Spaghetti with Arrabbiata Sauce

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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  • Servings: 4 to 6

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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
  • Salt 
  • Freshly ground black pepper
  • 1 pound spaghetti

How to make this recipe

  1. 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.

  2. Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Serve immediately, topped with the arrabbiata sauce.

Make Ahead

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.

Contributed By Photo © Kate Winslow Published October 2014

1041154 recipes/spaghetti-arrabbiata-sauce 2015-07-30T21:00:42+00:00 Kate Winslow italian|pasta-and-noodles|weeknight-dinner|4||6|web-exclusive|healthy|fast|fall|winter|vegetarian october-2014 recipes,spaghetti-arrabbiata-sauce 1041154

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