Arrabbiata is a fancy word for angry.
I like to call this recipe “Natures Penicillin” because it has over 20 cloves of garlic in the sauce. The reason why is because garlic has many antiviral and antibacterial properties. It also adds a wonderfully robust, undertone to the overall flavor of the pasta sauce. Arrabbiata is translated as “angry” in Italian. The perfect word to describe this aromatic essence and spicy flavor.
Why you'll love my recipe.
Versatile pairing
Arrabbiata pairs well with various pasta shapes, side dishes and main courses. The sauce alone is practically drinkable.
Quick and easy
Preparation is straightforward. Practical for weeknight meals and busy evenings.
Homemade authenticity
Generally speaking, homemade pasta sauce doesn’t compare to jarred sauces. You’re able to control the quality of your ingredients and spice level to your preference.
What is Arrabbiata?
Arrabbiata is an Italian pasta sauce that is known for its spicy kick. It’s reflected in the heat from the crushed red peppers flakes used in the sauce. The key ingredients in Arrabbiata are tomatoes, garlic, olive oil and crushed red pepper flakes. A side of crusty bread or a simple green salad compliments the spicy flavors of the sauce well.
Ingredients notes.
Pasta
Any pasta shape will do. I prefer a shape like Conchiglie, commonly known as Shells or Pipe Rigate, because these pasta shapes have concave pockets that hold sauce in every bite.
Pasta Water
The starches found in pasta water is what gives pasta sauces their signature silky texture. Even 1/4 cup makes a difference in any pasta recipe. Collect the pasta water just before draining the cooked pasta with a ladle or heatproof measuring cup. This starchy water is liquid gold.
Olive oil
Choosing the best olive oil for salads is simple. Read the label. You want Olive oil that is cold-pressed, which means the oils are extracted without using heat. This helps preserve the oil’s nutritional value and robust flavor. Consider oils from olive-producing countries such as Italy or Greece which are known to preserve authenticity and quality.
Grape Tomatoes
I like to use fresh tomatoes and canned tomatoes for this recipe.
Can of peeled tomatoes
Canned tomatoes are a convenient choice for homemade pasta sauce. They provide a rich, tangy flavor that forms a delicious base to this recipe.
Shallots
Shallots are small, purple colored onions. Known for its mild, subtle onion flavor with a hint of garlic.
Parmesan or Parmigiano Reggiano
You’re going to hear this next phrase a lot on the blog so you might as well learn from me and get used to it. Freshly grated cheese is not optional.
Garlic
This recipe uses two whole heads of garlic. This equals to about 20 cloves. The garlic is roasted, which adds a subtle, robust, undertone to the pasta sauce. Although this may be true, use as much or little garlic as you prefer.
Crushed Red Pepper Flakes
This is where most of the heat comes from so don’t be shy.
Why do I need to measure my pasta?
Something as simple as measuring the right servings of pasta in a recipe really does make a difference. It affects the pasta to sauce ratio. Too much pasta can dilute the sauce and too little pasta can make it overwhelming. Pasta is typically measured at 2 ounces per serving. Short pasta, like fusilli, penne, is usually equal to 1/2 cup when measured dry.
How to make Spicy Arrabbiata Sauce.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cook the pasta and set aside
Boiling water before adding pasta ensures that pasta cooks evenly. Adding pasta to cold water can lead to uneven cooking, potentially resulting in a gummy or clumpy texture. Boiling water helps prevent sticking and allows for better absorption of the flavors. Don’t forget to reserve some pasta water for the sauce.
Make the pasta sauce
Don’t rush this step! it’s where all the ingredients marinate and intertwin together to give you the most flavorful sauce.
Blend the pasta sauce
Although I like chunky pasta sauce, we recommend blending the ingredients achieve a silky, smooth texture and consistency.
Combine
The best part of any pasta recipe is combining the pasta and sauce together. Nothing beats homemade pasta sauce.
Why does Arrabiata Sauce use so much garlic?
Garlic is a signature ingredient in many Italian recipes. The generous use of garlic provides a bold and aromatic base that is perfectly balanced with the tangy acidity of the tomatoes and the heat of the chili flakes. Roasted garlic is sweet, mellow and slightly nutty, which softens the spice of this pasta dish.
What can I use instead of pasta?
Zucchini noodles
A low-carb and gluten-free option, zucchini noodles pair nicely with arrabiata sauce. Their mild flavor lets the sauce shine while offering a light and healthier alternative.
Spaghetti squash
Roasted spaghetti squash has a naturally sweet and stringy texture, making it the perfect substitute for spaghetti.
Cauliflower
Serve your spicy arrabiata sauce over steamed or sautéed cauliflower. This option is idea for keto diets.
How to store and reheat leftover pasta.
Allow the pasta to cool completely before transferring to an airtight container. As pasta sits, it will naturally thicken as it absorbs the surrounding sauce. Reheat in the microwave at 15 second intervals or in a small saucepan over low heat.
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Spicy Arrabbiata Sauce
Ingredients
- 10 ounces pasta
- 1/4 cup pasta water
- 24 ounces grape tomatoes
- 28 ounces peeled tomatoes
- 1 cup fresh basil leaves plus additional for garnish
- 1/2 cup olive oil
- 1/4 cup Parmesan freshly grated, plus additional for garnish
- 2 heads of garlic peeled
- 1 whole shallot thinly sliced
- 2 teaspoons crushed red peppers flakes
- Sea salt and cracked black pepper to taste
Instructions
- In a large skillet or pan, add olive oil, garlic cloves, fresh tomatoes, canned tomatoes and crushed red pepper flakes. Cover and simmer on medium-low heat for 25-30 minutes until most of the tomatoes burst, juices are released and the garlic is soft in texture. Stir frequently to avoid burning.2 heads of garlic, 24 ounces grape tomatoes, 28 ounces peeled tomatoes, 1/2 cup olive oil, 1 whole shallot, 2 teaspoons crushed red peppers flakes
- Once the sauce is almost done simmering, bring a large pot of water to boil. Season with salt and boil the pasta per package instructions. Reserve 1/2 cup of pasta water and discard the rest. Set aside.10 ounces pasta
- To the sauce pan, add in fresh basil and simmer for a few minutes until fragrant. Transfer the mixture to a blender and blend until smooth. Return the sauce back to the pan.1 cup fresh basil leaves
- Add cooked pasta, pasta water, Parmesan and additional freshly chopped basil. Stir to combine. Taste the sauce and season with salt and pepper as needed. Garnish with freshly grated Parmesan.1/4 cup pasta water, 1/4 cup Parmesan, Sea salt and cracked black pepper
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
My family requested this recipe for dinner three times this week. It is so flavorful! I was skeptical about the amount of garlic but when Bake Cook Repeat tells me to do something, I listen.
We’re blushing! Thank you, Dae!