This easy Pasta Arrabbiata is a simple but incredibly flavorful spicy tomato pasta sauce that comes together in around 20 minutes. Meaning ‘angry pasta’, arrabbiata is a classic Roman pasta dish made with garlic, chili flakes and tomatoes. The beauty of this sauce is that you can easily adjust the spice level to suit your taste, making it the perfect quick and versatile pasta dinner for any night of the week.
Hi! I am on a bit of a mission to round out all the classic pasta recipes so you have an easy, reliable place to come whenever a pasta craving hits. This Pasta Arrabbiata is one of those recipes I think everyone should have in their back pocket. It uses just a handful of simple ingredients but delivers so much flavor with very little effort.
One of my biggest tips for any simple tomato pasta sauce is to use the best canned tomatoes you can find. With so few ingredients, the quality really matters. I always look for whole Italian tomatoes packed in a thick puree rather than watery juice, and San Marzano tomatoes are my favorite when I can find them. If you love tomato-based pasta sauces, make sure to check out my roundup of favorite tomato pasta recipes too.
Ingredients:
Olive oil - I use extra virgin olive oil.
Garlic - Fresh garlic cloves are always best. I love a lot of garlic in tomato sauces so feel free to adjust to your taste.
Red pepper flakes - Also known as chili flakes. Start with Ā½ teaspoon and add more depending on your spice preference. If you don't like spicy food you can simply leave them out.
Canned tomatoes - Try and find whole canned Italian tomatoes if you can, preferably San Marzano. Avoid chopped tomatoes where possible as whole tomatoes generally have a much better flavor and texture.
Basil - I love adding fresh basil sprigs while the sauce simmers. It adds a subtle sweetness and freshness to the sauce.
Sugar - This is completely optional and will depend on the quality of your tomatoes. Good quality Italian tomatoes are often naturally sweet enough already, but a small pinch of sugar can help balance overly acidic tomatoes if needed.
How to make Pasta Arrabbiata
Full method, ingredients and a short tutorial video are in the recipe card below.
1. Add the sliced garlic and olive oil to a cold pan. Place over a medium-low heat and let the garlic gently sizzle and infuse the oil.
2. Add the red pepper flakes and let sizzle for 30 seconds.
3. Add the canned tomatoes, crushing them with a potato masher or wooden spoon. Bring to a gentle simmer over a medium heat.
4. Add the basil and a couple of big pinches of salt. Simmer gently for 15 minutes, adding a pinch of sugar only if needed.
5. Add the cooked pasta and Ā¼ cup pasta water. Let it bubble away for a minute or two until glossy and well coated. Adjust the seasoning with salt and black pepper if needed.
6. Serve with lots of freshly grated parmesan cheese and parsley if desired.
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Expert tips
- Always reserve a cup of pasta water before draining your pasta. The starchy water helps the sauce cling to the pasta and creates a glossy finish.
- Undercook dried pasta by a minute from package instructions so it can finish cooking in the sauce while staying perfectly al dente.
- Try and find really good quality canned whole tomatoes, preferably Italian (San Marzano are best). They make a huge difference in simple tomato sauces. Avoid chopped tomatoes where possible as they are generally lower quality.
- If you prefer a smoother and thicker sauce, blitz the tomatoes before adding them to the pan.
- Season generously. This is a simple sauce with very few ingredients so proper seasoning is key. A big pile of freshly grated parmesan on top is a must for me.
Best toppings for arrabbiata
Because arrabbiata is such a simple sauce, the finishing touches really matter.
- Freshly grated parmesan or pecorino romano adds the perfect salty finish.
- Chopped fresh parsley adds freshness and balances the heat.
- Fresh basil leaves work beautifully too.
- For some crunch, top with golden toasted breadcrumbs.
Common questions
Absolutely! Simply reduce the amount of red pepper flakes or leave them out altogether. The sauce will still be delicious with the garlic, olive oil and tomatoes as the base.
No, but good quality whole Italian tomatoes will make a huge difference in a simple sauce like arrabbiata. I always recommend avoiding chopped tomatoes where possible as whole tomatoes generally have better flavor and texture.
Starting the garlic in cold oil allows it to slowly infuse the olive oil with flavor without burning. It creates a much sweeter and more balanced garlic flavor for the sauce.
The sauce is best eaten fresh but leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently, adding a splash of water if needed to loosen the sauce.
Some other tomato pasta recipes
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Recipe
Pasta Arrabbiata (Spicy Tomato Pasta)
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, finely sliced
- Ā½ - 1 teaspoon red pepper flakes, see notes
- 1 x 400 gram can whole tomatoes
- 1 teaspoon salt
- 3 basil sprigs
- 1 teaspoons sugar (optional, see notes)
- Parmesan and flat leaf parsley to serve
Instructions
- Add the olive oil and garlic to a cold fry pan. Place over a medium-low heat and let the garlic gently come up to a sizzle and infuse the oil. About 4-5 minutes.
- Once gently sizzling, add the red pepper flakes and cook for 30 seconds. The garlic should not brown so adjust the heat if needed.
- Add the canned tomatoes, crushing them with a wooden spoon or potato masher. Swirl Ā½ cup water around the can to get all the tomato out and add to the pan.
- Bring to a gentle simmer then add the basil sprigs, the salt and the sugar if needed (see notes). Simmer gently for 15 minutes.
- In the meantime, cook your pasta in well salted water. If using dried pasta, undercook it by a minute from package instructions. Reserve a cup of pasta water before draining.
- Discard the basil sprigs then add the cooked pasta straight into the sauce with Ā¼ cup pasta water.
- Let the pasta gently bubble away for 1-2 minutes, tossing until glossy and well coated, adding more pasta water if needed.
- Serve with lots of freshly grated parmesan and chopped flat leaf parsley.
- This is a simple sauce so don't be afraid to season liberally.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Sue Cooper says
Love this recipe. My new go to pasta sauce. Recommend it to all my friends.
Emilie Pullar says
Thank you so much Sue, that means so much! š
Rachael Jones says
Simple but delicious! My kind of dinner! This is like adult comfort food!
Emilie Pullar says
Yes it so is! I've just written a new recipe that is based on this with some chicken, if you are a meat eater! Its this one Spicy Tomato Chicken Pasta
Ashley Henry says
Easy easy easy. My favorite thing about your recipes is always how you keep things simple but they still feel so elevated.
Emilie Pullar says
That is so lovely Ashley, thank you so much!!
Martha says
Another winner from Emilie! It was a long day at work and this was the perfect meal to throw together quickly while still tasting amazing. I went with the recommended 3/4 teaspoon of red pepper flakes and it was the perfect amount for both me and my husband. Highly recommend this recipe!
Lynn says
This is a fabulous recipe. Such an easy one to make but is full of flavour with a nice kick of chilli. Will definitely make again!
Emilie Pullar says
So glad you enjoyed it Lynn, thanks so much for making!
Anna says
Loved this. Iām a bit of a spice wimp so only used 1/2 tsp! Definitely going on regular rotation!