Description
Spaghetti Arrabiata is a quick and spicy Italian pasta dish featuring al dente spaghetti tossed in a vibrant, flavorful tomato sauce infused with garlic, onions, red chili flakes, and fresh basil, topped with shredded Parmesan cheese. Perfect for a 20-minute weeknight meal that delivers bold heat and fresh herbaceous notes.
Ingredients
Pasta
- 375 grams dried spaghetti
- 1/2 tablespoon extra virgin olive oil (for tossing after cooking)
Arrabbiata Sauce
- 3 medium fresh tomatoes, diced
- 1 medium onion, finely diced
- 6 large garlic cloves, chopped
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons red chili pepper flakes, adjust according to heat tolerance
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, optional
- 1/4 cup torn fresh basil leaves
To Serve
- 8 tablespoons finely shredded Parmesan cheese
Instructions
- Cook the pasta. In a large pot of boiling salted water, cook the dried spaghetti following the package instructions until al dente. Drain and rinse under warm water briefly, then return to the pot. Drizzle with 1/2 tablespoon of olive oil and toss to coat to prevent sticking. Set aside while preparing the sauce.
- Prepare the arrabbiata sauce. Heat the remaining 1 1/2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the finely diced onion and chopped garlic and sauté for about 2 minutes until the onion softens and becomes translucent, releasing fragrant aromas.
- Simmer the sauce. Add the diced tomatoes, red chili pepper flakes, salt, black pepper if using, and sugar to the skillet. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 7 minutes. Stir occasionally, and add up to 1/4 cup of water if the sauce becomes too thick or starts sticking to the pan.
- Combine pasta and sauce. Transfer the simmered arrabbiata sauce directly into the pot containing the cooked spaghetti. Toss thoroughly to ensure the pasta is well coated with the vibrant spicy tomato sauce.
- Add fresh herbs. Stir in the torn fresh basil leaves to infuse the dish with fresh herbal flavor and aroma.
- Serve. Plate the pasta and generously top each serving with finely shredded Parmesan cheese and a few extra basil leaves for garnish. Serve immediately while hot.
Notes
- You can adjust the heat by increasing or decreasing the amount of red chili flakes according to your preference.
- Using fresh tomatoes adds natural sweetness and texture, but canned diced tomatoes can be used in a pinch.
- If the sauce feels too acidic, a pinch more sugar can help balance the flavors.
- Serve with a side of garlic bread or a fresh green salad for a complete meal.
- For a gluten-free version, substitute the spaghetti with gluten-free pasta.
