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. Slideshow: More Spaghetti Recipes 

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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