Spaghetti Arrabbiata

Spaghetti arrabbiata is a simple, homemade pasta dish with al dente spaghetti tossed in a spicy tomato sauce topped with freshly grated Parmesan cheese.

This recipe will be added to your weekly meal rotation, I just know it!

Featured Ingredients

• Spaghetti: Your favorite spaghetti, cooked al dente.
• Olive oil: The preferred oil for most, if not all, Italian cooking (it’s highly nutritious, too!).
• Garlic: Three to four cloves of freshly peeled garlic, yum!
• Crushed red pepper flakes: A full tablespoon provides that spicy kick we’re all looking for in spaghetti arrabbiata.
• Tomato paste: Maybe not a traditional ingredient in spaghetti arrabbiata, but I add it for sauce richness and texture.
• San Marzano tomatoes: The sweetest variety of canned tomatoes and the perfect variety for this dish.
• Pasta water: Creates a silky smooth sauce texture that cannot be achieved otherwise (trust me on this one!).
• Seasonings: Kosher salt, black pepper and a pinch of sugar to neutralize the acidity of the tomatoes (you don’t need much).
• Parmesan: Freshly grated is best!

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package directions.
3. Reserve ½ cup pasta water; drain remaining water.
4. Meanwhile, in a large skillet, heat oil to medium.
5. Add garlic and crushed red pepper flakes. Cook 30-60 seconds or until fragrant.
6. Stir in tomato paste, San Marzano tomatoes and ½ cup pasta water. Bring to a simmer for 3-4 minutes.
7. Crush the tomatoes with a wooden spoon.
8. Stir in salt, sugar and black pepper.
9. Cook another 15-20 minutes on low heat, stirring occasionally. Taste and adjust seasoning, if necessary.
10. Add cooked pasta to the skillet, stirring to combine.
11. Top with freshly grated Parmesan cheese.

Recipe Substitutions and Alterations

• For the spaghetti: You can use any brand/variety of spaghetti, but I enjoy using Barilla Protein+ because it has the taste and texture of regular spaghetti, but is higher in protein and fiber.
• For the garlic and crushed red pepper flakes: Use less or more, depending on preference.
• For the tomatoes: You can use regular whole or crushed canned tomatoes, but they will be more acidic than San Marzano, so you may want to add an extra pinch of sugar to balance the sauce.
• For the seasonings: Adjust as preferred (salt, pepper, sugar).
• For the Parmesan: You can spend up and use Parmesan Reggiano, if preferred.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta. Be sure all ingredients you choose are gluten free.
• To make this dairy free: Skip the Parmesan or use dairy free Parmesan cheese or nutritional yeast.
• To make this vegan: Skip the Parmesan or use vegan Parmesan cheese or nutritional yeast.
• To make this nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.
• To increase protein: Use a higher protein or bean/legume-based pasta and/or add meat, such as lean ground beef, ground turkey or ground chicken.
• To lower sugar: Skip the 1 teaspoon added sugar, although this adds negligible amount of sugar overall.
• To lower sodium: Choose low sodium tomato paste and canned tomatoes, and use less salt or no added salt (the joy of scratch cooking is you’re in control!).

Storage and Reheating Tips

• To refrigerate: Let pasta cool, then pack in an airtight containers for up to 4 days in the refrigerator.
  • Reheat on the stove-top or microwave until heated through.
• To freeze: Let pasta cool, then pack in airtight containers up to 2 months in the freezer. Let thaw in the refrigerator.
  • Reheat on the stove-top or microwave until heated through.

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Spaghetti Arrabbiata

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Spaghetti arrabbiata is a simple, homemade pasta dish with al dente spaghetti tossed in a spicy tomato sauce topped with freshly grated Parmesan cheese.

• Author: Julie Andrews
• Prep Time: 15 min.
• Cook Time: 25 min.
• Total Time: 35 min.
• Yield: Serves 8
• Category: Main Dish
• Method: Stove-Top
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1–pound spaghetti
• 3 tablespoons olive oil
• 3–4 cloves garlic, peeled and minced
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 2 28–ounce cans San Marzano tomatoes
• 1 1/2 teaspoons coarse salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Reserve ½ cup pasta water; drain remaining water.
2. Meanwhile, in a large skillet, heat oil to medium. Add garlic and crushed red pepper flakes. Cook 30-60 seconds or until fragrant. Stir in tomato paste, San Marzano tomatoes and ½ cup pasta water. Bring to a simmer for 3-4 minutes. Crush the tomatoes with a wooden spoon. Stir in salt, sugar and black pepper. Cook another 15-20 minutes on low heat, stirring occasionally. Taste and adjust seasoning, if necessary.
3. Add cooked pasta to the skillet, stirring to combine. Top with freshly grated Parmesan cheese.

Notes

Substitution Tip: For a higher protein, higher fiber meal, use a spaghetti such as Barilla Protein+ (my favorite!).

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 336
• Sugar: 13g
• Sodium: 581mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 5mg