The name of this classic Italian sauce translates to "angry"—that is, spicy—but feel free to adjust the level of heat to your own taste.
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3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3/4 to 1 teaspoon crushed red pepper flakes
One 28-ounce can whole tomatoes
Freshly ground black pepper
1 pound spaghetti
How to Make It
Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally and crushing them with a wooden spoon, until slightly thickened, about 30 minutes. Season to taste with salt and pepper.
Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Serve immediately, topped with the arrabbiata sauce.
The arrabbiata sauce can be made up to 3 days ahead and refrigerated in an airtight container. It can be frozen for up to 1 month.
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