satisfying, spaghetti arrabbiata is one of the first recipes I think of. It is quick enough for a busy weeknight, simple enough to make without much planning and full of bold tomato, garlic and chilli flavour. Best of all, this spicy tomato pasta can be on the table in under 20 minutes with ingredients that are easy to keep in the pantry.
Arrabbiata means “angry” in Italian, a name that refers to the gentle heat from chilli flakes in the sauce. This version is not complicated or heavy. It uses just a handful of ingredients: olive oil, chilli flakes, shallot, garlic, tomato paste, canned tomatoes, spaghetti and parmesan cheese. The result is a vibrant arrabbiata sauce that clings beautifully to the pasta without needing cream, butter or a long simmer.
This is the kind of easy pasta recipe that becomes a regular part of your cooking routine. The sauce cooks in the time it takes to boil the spaghetti, so there is no need to spend ages in the kitchen. With a little preparation before you turn on the stove, the whole dish comes together smoothly and quickly.
How to Make Spaghetti all’Arrabbiata
The key to making spaghetti all’arrabbiata successfully is to have everything ready before you start cooking. Since the sauce comes together so fast, you do not want to be chopping garlic while the oil is already hot. Begin by finely dicing one large shallot. If you do not have a shallot, half of a small yellow onion will work, though shallots bring a slightly sweeter and more delicate flavour.
Next, mince two cloves of garlic. Garlic is an important part of this simple arrabbiata sauce, so chop it finely enough that it can quickly perfume the oil without needing a long cooking time. Measure out the chilli flakes and tomato paste as well, because both are added early in the recipe.
For the tomatoes, use a can of whole, peeled tomatoes. Pour them into a bowl and crush them by hand. This gives the sauce a rustic texture and a fresher feel than many diced or pre-crushed canned tomatoes. It also lets you control how chunky or smooth you want the finished sauce to be.
Now move to the stovetop. Add olive oil and chilli flakes to a large skillet, then place it over medium heat. Heating the chilli flakes in the oil helps infuse the sauce with warmth from the very beginning. At the same time, bring a large pot of heavily salted water to a boil for the spaghetti.
Once the oil is shimmering, add the diced shallot with a generous pinch of salt. Cook it for a few minutes, stirring often, until it softens. You are not trying to brown it deeply; you simply want it tender and aromatic so it can melt into the tomato sauce.
Add the minced garlic and tomato paste to the skillet. Stir constantly for a minute or two, just until the garlic smells fragrant and the tomato paste darkens slightly. This short step gives the sauce a deeper tomato flavour without adding extra ingredients or extra time.
Pour in the hand-crushed tomatoes along with a small amount of water. A practical way to do this is to rinse the tomato can with water and add that liquid to the pan, making sure none of the tomato flavour is wasted. Season with freshly ground black pepper and let the sauce come to a gentle simmer.
While the arrabbiata sauce simmers, cook the spaghetti in the boiling salted water. For the best texture, cook the pasta for two minutes less than the package instructions suggest. It will finish cooking directly in the sauce, where it can absorb the spicy tomato flavour.
When the spaghetti is ready, lift it straight from the pot with tongs and transfer it into the skillet. Do not drain away all the pasta water, because the starchy cooking water is essential for loosening and emulsifying the sauce. Add a small ladle of pasta water and the finely grated parmesan cheese, then toss everything together.
Continue tossing until the spaghetti is glossy and evenly coated. If the sauce looks too thick, add another splash of pasta water. If it looks too loose, let it cook for another minute while tossing. Serve immediately with extra parmesan cheese on top, if desired.
Spicy Spaghetti Arrabbiata
Ingredients
- ½ tsp chilli flakes
- 1 large shallot finely diced
- 2 cloves garlic minced
- 2 tsp tomato paste
- 1 (400g/14oz) can whole, peeled tomatoes crushed by hand
- 15 g (3 tbsp) parmesan cheese finely grated, plus more to serve
- 250 g (½ lb) spaghetti
Instructions
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Add 1 tablespoon of olive oil and the chilli flakes to a large skillet. Place the skillet over medium heat. At the same time, bring a large pot of heavily salted water to a rolling boil.
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When the oil is shimmering, add the diced shallot and a generous pinch of salt. Cook, stirring often, until softened, about 2-3 minutes.
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Stir in the garlic and tomato paste. Cook, stirring constantly, until the tomato paste darkens slightly and the mixture smells fragrant, about 2 minutes.
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Add the crushed tomatoes, 60 ml (¼ cup) of water and a generous grind of black pepper. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally. During this time, cook the spaghetti for 2 minutes less than the package directions suggest.
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Use tongs to transfer the pasta directly from the pot into the sauce. Keep the pasta water nearby. Add about 60 ml (¼ cup) of pasta cooking water and the grated parmesan cheese.
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Toss the spaghetti through the arrabbiata sauce until well coated, adding more pasta water as needed to loosen the sauce. Serve hot with extra parmesan cheese, if desired.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This spaghetti arrabbiata recipe is one of the easiest ways to make a bold, homemade pasta dinner with minimal effort. It is spicy, tomato-rich, garlicky and ready fast enough for even the busiest weeknight.
If you want a simple spicy tomato pasta that uses everyday ingredients, this arrabbiata sauce is a reliable recipe to keep on hand.
