Arrabbiata Pasta Recipe

My version of a classic Arrabbiata Pasta recipe includes a spicy homemade tomato sauce made with red chili pepper flakes, fragrant garlic and fresh basil. This zesty sauce is tossed with tender fusilli pasta for an easy and satisfying dinner that’s ready in just 30 minutes. Top with grated parmesan cheese for the perfect garnish!

About Arrabbiata Pasta Recipe

Arrabbiata Pasta is a traditional Italian recipe where pasta is tossed in a spicy tomato sauce made with garlic, red chili flakes, herbs, and olive oil. In fact, the word “arrabbiata” means “angry” in Italian, a reference to the fiery heat of the dish.

The sauce is simmered until the tomatoes break down into a rich, tangy base, with the chilies adding just the right kick of spice. A sprinkle of Parmesan is often added on top, though you can keep it completely vegetarian or vegan.

Arrabbiata Pasta is loved for its bold yet simple flavor. It has the comforting tang of tomatoes, the aroma of garlic, and the sharpness of chili heat that balances beautifully with the pasta.

Fusilli is my favorite choice because its spirals hold the sauce so well, but penne or rigatoni are also commonly used and pair just as nicely.

What makes Arrabbiata Pasta so popular is that it comes together quickly with just a few ingredients, yet delivers bold flavors. If you like your pasta with a bit of heat, this recipe brings authentic Italian taste to your table.

Arrabbiata pasta is simple to make, yet the fresh homemade sauce sets it apart. Store-bought sauces are convenient, but they can’t match the flavor of a sauce made from scratch. And the best part is, this recipe comes together in just about 30 minutes.

The sauce uses fresh tomato purée simmered with garlic, olive oil, and red chili flakes for that signature heat. You can easily adjust the spice level to your taste.

A topping of freshly grated vegetarian Parmesan, or a dairy-free version, adds balance and makes the dish customizable for both vegetarians and vegans.

Ingredients You Need

• Pasta: I use fusilli pasta in my Arrabbiata Pasta recipe. However, as mentioned above, you certainly can swap with whatever hearty pasta you like. Traditional arrabbiata is made with penne, but you can even use macaroni, rigatoni, ziti or shell pasta.
• Tomatoes: A sauce made from scratch with a fresh tomato puree base is the real star of this dish. You’ll want ripe tomatoes to make the puree using a food processor or blender.
• Spices and seasonings: Garlic, basil and red chili peppers add great spicy, earthy flavor to the arrabbiata sauce. Use your choice of chopped fresh red chili peppers (chilies) or crushed red pepper chili flakes. The fresh peppers will have a bit more heat to them than the dried flakes. You even can use simple red chili powder or cayenne if fresh chiles or red chili flakes aren’t available.
• Make your own chilli flakes: I did not have fresh red chilies on hand, so I ground some dried Kashmiri red chilies to get chili flakes. This also gave a nice red color to the arrabbiata sauce.

Love pasta? Try this other homemade pasta dishes.

White Sauce Pasta
Mac and Cheese
Red Sauce Pasta
Garlic Pasta
Fettuccine Alfredo

How to make Arrabbiata Pasta

Making this spicy pasta is straightforward. You’ll start by cooking the pasta, then prepare the spicy tomato sauce, and finally bring them together for a flavorful dish.

Cook Pasta

1. Heat 4 cups of water together with ½ teaspoon salt in a pot. Bring the water to a boil.

2. Next add 2 cups fusilli pasta (175 grams). You can add penne, rigatoni, ziti, shell or macaroni pasta instead.

3. On a medium to high heat, cook until the pasta is al dente or cook it completely, based on your preference.

4. In a colander, drain the pasta and set aside.

Make Tomato Puree

5. Peel and roughly chop 2 large tomatoes (220 grams). Add them in a blender or a food chopper or processor.

Tip: Try to use tomatoes which are ripe, red and less tangy. Extremely sour tasting tomatoes will make the sauce taste very tangy.

6. Without adding any water, blend to a smooth puree. Set aside. If using canned tomato puree, include 1 cup of it.

Make Arrabbiata Sauce

7. Heat 2 tablespoons olive oil in a skillet or pan on a low or medium heat. Add 1 teaspoon finely chopped garlic. Sauté for some seconds. There is no need to brown garlic.

