Spaghetti Arrabbiata
A fiery Italian classic made with garlic, chili, and tomatoes—this spaghetti arrabbiata is simple, bold, and naturally vegan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
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 (adjust for spice level)
1 x 400 g (14 oz) can peeled tomatoes, crushed by hand
2 tablespoons fresh parsley, chopped
Instructions
Cook Pasta:
Bring a large pot of water to a boil. Salt generously.
Cook spaghetti al dente according to package instructions.
Reserve 1 cup of pasta water before draining.
Make the Sauce:
In a large pan, heat olive oil over medium heat.
Add onion and sauté for 3–4 minutes until soft and translucent.
Stir in garlic and chili, cooking for 1 more minute until fragrant.
Add the hand-crushed tomatoes. Simmer 10–15 minutes until thickened.
Combine:
Toss drained spaghetti into the sauce.
Add a splash of pasta water if needed to loosen the sauce.
Serve:
Garnish with fresh parsley.
Serve immediately with optional chili flakes for extra heat.
Notes
Spice Level: Adjust chili quantity to taste, or add chili flakes for extra heat.
Tomatoes: Use high-quality San Marzano tomatoes for the best flavor.
Make It Creamy: Stir in a splash of olive oil or vegan butter before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Find it online: https://allrecipesmade.com/spaghetti-arrabbiata/
