Craving something bold, spicy, and soul-satisfying, fast?
You’re going to love this 20-minute Spicy Arrabbiata Pasta.
With just a few pantry staples and a fiery tomato-based sauce, you’ll have dinner on the table faster than takeout.
Arrabbiata means “angry” in Italian, and that fiery name refers to the heat of the crushed red pepper in the sauce.
But don’t worry, you can dial the spice up or down to suit your taste.
This dish is perfect for weeknights, date nights, or anytime you want a quick hit of robust Italian flavor without the hassle.
Let’s dive into this easy, flavorful recipe that delivers big on taste and speed.
What is Arrabbiata Pasta?
- Arrabbiata pasta is a classic Roman dish made with a simple tomato-based sauce that gets its heat from chili peppers or crushed red pepper flakes.
- The word “arrabbiata” translates to “angry,” referencing the bold, spicy flavor profile.
- Unlike marinara or pomodoro sauces, arrabbiata is known for its fiery kick and minimal ingredients.
- This sauce is traditionally paired with penne pasta but works with other shapes as well.
Ingredients You’ll Need
You only need a handful of ingredients to bring this dish together in 20 minutes:
- Pasta: Penne is classic, but rigatoni, spaghetti, or fusilli also work.
- Olive Oil: Use a good-quality extra virgin olive oil.
- Garlic: Fresh garlic cloves, thinly sliced or minced.
- Crushed Red Pepper Flakes: Adjust the amount to control heat.
- Canned Tomatoes: Crushed tomatoes or whole peeled tomatoes, crushed by hand.
- Salt and Pepper: To taste.
- Fresh Parsley or Basil (optional): For a burst of freshness.
- Parmesan Cheese (optional): For serving.
How to Make Spicy Arrabbiata Pasta in 20 Minutes
1. Boil the pasta:
Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Reserve ½ cup of pasta water before draining.
2. Sauté the garlic and chili flakes:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes. Cook for 1–2 minutes until the garlic is fragrant but not browned.
3. Add the tomatoes:
Pour in the canned tomatoes. Stir and let the sauce simmer for about 10 minutes. Add a splash of pasta water to thin the sauce if needed.
4. Season and combine:
Taste and season with salt and pepper. Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a little more reserved pasta water.
5. Finish and serve:
Top with fresh herbs and grated Parmesan if desired. Serve immediately.
Tips for Adjusting Spice and Flavor
- Control the heat: Start with ½ teaspoon of crushed red pepper and add more if desired.
- Add depth: A pinch of sugar can balance the acidity of the tomatoes.
- Customize it: Add chopped sun-dried tomatoes, olives, or a spoonful of anchovy paste for added umami.
- Make it creamy: Stir in a splash of heavy cream or dairy-free alternative for a creamy arrabbiata twist.
What to Serve with Arrabbiata Pasta
- Side Dishes: Garlic bread, Caesar salad, or roasted vegetables make great accompaniments.
- Protein Additions: Grilled chicken, shrimp, or sautéed tofu can be added for more protein.
- Wine Pairings: A glass of Chianti or Sangiovese complements the bold flavors.
Variations & Storage Tips
- Baked Version: Transfer the pasta to a baking dish, top with mozzarella, and broil for a bubbly finish.
- Make it Vegan or Gluten-Free: Use gluten-free pasta and skip the cheese for a vegan option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The sauce (without pasta) can be frozen for up to 3 months.
Recipe FAQ’s
Can I freeze arrabbiata sauce?
Yes! Freeze just the sauce (without pasta) for up to 3 months.
Can I use fresh tomatoes instead of canned?
You can use about 2 pounds of fresh tomatoes, but the cooking time will increase. Canned tomatoes help keep it under 20 minutes.
Can I make this recipe less spicy?
Yes! Simply reduce the amount of crushed red pepper flakes. Start with ¼ teaspoon and adjust to taste.
Easy Spicy Arrabbiata Pasta (20-Minutes)
Ingredients
- 12 oz penne pasta or any preferred pasta shape
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced or minced
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1 can (28 oz) crushed tomatoes or whole peeled, crushed by hand
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or basil optional
- ¼ cup grated Parmesan cheese optional, for serving
- ½ cup reserved pasta water as needed to thin sauce
Instructions
Boil the pasta:
- Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Reserve ½ cup of pasta water before draining.
Sauté the garlic and chili flakes:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes. Cook for 1–2 minutes until the garlic is fragrant but not browned.
Add the tomatoes:
- Pour in the canned tomatoes. Stir and let the sauce simmer for about 10 minutes. Add a splash of pasta water to thin the sauce if needed.
Season and combine:
- Taste and season with salt and pepper. Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a little more reserved pasta water.
Finish and serve:
- Top with fresh herbs and grated Parmesan if desired. Serve immediately.