If you love hot and spicy, you’ll really enjoy my arrabbiata sauce recipe. This is a fairly traditional Italian version, and due to its simplicity and flexibility you’ll have no issues making it.
This pasta recipe is perfect for a quick dinner because the sauce is literally ready in less than 30 minutes!
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Recipe Summary
This arrabbiata pasta sauce will make enough for 4 single servings or 2 large ones. Since the quantities are so flexible, feel free to follow my measurements or adjust to suit your tastes.
While you’re cooking the pasta, heat up the oil and spices, then add the canned tomatoes and other ingredients (except the cheese). Cook it through and it’s ready!
What is Arrabbiata Sauce?
Arrabbiata means “angry”, as the sauce is very spicy. Since it can turn your face red due to the heat, it makes you look angry. Isn’t that funny how recipes get their names?!
Historically, the sauce is made with fresh tomatoes that don’t need to cook down – just heat through. You simply cook the pasta until it is done then add in the pasta.
The supermarket fresh tomatoes just don’t cut it in terms of flavor, so either I use fresh tomatoes from my garden or canned whole tomatoes.
I like the Cento brand because their San Marzano tomatoes are certified and taste delicious.
Ingredients
Here are the ingredients I use in this version.
- Penne or rigatoni pasta. Stick to the thicker pasta shapes, avoid delicate ones.
- Extra virgin olive oil
- Large garlic cloves.
- Crushed red pepper flakes. You can also use a fresh chili instead.
- Canned whole peeled tomatoes with juices. I talk below about using fresh tomatoes as well.
- Salt. This is optional.
- Black olives – sliced or whole.
- Italian flat leaf parsley. I prefer fresh parsley, but dried is fine too.
- Pecorino Romano for serving
Recipe Note: I’ve also included a section below for substitutions and modifications that will help you with this recipe.
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making this delicious Italian recipe.
Step 1. Cook pasta according to package instructions, drain, and set aside when done.
Pro Tip: Reserve some pasta water before draining the pasta. Add a little to the sauce later if needed.
Step 2. In a large saute pan, add your olive oil over medium heat.
Step 3. Add your garlic and chili pepper flakes and stir for about 2 minutes until fragrant, making sure not to brown the garlic.
Step 4. Then add in your tomatoes with juices and break them up with a fork or spatula. Alternatively, you can break them up with your hands before adding to the pan.
Step 5. Add in the the salt (optional), olives, and parsley and give a stir. Let simmer for about 15 minutes.
Step 6. Add the pasta directly to the pan with the sauce, stir, and serve immediately. Top with some Romano cheese.
Recipe Video
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Recipe Tips & Modifications
As I mentioned before, this recipe is very flexible. I haven’t tried all these variations yet, but here are some you can try that I’ve seen in older Italian cookbooks.
- Traditionally, arrabbiata is served over tube-shaped pasta like penne rigate (ribbed) or Rigatoni (what I’m using in my video). You can also use regular spaghetti, but stay away from delicate shapes.
- Replace the black olives with mushrooms and pancetta or bacon. If using bacon, cook it first.
- Use fresh basil instead of parsley for a brighter flavor.
- Use fresh chili peppers chopped up and added to the garlic instead of the flakes. I’m all about simple, so I go with the flakes.
- If Parmesan cheese is all you have, then use that. Romano is made from sheep’s milk and has a sharper flavor than Parm.
- Serve some baked meatballs on the side!
Storage Tips
I like to store leftover sauce in a glass container in the fridge. It will last for 3-5 days. If you want to freeze it, it will last for up to 6 months.
Reheat slowly over the stove on low heat.
Additional Side Dish Recipes
You can also get inspiration from my other Italian side dishes here. Otherwise, check out these below I selected for this recipe.
Enjoy this Italian fruit salad to help cool off the heat from the arrabbiata sauce!
These baked chicken breasts are so delicious alongside any red pasta sauce dish. It’s a family recipe and is great when planning an Italian buffet menu.
Simple green salad is another side dish I use all the time. No need to go fancy, just use a quality extra virgin olive oil and a dash of balsamic or other vinegar.
Recipe Card For Pasta all’arrabbiata
Pasta all’arrabbiata
Ingredients
- 1/2 lb penne or rigatoni pasta
- 3 Tbsp extra virgin olive oil
- 3-4 large garlic cloves
- 1 tsp crushed red pepper flakes
- 1 28oz can whole peeled tomatoes with juices
- 1 dash salt optional
- 1/3 cup black olives sliced or whole
- 1 Tbsp chopped Italian parsley if dried, use 1 tsp
- Pecorino Romano for serving
Instructions
- Cook pasta according to package instructions, drain and set aside when done.1/2 lb penne or rigatoni pasta
- Meanwhile, in a large saute pan, add your olive oil over medium heat.3 Tbsp extra virgin olive oil
- Add your garlic and chili pepper flakes and stir about 2 minutes until fragrant, making sure not to brown the garlic.3-4 large garlic cloves, 1 tsp crushed red pepper flakes
- Then add in your tomatoes with juices and break them up with a fork or spatula. Alternatively, you can break them up with your hands before adding to the pan.1 28oz can whole peeled tomatoes with juices
- Add in the the salt (optional), olives and parsley and give a stir. Let simmer for about 15 minutes.1/3 cup black olives, 1 Tbsp chopped Italian parsley, 1 dash salt
- Add the pasta to the pan with the sauce, stir and serve immediately. Top with some Romano cheese.Pecorino Romano
Video
Notes
- olives are optional. Feel free to use other ingredients such as mushrooms or prosciutto.
- try using basil instead of parsley
- parmesan can be used instead of romano cheese
- This recipe is very flexible so see my full post for more ideas and tips!
Nutrition
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I hope you enjoyed this sauce recipe. If you have your own tips or feedback, let me know in the comments below!
Liz
Liz, this recipe is fantastic! Ratio is good, flavor awesome! I love your recipes as they are simple. No additions needed. Thank you! Sue
Thank you so much! I am so glad you are enjoying the recipes! ā¤ļø