Spicy Spaghetti Arrabbiata
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Spaghetti Arrabbiata is the perfect pasta sauce when you’re craving something bold and spicy! Made with garlic, tomatoes, and red chili flakes, this classic Italian sauce comes together in just 30 minutes.
If you love pasta with a kick, you’re in the right place—this fiery, flavor-packed sauce is just what your next pasta night needs!
Back when I ran my meal assembly business, I learned that the best recipes are the ones that come together quickly but still deliver big flavor. This Spaghetti Arrabbiata is exactly that—a bold, spicy sauce that’s easy to make and perfect for busy weeknights!
Why you will love
- Bold Flavor Profile: A spicy arrabbiata spaghetti recipe is known for its bold and intense flavors. You’ll love it as a dipping sauce for garlic bread, cheese sticks or fried artichoke hearts.
- Quick and easy! This recipe is perfect for busy days when you want a delicious meal without spending hours in the kitchen.
Simple Ingredients
Recipe Notes
- Crushed Tomatoes – The base of the sauce; use canned crushed tomatoes for a thick, rich consistency. Olive Oil – Used to sauté the onions and garlic, creating flavor depth. Garlic & Onion – Essential for a savory, aromatic base. Fresh is best, but substitutes work. Spices – Salt, black pepper, basil, and crushed red pepper. The crushed red pepper is what makes it spicy. Sugar – Balances the acidity of the tomatoes. Water – Adjusts consistency, making the sauce thinner if needed.
Step-by-Step Directions
Step 1: Bring a pot of water to a boil and cook the spaghetti according to package instructions.
Step 2: In a large skillet, saute garlic cloves, crushed red peppers and diced onion to the pan. Saute, stirring constantly, until the onion turns translucent.
Step 3: Add crushed tomatoes, sugar, basil, salt, and black pepper to the skillet. Simmer for 20 minutes.
Step 5: Serve the sauce over the spaghetti or toss the sauce and spaghetti together and sprinkle with Parmesan cheese and fresh basil or parsley.
Recipe tips and variations
- Add protein – Although this is a vegetarian dish you can add cooked chicken, shrimp or even throw in some cannellini beans or a can of tuna.
- Change up the pasta – Any pasta shape works with this classic sauce. You can also use gluten-free pasta if gluten is a concern.
- Serve with garlic bread -Make this Stuffed Garlic Bread to soak up all the leftover spicy pasta sauce.
Try these pasta dishes next: Chicken Parmesan, Ranch Chicken Pasta, and Manicotti with Sausage and Spinach.
If you make this recipe, I would love for you to stop back by and give it a 5-star rating ⭐⭐⭐⭐⭐. Thank you!!
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30-Minute Spaghetti Arrabbiata
Ingredients
- 1 pound Spaghetti
- 2 Tablespoon Olive Oil
- ¼ cup Diced Onion
- 2 cloves Fresh Garlic
- ¼ teaspoon Crushed Red Pepper
- 1 28 ounce Crushed Tomatoes
- 1 teaspoon Sugar
- 1 Tablespoon Basil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Water
- ½ cup Freshly grated Parmesan cheese
- Garnish with Fresh Basil Ribbons
Instructions
- Cook the spaghetti according to package directions until al dente. Drain and set aside.1 pound Spaghetti
- In a large skillet, heat olive oil over medium-high heat. Add the diced onion, minced garlic, and crushed red pepper flakes, stirring constantly until the onion is soft and translucent (about 3 minutes). Be careful not to burn the garlic.2 Tablespoon Olive Oil, ¼ cup Diced Onion, 2 cloves Fresh Garlic, ¼ teaspoon Crushed Red Pepper
- Stir in the crushed tomatoes, sugar, basil, salt, and black pepper. Mix well to combine all the flavors.1 28 ounce Crushed Tomatoes, 1 teaspoon Sugar, 1 Tablespoon Basil, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Reduce the heat to low and let the sauce simmer for 25 minutes, stirring occasionally. If the sauce is too thick, add ¼ cup of water (or chicken broth) to adjust the consistency. For a thicker sauce (ideal for pizza), simmer longer.¼ cup Water
- Toss the cooked spaghetti with the sauce or ladle the sauce over individual servings. Top with freshly grated Parmesan cheese and basil ribbons for the perfect finishing touch.½ cup Freshly grated Parmesan cheese, Garnish with Fresh Basil Ribbons
Notes
- Add protein – Although this is a vegetarian dish you can add cooked chicken, shrimp or even throw in some cannellini beans or a can of tuna to this classic arrabbiata sauce.
- Instead of crushed tomatoes – You can use a jar of passata or tomato puree if you can’t find crushed tomatoes. Or pick up canned San Marzano tomatoes and put them in the blender or mash them with a potato masher to make a sauce. You can also use a combination of good quality fresh tomatoes; both plum tomatoes and cherry tomatoes would make an excellent choice.
- Fridge: Leftover sauce can be kept in the fridge for 3-4 days in an airtight container.
- Freezer: The sauce can be stored in the freezer for up to 3 months.
- Reheat: Thaw frozen pasta sauce in the fridge overnight and reheat over the stove or in the microwave. Toss with fresh pasta and serve.