8. Next add 2 teaspoons of fresh or dried crushed red pepper (chili flakes). Stir and mix in the oil. You can reduce or increase the amount of crushed red pepper depending on your spice and heat tolerance.

Tip: Instead of crushed red pepper (chili flakes), you can also add ½ to 1 teaspoon cayenne or red chilli powder (which is basically powdered dry red chillies and not the Mexican chilli powder).

9. Next add the prepared tomato puree.

10. Add salt as needed.

11. Combine and mix well.

12. Cover the pan with its lid.

13. On a low heat, simmer the sauce for about 10 to 12 minutes until the raw flavor and taste of tomatoes goes away.

Add some water (about ¼ cup) if the tomato puree starts sticking to the pan. When you see some oil specks on the sauce, this means that the tomato puree is cooked.

Make Arrabbiata Pasta

14. Add ¼ teaspoon dried oregano, ¼ teaspoon ground black pepper. You can also add ¼ teaspoon sugar.

If the tomatoes are too tangy, then only add sugar. Mix very well. You can add sugar as required depending on the tanginess of tomatoes.

15. Add the cooked pasta to your sauce.

16. Combine and mix very well, so that the sauce coats the pasta evenly.

17. Switch off the heat and add 1 tablespoon chopped basil leaves. Mix again. You can add more basil if you like. Serve Arrabbiata Pasta hot or warm garnished with some basil sprigs.

Serving Suggestions

Arrabbiata Pasta is best served garnished with some vegetarian freshly grated parmesan cheese, however, any grated cheese works. You can keep it dairy-free by using a vegan parmesan cheese.

You can also serve arrabbiata pasta with vegetarian side dishes like Roasted Potatoes, Sautéed Mushrooms or Sautéed Broccoli.

Serving your sauce fresh on pasta is always best, however the sauce can be made in bulk and stored in the fridge. This is a great way to preserve fresh tomatoes that may otherwise go bad.

Have a lot of fresh tomatoes on hand? Use the puree method on as many tomatoes as you like and then store extra puree in the fridge to use the next time you make this sauce or any tomato puree based sauce.

Variations

• I always suggest using fresh, ripe tomatoes for the puree as they give the best flavor. If you don’t have enough on hand, you can mix half fresh tomatoes with half store-bought puree or canned tomatoes (whole or crushed). In a pinch, using only canned tomatoes works fine too.
• The puree is usually blended smooth in a food processor, but for a chunkier sauce you can reserve some fresh or canned tomatoes, chop them, and stir them in at the end.
• You can also try fire-roasted canned tomatoes for a smoky depth, or sun-dried tomatoes (blended with a bit of water) for a richer, slightly tangy taste.
• For a creamier variation, stir in a spoonful of cream, cashew cream, or even a splash of coconut milk after cooking the sauce. These additions soften the heat and give a slightly different flavor profile while keeping the Arrabbiata Pasta recipe versatile.

Dassana’s Notes

• Tomatoes: Use red, ripe tomatoes that are not overly tangy. If fresh ones aren’t available, canned tomato puree or canned whole tomatoes work well. A small pinch of sugar helps balance sour tomatoes.
• Pasta choice: Traditionally, Pasta Arrabbiata is made with penne, but fusilli, rigatoni, macaroni, shells, or even spaghetti are good options. Whole wheat or gluten-free pasta can be used for a healthier variation.
• Chilies and spice: Red chili flakes are classic, but you can also use fresh red chilies, cayenne, or red chili powder. Fresh chilies give a sharper heat, while flakes add depth. Adjust spice levels from 1 to 3 teaspoons based on your preference.
• Homemade chili flakes: If fresh chilies aren’t handy, grind dried Kashmiri red chilies to make your own flakes. They add a lovely red color along with mild heat.
• Cheese: A sprinkle of vegetarian Parmesan helps mellow the spice. Use dairy-free Parmesan for a vegan version.
• Serving size: The Arrabbiata Pasta recipe serves 3, but you can double it easily to serve 6. Keep in mind you may need a slightly larger pan for the sauce.
• Sauce consistency: Reserve some pasta cooking water to loosen the sauce if it becomes too thick. The starchy water also helps the sauce cling to the pasta better.
• Make ahead: The sauce can be prepared in advance and stored in the refrigerator for 2 to 3 days. Just reheat, adjust consistency with water if needed, and toss with freshly cooked pasta.

FAQs

Arrabbiata pasta recipe from the blog archives was first published on December 2016.