Ingredients Pasta + Noodles Spaghetti Spaghetti with Arrabbiata Sauce Be the first to rate & review! 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. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 40 mins Yield: 4 to 6 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 Directions 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. 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. Rate it Print