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!
Servings 6
Calories 360kcal
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.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 360kcal | Carbohydrates: 58g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 432mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
