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.

Spaghetti with Arrabbiata Sauce
Photo: © Kate Winslow
Active Time:
10 mins
Total Time:
40 mins
4 to 6


  • 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


  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.

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