Ingredients Pasta + Noodles Thin 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. Slideshow: More Spaghetti Recipes By Kate Winslow 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