Spaghetti Arrabbiata

Quick, spicy Spaghetti Arrabbiata featuring Calabrian chilis. Ready in just about 30 minutes, it's perfect for a weeknight dinner or a meal to impress guests!

5 from 44 votes

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Course: Main Course, Pasta

Cuisine: Italian

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: small or 2 large

Calories: 483kcal

Equipment

Large Frying Pan or Medium Sauce Pot
Stock Pot

Ingredients

Pasta

10 ounces spaghetti or other pasta

Sauce

28 ounces canned tomatoes crushed or whole peeled
¼ cup olive oil extra virgin
½ onion yellow or sweet
4 cloves garlic
6 to 8 Calabrian chilis whole, or 1 tablespoon chili flake
kosher salt to taste
fresh herbs like parsley or basil, optional
Parmesan cheese grated, optional

Instructions

Sauce

Dice the onion and mince the garlic.
Place a large pan or medium sauce pot over medium to medium-low heat. Add olive oil. Once shimmering, add the onion, chilis, and a pinch of salt, and sweat for 5 to 10 minutes, or until the onion is becoming translucent.
Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the tomatoes and season with salt. If using whole peeled tomatoes, crush with your hand as you add them to the pot. Bring up to a boil and down to a simmer for about 20 minutes.
Remove the chilis with a slotted spoon.

Pasta

Meanwhile, set a stockpot filled with salted water over high heat. Once the water is boiling (and the sauce has cooked for at least 10 minutes), add the pasta and cook to package directions.
When the pasta is finished, strain or use tongs to add the pasta to the sauce.
Garnish with parsley or basil and parmesan cheese if desired and serve right away.

Notes

If you do not have access to Calabrian chilis, use 1 tablespoon of red pepper flake/chili flake in their place. You do not need to remove the chili flake like you would the chilis.
This dish can be stored in the fridge for 3 to 5 days.
The sauce can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then place in a pot on the stove. Bring up to a boil and down to a simmer before serving over fresh pasta.
To make in advance, I recommend storing the sauce and pasta separately or making the pasta when ready to serve the sauce.

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