An epicurean adventure to: Italy
We absolutely love this Spaghetti Arrabiata — a speedy, minimal-ingredient meal that somehow tastes like you spent ages on it. In about 20 minutes you can serve a vibrant, restaurant-quality pasta that’s packed with garlic, chilli heat and bright tomato flavour.
This classic Italian dish delivers bold, spicy notes, a hint of sweetness and plenty of depth. It’s built on garlic, red chilli flakes for a lively kick and tinned chopped tomatoes, balanced by sweet onions and fresh basil.
Finish with a generous grating of Parmesan for the perfect final touch.
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Fast facts – Italy
| Location | Italy sits in Southern Europe, sharing borders with France, Switzerland, Austria and Slovenia. |
| Language | Italian is the official language, though many regional dialects are spoken across the country. |
| Population | Approximately 60 million people. |
| Trivia | Italy has a rich opera heritage with composers such as Giuseppe Verdi and Giacomo Puccini. La Scala in Milan is one of the world’s most prestigious opera houses. |
What’s to love about this recipe?
- Bold, vibrant flavours with adjustable spice.
- Quick and effortless — ready in under 20 minutes.
- Perfect for a busy weeknight dinner.
- Versatile — add your favourite protein or vegetables.
- Relatively healthy, especially with wholegrain pasta.
- Budget-friendly, made from simple ingredients.
- Easy to make vegan by swapping the cheese for a plant-based alternative.
Angry spaghetti! 😡
“Arrabiata” translates from Italian as “angry” or “furious,” a playful reference to the sauce’s fiery, bold flavour. The more traditional spelling is “Arrabbiata” with two Bs, although the single-B version is also commonly used.
Key ingredient notes and substitutions
See the recipe card below for the full ingredient list and quantities.
Spaghetti
Choose good-quality spaghetti when possible — it makes a difference. Penne or other shapes work well too. For a low-calorie option, toss the sauce with courgette (zucchini) noodles.
Red onion
Can be swapped for white, yellow or brown onion, or shallots if you prefer a milder flavour.
Garlic
Use plenty of garlic. The recipe suggests four cloves; add more if your cloves are small or you prefer a stronger garlicky hit.
Chopped tinned tomatoes
San Marzano tins are traditional and excellent if available. Any good-quality chopped tomatoes work fine. If using fresh tomatoes, peel and finely chop them before cooking.
Chilli flakes and basil
Adjust the red chilli flakes and basil to taste — more heat or more herbiness depending on your preference.
Sugar
A small amount of sugar balances tomato acidity without making the dish sweet. The onions and tomatoes already contribute natural sweetness.
Salt and pepper
Salt in stages: in the pasta water, after rinsing the pasta (if you rinse), and in the sauce. Be generous — the sauce benefits from seasoning.
Parmesan
Substitute Pecorino Romano or Parmigiano Reggiano, or use a supermarket grated hard cheese for a budget-friendly finish. Vegan parmesan alternatives work for dairy-free diets.
Step-by-step instructions
1. Cook the spaghetti al dente following the package directions. Use plenty of water and generously salt it — roughly just under a tablespoon for this amount of pasta.
2. Drain in a colander and rinse with cold water if you prefer. Return the pasta to the pan and toss with a splash of oil to prevent sticking.
3. Taste and adjust seasoning — rinsing can remove some salt, so add more if needed.
4. Heat the olive oil in a large frying pan.
5. Gently sauté the chopped onion and garlic over medium-low heat until soft and translucent, about 8 minutes. Reduce heat if the onion browns too quickly.
6. Add the chopped tomatoes, basil, chilli flakes, sugar, salt and pepper to the pan with the softened onions.
7. Simmer over medium-low heat, stirring often, until the sauce reduces and thickens slightly — roughly 5 minutes depending on your pan.
8. Add the cooked spaghetti to the sauce and toss over low heat for about 4 minutes until the pasta is heated through and well coated.
