Homemade arrabbiata sauce and comforting noodles come together in this Easy Spicy
What Is Arrabbiata Sauce?
Before we dig into the recipe, we thought we should what exactly is arrabbiata sauce! Spelled either arrabbiata or arrabiata, this recipe is a classic Italian dish that originated in Rome, Italy. When translated, arrabbiata means “angry” and is given the name due to all of the heat from the peppers!
Today, there are many different variations of the dish. However, classic recipes used olive oil, garlic, tomatoes, and red chilis. For our version, we added shallots, herbs, and a little extra canned tomato sauce for even more flavor! No matter how you make this recipe, it can be used in a wide variety of ways and always tastes great!
What’s the Difference Between Arrabbiata and Marinara Sauce?
Similar in ingredients, taste, and texture, both arrabbiata and marinara are delicious! However, they’re not quite the same. They both start with a base of garlic, tomatoes, and herbs, but marinara lacks the peppers found in arrabbiata sauce. As a result, it has a much sweeter flavor.
Ingredients You’ll Need
- Pasta –
Spaghettiis our favorite. Use gluten-free noodles, if needed!
- Extra Virgin Olive Oil – This helps add a more robust flavor and healthy fats to keep you full.
- Garlic and Shallots – The combination of garlic and shallots allows for a blend of garlicky, oniony flavors that pair perfectly.
- Chili Peppers – Be sure to deseed your peppers unless you want your arrabbiata HOT!
- Cherry Tomatoes – The flavor of cherry tomatoes is more concentrated than other tomato varieties because of their size. As a result, they create a bold taste that forms the base of this sauce.
- Tomato Sauce – Not exactly traditional, we add just a touch of tomato sauce for a more liquid-like arrabbiata that’s perfect for coating pasta.
- Herbs and Spices – We used sea salt, crushed red peppers, oregano, thyme, and basil, but feel free to experiment with your own additions.
How to Make Easy Spicy
Below is a brief overview of how we make this
- Sauté the olive oil, garlic, red chili peppers, shallots, crushed red pepper, oregano, and thyme for 2-3 minutes.
- Add the tomatoes, sauce, and salt.
- Reduce the heat to medium, cover the pot, and simmer for 20-25 minutes.
- In the meantime, cook the
spaghettito al dente.
- Puree the sauce with an immersion blender.
- Pour the sauce and cooked
spaghettiback into the sauce pot. Add 1 cup of reserved pasta water, and toss to combine.
More Ways to Use Arrabbiata Sauce
Arrabbiata isn’t just for pasta, there are so many ways to use this sauce! Some of our favorites include:
With Pasta. Clearly,
As A Dipping Sauce. Dip and dunk all your favorite items like cheese bread, mozzarella sticks, and pita.
With Pizza! Use it as a base for a homemade pizza with a kick of spice.
Smothered On Meatballs. Toss it together with your favorite meatballs, and let it simmer in a crock pot.
With Eggplants. We love to pour our arrabbiata sauce over sliced eggplants! Then, cover it with cheese, and bake it in the oven for an easy vegetarian dinner.
Spaghetti Recipes You’ll Love
- Although it’s not exactly authentic, this Oven Baked
Spaghettiwent viral for a reason and is definitely here to stay!
- This One Pot Greek
Spaghettitastes like you took a trip to Greece.
- A perfect combination of everyone’s favorite comfort foods, this Spaghetti Pizza Bake will become your new favorite weeknight dinner!
- Rich, creamy, and indulgent, this One Pot
SpaghettiCarbonara is a dinner that tastes like it took all day but is ready in 30 minutes.
Easy Spicy Spaghetti Arrabbiata (Quick and Easy Pasta)
- 16 ounces spaghetti (uncooked)
- 2 Tablespoons extra virgin olive oil
- 15 cloves peeled garlic
- 3 peeled and sliced shallots
- 2 red chili peppers (seeded and chopped (optional))
- 32 ounces cherry tomatoes
- 4 ounces tomato sauce
- 1 Tablespoon sea salt
- 2 teaspoons crushed red pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- fresh basil for garnish
- In a large deep pot on medium high heat add olive oil, garlic, red chili peppers, shallots, crushed red pepper, oregano, and thyme. Sautè for 2-3 minutes or until fragrant.
- Add cherry tomatoes, tomato sauce, and salt. Reduce heat to medium. Cover and let simmer for 20-25 minutes or until reduced by 1/3rd. Be sure to stir occasionally.
- While the sauce is simmering, cook the spaghetti al-dente according to package instructions. You want the spaghetti to be very al-dente (see note) Reserve 1 cup pasta water, drain the rest and set aside.
- With an immersion blender purèe the sauce. If you do not have an immersion blender, carefully pour the mixture into a blender and pulse a few times until the sauce is smooth.
- Pour the sauce back into the pot, add cooked spaghetti. Gradually add the reserved pasta water until the pasta is just the right consistency.
So so yummy!! Love this combination of flavors from the spicy pepper and flakes to the sweet cherry tomatoes. Pretty easy as long as you prep all your chopped veggies first. I also used 1/3rd of the suggested red chili flakes to taste, and it still has a nice kick (but not overwhelming).
Will make again!!
Amazing! So glad that this recipe was a hit!