Spaghetti Arrabbiata

Jump to Recipe

Spaghetti Arrabbiata isn’t just a meal—it’s a mood. One bite and you’ll taste the vibrant spirit of Roman kitchens: robust tomato sauce, lively chilies, and pasta cooked just right. There’s something magnetic about that blend of heat, sweetness, and garlic. In this guide, I’ll lead you through every step, from hand-picking ingredients to mastering the sauce’s punch. Whether you’re new to Italian cuisine or looking to perfect your arrabbiata, you’ll find everything you need to create a dish worth sharing.

Why Spaghetti Arrabbiata Captivates

Arrabbiata, meaning “angry” in Italian, refers to the chili-driven heat that sets this recipe apart. But don’t worry—it’s less about fury, more about flavor. Here’s why home cooks and chefs alike come back to this classic:

• Fast Yet Satisfying: From boiling water to garnishing with basil, you’ll have dinner on the table in less than half an hour.
• Big Flavor, Simple Steps: With only a handful of core ingredients, each element shines. No culinary gymnastics needed.
• Flexible Heat: Love mild warmth? Stick to one pepper. Seeking a kick? Toss in a couple more. Arrabbiata’s heat is always in your hands.
• Budget-Friendly: Canned tomatoes, dried spaghetti, fresh garlic—basic, affordable staples deliver something extraordinary.
• Vegetarian-Friendly: You get deep flavor and richness, all without meat. It’s as accessible as it is bold.

Ingredients for Spaghetti Arrabbiata

Let’s break down each component so you know exactly what to grab and why it matters.

Pasta

• Spaghetti: Choose high-quality dried spaghetti for classic texture. Whole wheat or gluten-free work, but traditional semolina provides optimal bite.

Sauce Ingredients

• Olive Oil: Extra virgin is best. Its fruity notes anchor the sauce.
• Garlic: Slice thinly for even distribution and fragrant flavor.
• Onion: Some purists skip it, but a small diced onion adds subtle sweetness and extra depth.
• Fresh Red Chilies: Red Fresno, cherry, or even a standard red chili pepper work well; adjust quantity for your heat preference.
• Crushed Tomatoes: San Marzano tomatoes are gold standard—low acidity with natural sweetness. Canned or jarred both work.
• Tomato Paste: Intensifies tomato richness and helps thicken the sauce.
• Sugar: Just a pinch to balance acidity. Optional, but useful if tomatoes are especially tart.
• Salt & Pepper: For bringing all the flavors together.

Garnishes

• Fresh Basil: Basil brightens the dish and adds a complementary herbal note.
• Parmesan or Pecorino Romano: While traditionalists might nix cheese with seafood pasta, arrabbiata can absolutely handle a dusting of good cheese.
• Additional Olive Oil: A drizzle to finish elevates flavor.

Ingredient Table

Step-by-Step: How to Make Spaghetti Arrabbiata

You don’t need a culinary degree for this. With a little attention to detail, you’ll have a vibrant, spicy pasta that rivals any restaurant.

1. Prep Your Ingredients

• Bring a large pot of salted water to boil.
• Slice garlic and onions (if using). Chop chilies, removing seeds if you want to lessen the heat.
• Open or crush tomatoes. Tear a handful of basil.

2. Make the Sauce

• Heat olive oil in a large skillet over medium-low.
• Add garlic and onion. Sauté until fragrant but not brown, about 2-3 minutes.
• Stir in the chopped chilies. Let them infuse oil for another minute.
• Mix in tomato paste, coat aromatics, and let cook a further 2 minutes—this helps caramelize and deepen flavor.
• Pour in the crushed tomatoes and a pinch of sugar (if using). Salt and pepper to taste.
• Simmer sauce, uncovered, stirring occasionally, until slightly thickened—about 10-15 minutes.

3. Boil the Pasta

• Add spaghetti to the boiling salted water.
• Stir to prevent sticking. Cook until al dente, 8–11 minutes depending on brand.
• Reserve a cup of pasta water before draining.

4. Bring it Together

• Taste the sauce; adjust salt, pepper, or chili for the right level of fire.
• Remove from heat and fold in half the fresh basil.
• Add drained pasta directly into the skillet with the sauce.
• Toss vigorously, adding splashes of reserved pasta water for silkiness. The starch helps the sauce cling to the spaghetti.

5. Garnish and Serve

• Portion into bowls. Scatter remaining basil leaves across the top.
• If desired, grate Parmesan or Pecorino Romano generously.
• Finish with a swirl of good olive oil.

Tips for Irresistible Arrabbiata

Dial in the details for your perfect dish.

• Go for Quality: Use the best olive oil and tomatoes you can. Those are the real stars, so let them shine.
• Control the Spice: Start with fewer chilies, taste, and add more if you crave intensity. Red chili flakes can substitute fresh chilies for convenience.
• Skip the Overcook: Pull spaghetti from the pot while just shy of done. It continues to soften in the sauce, merging flavors.
• Think Fresh: Swap canned tomatoes for diced fresh cherry or plum tomatoes in summer months for a lighter, more vibrant sauce.
• Customize Your Plate: Serve plain for tradition. For variation, top with roasted vegetables or add protein: shrimp, chicken, or Italian sausage all work.

Pairings and Serving Ideas

A plate of spaghetti arrabbiata shines solo, but simple sides and beverages elevate the experience.

Classic Sides

• Arugula Salad: Peppery greens, shaved fennel, lemon vinaigrette.
• Crusty Bread: For sopping up every last drop of chili-tomato sauce.
• Roasted Vegetables: Zucchini, eggplant, or bell peppers support the bold sauce.

Beverage Matches

• Red Wine: Chianti, Nero d’Avola, or Montepulciano d’Abruzzo stand up to the chili heat.
• Sparkling Water: Helps cleanse the palate between bites.
• Limoncello: For a sweet, cooling after-dinner digestif if you want to end on a high note.

Storage and Leftovers

Like most pasta dishes, arrabbiata is best fresh, though the sauce keeps beautifully. Here’s how to manage leftovers for the best results:

Store

• Cool sauce and pasta separately.
• Use sealed containers.
• Refrigerate up to 4 days for sauce; 2 days for pasta.

Freeze

• Only freeze the arrabbiata sauce, not pasta.
• Store in airtight containers. Freeze for up to 3 months.
• Thaw sauce overnight in the fridge before reheating.

Reheat

• Warm sauce gently in a pan with a splash of water.
• Cook fresh spaghetti for best texture, then combine with reheated sauce.

Spaghetti Arrabbiata: The Art of Simple Boldness

A true testament to Italian culinary wisdom, spaghetti arrabbiata brings modest ingredients up to something unforgettable. Let the fiery sauce speak for itself or adapt it to your mood and cravings. If you love your food with a bit of character—and a lot of comfort—arrabbiata deserves a spot in your repertoire. Serve it up with pride, and don’t be shy with the chilies.