30-Minute Spaghetti Arrabbiata
This Spicy Spaghetti Arrabbiata is a bold, flavor-packed pasta dish that comes together in just 30 minutes. Made with a rich, garlicky tomato sauce and a kick of heat from red pepper flakes, it's perfect for spice lovers looking to switch up their pasta night. Serve it with crusty bread and parmesan for an easy, restaurant-quality meal at home!
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.
Nutrition
Calories: 360kcalCarbohydrates: 58gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 432mgPotassium: 190mgFiber: 3gSugar: 3gVitamin A: 110IUVitamin C: 1mgCalcium: 118mgIron: 1mg
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