Spaghetti Arrabbiata

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Spaghetti Arrabbiata is a favorite throughout Italy and much farther away. The name translates to “angry” in Italian, referring to the red pepper flakes that kick the sauce very spicy. It is simple, delicious pasta goodness that everyone should experience at least once.

Ingredients

• 200g (7 oz) spaghetti (or any long pasta)
• 2 tbsp olive oil
• 2-3 cloves of garlic, finely chopped
• 1-2 red chili peppers (or ½ tsp chili flakes), adjust to taste
• 400g (14 oz) canned crushed tomatoes (or fresh ripe tomatoes, blended)
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 1 tsp sugar (optional, balances acidity)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• Pecorino Romano or Parmesan cheese, grated (for serving)

Instructions

Cook the pasta:

• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook until al dente (check package time, usually 8-10 mins).
• Reserve ½ cup of pasta water, then drain.

Make the sauce:

• Heat olive oil in a large pan over medium heat.
• Add garlic and chili peppers; sauté for 30 sec until fragrant (don’t let garlic burn).
• Pour in the crushed tomatoes and season with salt, pepper, and sugar (if using).
• Simmer for 10-12 mins on low heat until slightly thickened.

Combine pasta & sauce:

• Add the drained spaghetti to the sauce, tossing well.
• If needed, add a splash of pasta water to loosen the sauce.
• Stir in chopped parsley.

Serve:

• Plate the pasta, garnish with more parsley and a sprinkle of cheese.
• Enjoy with crusty bread and a drizzle of olive oil!

Useful Tips

• For extra richness, add a splash of white wine after the garlic.
• If you like it extra spicy, add more chili flakes.
• For a smoother sauce, blend the tomatoes before cooking.

Also, Read

• Paccheri Pasta In Bolognese Sauce
• Traditional Italian Spaghetti Bolognese
• Cowboy Spaghetti

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