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.

  • Active:
  • Total Time:
  • Servings: 4 to 6

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Ingredients

  • 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





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