Quick and easy to make, but packed with flavour, Spaghetti Arrabbiata is made with just a handful of simple ingredients and takes only 20 minutes – perfect for busy weeknight evenings!
What is arrabbiata sauce?
Arrabbiata sauce is a fiery Italian pasta sauce that originates from the Lazio region of Italy.
It is called sugo all’arrabbiata in Italian (meaning ‘angry sauce’) and typically contains with just a handful of simple ingredients:
- Olive oil
- Garlic
- Tomatoes
- Chilli
It also sometimes contains herbs, such as fresh parsley or basil.
The ingredients may be simple, but together they combine to make a delicious pasta sauce that is definitely greater than the sum of its parts!
Better still, this whole recipe can be made in less than 20 minutes – perfect for busy weeknight evenings!
What pasta is best to go with arrabbiata sauce?
Usually arrabbiata sauce is paired with penne pasta, but I actually prefer it with spaghetti. The sauce coats the long thin strands all the way down, meaning you get a really good mix of sauce and pasta in every mouthful.
But honestly, this sauce will go well with most pasta shapes – so pick whichever shape is your favourite (or that you currently have in the cupboard!)
How to make Spaghetti Arrabbiata
This Spaghetti Arrabbiata is super simple to make!
All you need to do is cook the spaghetti according to packet instructions / your own preferences. Meanwhile gently fry the garlic and chilli flakes in olive oil, then add the chopped tomatoes, salt and pepper. Bring to the boil, then turn right down and simmer for 10 minutes.
Finally, tip the drained pasta into the sauce along with a couple of tablespoons of pasta cooking water and some fresh parsley or basil. Stir thoroughly to combine, then serve sprinkled with parmesan cheese and extra parsley/basil.
(See below for the full recipe card.)
What to serve with Spaghetti Arrabbiata
Spaghetti Arrabbiata really is a complete meal in its own right – making it a great option for busy weeknights.
But if you want to add some extras, I recommend serving with garlic bread and/or a side salad.
What to drink with Spaghetti Arrabbiata
This spicy pasta sauce goes really well with Italian reds, such as Sangiovese, Negroamaro or a Primitivo.
It also pairs surprisingly well with Sauvignon Blanc, which really works with both the tomatoes and the heat. But if you do choose a Sauvignon Blanc, go for one with a bit of oomph, from somewhere like New Zealand, South Africa or Chile. A delicate Loire sauvignon would be overwhelmed by the chilli in this dish.
How spicy is Spaghetti Arrabbiata?
Given that arrabbiata means ‘angry’ in Italian, it’s clear that this sauce meant to be fiery.
But the great thing about making your own arrabbiata sauce is you can make it as spicy or as mild as you like.
Personally, I don’t make it quite as fiery as some recipes, as I like to be able to be able to taste the other ingredients too.
But it’s a bit of a balancing act, as if you use too little chilli, well it’s not really arrabbiata anymore!
I’ve given my recommendations in the recipe card below, but ultimately how much chilli you use is a very personal thing, depending on how hot like your food, and also which brand you use. So I recommend experimenting a little to find your perfect heat level.
Make it your own!
Arrabbiata is a very specific combination of ingredients, so as soon as you start tweaking it, it’s not really arrabbiata anymore – but don’t let that stop you from tweaking it and adding things to it! For example, you can…
- Add cooked chicken or turkey
- Add a tin of tuna
- Add bacon (fry before adding the garlic and chilli)
- Add chorizo (definitely NOT traditional! But is very delicious. Fry before adding the garlic and chilli)
- Add veggies, such as onions, peppers, courgettes or aubergine (fry before adding the garlic and chilli)
- Use fresh chilli instead of dried chilli flakes
- Add anchovies and/or capers and/or olives (this sends it more in a Puttanesca direction, but is very delicious!)
- Use dried oregano or Italian herbs instead of the fresh basil/parsley
(I’d love to hear about how you have adapted my recipe… Let me know in the comments section below!)
Can you reheat arrabbiata?
The arrabbiata sauce reheats brilliantly. Put any leftover sauce in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of water and cook until piping hot all the way through. Alternatively, you can reheat the sauce in the microwave.
I don’t recommend reheating the whole dish – pasta is always best cooked fresh.
However, if you really want to reheat the whole dish, I recommend using a different pasta – penne or fusilli, for example – as spaghetti really doesn’t reheat well.
If you think you might need to reheat the whole dish, I recommend you stir the sauce into the pasta before refrigerating. (This stops the pasta sticking to itself.)
If you are reheating both the pasta and the sauce together, I recommend you do this in the oven – like a pasta bake. Preheat your oven to 180C (160C fan / gas mark 4 / 350F). Place the pasta/sauce in an ovenproof dish and top with some cheese. Bake for 15 minutes or until piping hot all the way through.
Can you freeze Arrabbiata?
Arrabbiata sauce freezes very well. In fact, it’s the perfect sort of recipe for filling the freezer. I recommend you make a double quantity of the sauce – serve half immediately and put the remaining half in the freezer for an even easier meal in the future.
Put the sauce in a lidded container and place in the freezer, where it will keep for up to 3 months. Defrost overnight and reheat as above.
I do not recommend freezing the pasta, however, as freezing pasta affects the texture. Pasta is much nicer made fresh!
If you like this recipe…
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Spaghetti Arrabbiata
Ingredients
- 300 g spaghetti
- 1 tablespoons olive oil
- 4 cloves garlic grated or crushed
- ½-1 teaspoon dried chilli flakes or to taste, see Note 1
- 400 g tin chopped tomatoes or passata if you prefer a smoother sauce
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoons fresh parsley or basil chopped (plus extra for garnish – optional)
- Grated parmesan optional
Instructions
- Cook the spaghetti according to packet instructions / your own preferences. When cooked to your liking, drain reserving a little of the pasta water.
- Meanwhile, place the olive oil, garlic and chilli flakes in a medium frying pan. Put on a low heat and fry for 1 minute. Stir occasionally. Do not let the garlic burn!
- Next, add the chopped tomatoes, salt and pepper. Turn the heat up and bring to the boil, then turn right down and cook for 10 minutes over a low heat, stirring occasionally.
- Tip the drained pasta into the sauce along with a couple of tablespoons of pasta cooking water and the 2 tablespoons of chopped parsley or basil. Stir thoroughly to combine.
- Serve sprinkled with the cheese and extra parsley/basil.
Notes
- How much chilli you use is a very personal thing, depending on how hot like your food, and also which brand you use makes a difference. Personally I find ½ Schwartz chilli flakes to be enough to give this dish a good ‘kick’ without the chilli overpowering everything else, but if you like your food hot, I recommend using more. You can also use fresh chilli if you prefer.
- Suitable for freezing (sauce only).
- Nutrition information is approximate and meant as a guideline only.
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