This easy Pasta Arrabbiata sauce is a versatile and simple spicy tomato sauce that comes together in about 20 minutes. Meaning 'angry pasta' this staple Italian dish can easily be modified if you don't like spice. Add as much or as little red pepper flakes as you like. It really is a fantastic and delicious pasta sauce to have up your sleeve for any night of the week.
Hi! I am on a bit of a mission to start rounding out some really classic recipes so you eventually will never have to look else wear for pasta recipes! This arrabbiata sauce recipe takes minimal effort and only uses a few simple ingredients.
One piece of advice? A simple tomato pasta sauce really comes down to the quality of your tomatoes. Please try and find some canned San Marzano tomatoes, they are the best. With so few ingredients it makes a really huge difference.
For some other tomato based dishes, try:
- Tomato Mushroom Pasta with Pancetta and Olives
- Easy Roast Tomato Pasta Sauce
- Creamy Tomato and Sausage Pasta
Ingredients:
Olive oil - I use extra virgin olive oil.
Garlic - Fresh garlic cloves are the best for any recipe. I love using lots of garlic, always feel free to adjust.
Red pepper flakes - Also known as chilli flakes. This comes down to your personal spice level preference so start with ½ teaspoon and add more if you like. If you don't like spicy food just leave them out!
Canned tomatoes - As mentioned above try and find San Marzano tomatoes if you can. Anything from Italy will be good, always get whole not chopped.
Basil - I love to add fresh basil sprigs while the tomatoes are cooking. It adds some sweetness.
Sugar - Speaking of sweetness I always add a touch of sugar to any tomato sauce, it balances it out perfectly.
Expert tips!
- Always reserve a cup of pasta water before draining your pasta for ANY pasta dish. It is the golden rule of pasta recipes. The starchy pasta water helps the sauce cling to the pasta.
- Undercook dried pasta by a minute from package instructions so it can finish cooking in the sauce and still be al dente.
- Try and find really good quality canned tomatoes. It makes a huge difference. Make sure they are whole tomatoes and not chopped (the chopped are generally inferior quality). Italian and San Marzano in particular are the best.
- Seasoning. This is a simple dish with not many ingredients so season liberally. This is why topping with a big pile of parmesan cheese is a must.
How to make this recipe
Full method, ingredients and a short tutorial video are in the recipe card below.
ONE: Add the sliced garlic and oil to a pan COLD. Let it gently come to a gentle simmer over a medium-low heat.
TWO: Add the red pepper flakes and let sizzle for 30 seconds.
THREE: Add the canned tomatoes, using a potato masher or wooden spoon to break them apart. Bring to a gentle simmer over a medium heat.
FOUR: Add the sugar, a couple of big pinches of salt and the basil. Simmer for 15 minutes.
FIVE: Add the cooked pasta, ¼ cup of the pasta cooking water and let it gently bubble away for a min or two. Adjust the seasoning with salt and black pepper.
Must have toppings
As I keep saying, this spicy sauce is SO simple so toppings are going to be very key.
- I use a mountain of parmesan cheese (you could use pecorino romano too). Freshly grated is always best.
- Chopped fresh parsley is perfect as it adds colour but also a nice freshness to cut through the heat.
- Some fresh basil leaves on top would be perfect too.
- Want to add some crunch? Some golden breadcrumbs would be delicious!
How much salt to put in pasta water
If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat.
For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 1.5-2 tablespoons.
Experiment with what works for your tastes. I can't stress enough the importance of salting your pasta water. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.
What pasta shape is best for arrabbiata?
This dish is often referred to as penne arrabbiata as penne pasta is the most common shape. I can't rationally explain it but I just don't love penne! There are just better shapes!
I have used a bucatini which was amazing but honestly use any type of pasta you love, anything works!
Other recipe FAQs
If you are worried about too much heat, add ½ teaspoon. It's a hard one to call as everyone's chilli flakes will be different. It's easier to add than subtract.
This is the same method as used in a Aglio e Olio dish. It helps the olive oil infuse with the garlic for longer.
Check out my Easy Iceberg Wedge Salad, it's my perfect side salad for pasta. I also think some garlic bread is a great accompaniment.
You can store any leftovers in an airtight container in the fridge for 2 - 3 days. You might need to add a splash of water when reheating.
Want some other pasta dishes to try?
If you loved this spicy arrabbiata sauce then make sure you check out my recipe section for loads of sauces and pasta techniques. If you want a tomato-based sauce without the spice then try my Roast Tomato Pasta Sauce. To follow on from that my Cheesy Baked Gnocchi is a very good time! For something completely different check out my Delicious Garlic Butter Pasta.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review and star rating down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy Pasta Arrabbiata Sauce (spicy tomato)
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Ingredients
- 200 grams dried pasta or 300 grams fresh
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves finely sliced
- ½ - 1 teaspoon red pepper flakes see notes
- 2 x 400 gram cans whole tomatoes
- 3 basil sprigs
- 1.5 teaspoons sugar
- Parmesan and flat leaf parsley to serve
Instructions
- Put oil and garlic into a cold fry pan and heat gently over a medium - low heat. This gives the oil a chance to infuse with the garlic flavour.
- Bring to a gentle sizzle (should be about 4-5 mins).
- Add the red pepper flakes and cook for a further 30 seconds (the garlic should be gently sizzling and not be browned so adjust heat as you need).
- Add the canned tomatoes, using a wooden spoon or potato masher to break them up. I use about ½ cup of water to slosh around in the cans to get all the additional tomato out.
- Turn the heat up if you need to bring to a gentle simmer then add the basil sprigs, sugar and a couple of big pinches of salt. Simmer very gently for 15 minutes.
- In the mean time boil your pasta in a pot of well salted boiling water, reserving a cup of pasta water before draining.
- Season the sauce to taste, discard the basil and then add the cooked pasta straight in with ¼ cup of pasta water.
- Let it gently bubble away for 1 - 2 minutes, adding more pasta water if you need.
- 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.
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. I’m a bit of a spice wimp so only used 1/2 tsp! Definitely going on regular rotation!