9. Serve topped generously with grated Parmesan, a few turns of black pepper and extra basil leaves. Spoon into bowls and enjoy.
Top Tips
Use high-quality ingredients
Good tomatoes and olive oil elevate this dish. With so few components, each ingredient should shine for a richer, more flavourful sauce.
Don’t overcook the pasta
Al dente pasta should be firm with a slight chew. When broken, a properly cooked strand will show a faint white core; fully translucent pasta is overcooked.
The thickness of the sauce
Watch the pan’s edges: as the sauce reduces the bubbles will shrink and the liquid will cling more thickly. You should be able to draw a clear line through the sauce with a spoon when it’s ready.
Serving suggestions
- Top with proteins like chicken, prawns or minced meat.
- Add grilled vegetables such as aubergine, courgette, red peppers or mushrooms.
- Serve with garlic bread.
- Garnish with extra fresh herbs like oregano.
Variations
- Add anchovies for extra umami.
- Stir in finely chopped pepadews for a sweet-tangy twist.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Cool to room temperature before sealing. Reheat on the stove with a splash of water or in short microwave bursts, stirring between intervals. Freezing is possible but may affect texture; thaw overnight in the fridge before reheating.
What else can Arrabiata sauce be used for?
- Pizza topping.
- Meatball sauce.
- Marinade for chicken or shrimp.
- Spread in wraps for a spicy kick.
- Shakshuka base.
- Dip for bread or crudités.
- On bruschetta.
More easy weekday dinners that take less than 30 minutes to make
- Easy Khao Pad Recipe (Thai fried rice)
- Creamy Lemon Chicken Orzo Pasta (One-Pot Recipe)
- The very best devilled sausages
- Satay chicken stir fry
Recipe
Spaghetti Arrabiata
Equipment
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Large saucepan for the spaghetti
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Large frying pan or saucepan for the sauce
Ingredients
- 350 grams (12 oz) spaghetti
- 2 tablespoons virgin olive oil – plus an extra glug for the spaghetti
- 1 medium red onion – finely chopped
- 4 fat cloves of garlic – chopped (or more)
- 400 grams (14 oz) good quality tinned tomatoes – chopped
- 3 tablespoons basil leaves – chopped, heaped
- 1 teaspoon red chilli flakes – or to taste
- 1 teaspoon sugar
- ½-1 teaspoon salt – or to taste
- freshly ground black pepper – to taste
- grated Parmesan for finishing
Instructions
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Cook the spaghetti al dente according to the package instructions. Use plenty of water and generously salt it.
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Drain and, if you like, rinse with cold water. Return to the pan and toss with a splash of oil to prevent sticking.
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Season the pasta to taste, adding more salt if needed.
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Heat the olive oil in a large frying pan.
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Sauté the chopped onion and garlic over medium-low heat until soft and translucent, about 8 minutes. Reduce heat if necessary to avoid browning.
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Add chopped tomatoes, basil, chilli flakes, sugar, salt and pepper to the pan. Stir to combine.
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Simmer over medium-low heat, stirring frequently, until the sauce reduces and thickens slightly, about 5 minutes.
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Toss the cooked spaghetti into the sauce and continue tossing over low heat for about 4 minutes until heated through.
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Serve with plenty of grated Parmesan, extra black pepper and fresh basil leaves.
Notes
Top Tips
Use high-quality ingredients
Good tomatoes and olive oil make this simple sauce sing. Quality matters when ingredients are few.
Don’t overcook the pasta
Al dente pasta should be firm with a slight chew. When broken, it often shows a pale core; fully translucent pasta is overcooked.
The thickness of the sauce
As the sauce reduces, bubbles around the edge will become smaller and less frequent. When you can draw a clear line through the sauce with a spoon, it’s ready.
Nutritional data disclaimer
Nutritional information is calculated by third-party tools and may vary with brands and portion sizes. For personalised dietary advice consult a qualified professional.
Nutrition
For food safety advice, including guidance on food allergies, consult your local food safety authority.
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