Spaghetti Arrabbiata

Why You’ll Love This Recipe

I love this recipe because it’s bold yet effortless. The heat from the chili blends beautifully with the sweetness of the tomatoes, and the garlic ties it all together. It’s one of those dishes that tastes like it took hours to prepare, but it actually comes together faster than the pasta cooks. Plus, I can easily adjust the spice level to suit my mood—mild, medium, or fiery hot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300 g (10.5 oz) spaghetti
3 tablespoons extra virgin olive oil
1 small red onion, finely diced
4 garlic cloves, minced
1 small red chili pepper, minced
1 can (400 g / 14 oz) peeled tomatoes, crushed by hand
2 tablespoons fresh parsley, chopped

Directions

1. I bring a pot of salted water to a boil and cook the spaghetti al dente according to package instructions. Before draining, I reserve 1 cup of pasta water.

2. While the pasta cooks, I heat the olive oil in a large pan. I add the onion and cook it for 3–4 minutes until soft and translucent.

3. I stir in the garlic and chili, cooking for another minute until fragrant.

4. I add the hand-crushed tomatoes and let the sauce simmer for 10–15 minutes, stirring occasionally, until thickened.

5. I toss the cooked spaghetti with the sauce, adding a splash of pasta water if it feels too thick.

6. I sprinkle fresh parsley over the top and serve immediately.

Servings And Timing

This recipe makes 4 servings. It takes 5 minutes to prep, 20 minutes to cook, and just 25 minutes total.

Nutrition (per serving): 236 calories, 11 g fat, 30 g carbs, 6 g protein, 3 g fiber

Variations

Sometimes I add crushed red pepper flakes instead of fresh chili for convenience. When I want a deeper flavor, I splash in a little red wine while the sauce simmers. For a richer version, I top the pasta with grated Parmesan or pecorino. If I’m keeping it vegan but want more substance, I toss in sautéed mushrooms or roasted veggies.

Storage/Reheating

I store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a pan with a splash of water or olive oil to loosen the sauce. The sauce alone also freezes well—I keep it in freezer-safe containers for up to 2 months and thaw it in the fridge before reheating.

FAQs

How Spicy Is Arrabbiata Sauce?

It’s meant to have a kick, but I adjust the chili to my taste. One small chili makes it moderately spicy, but I add more if I want it extra hot.

Can I Use Canned Crushed Tomatoes Instead Of Whole?

Yes, I sometimes use crushed tomatoes for convenience. Hand-crushed peeled tomatoes give the sauce a chunkier texture, though.

Do I Have To Use Fresh Parsley?

I prefer fresh parsley for brightness, but I’ve used basil or oregano instead when that’s what I have.

Can I Make This Gluten-Free?

Absolutely. I just use my favorite gluten-free pasta and follow the same directions.

What Can I Serve With Spaghetti Arrabbiata?

I usually serve it with garlic bread, a simple green salad, or roasted vegetables on the side.

Conclusion

Spaghetti Arrabbiata is a quick and fiery pasta dish I love making whenever I want a meal that’s both comforting and exciting. With its bold garlic-and-chili kick, it’s the kind of simple Italian recipe that proves you don’t need many ingredients to make something truly delicious.

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