Name: Spaghetti all’Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 g spaghetti ((14 oz)); 3 tbsp extra-virgin olive oil; 3–4 garlic cloves (thinly sliced); 1–2 red chili peppers (finely chopped (or ½–1 tsp red pepper flakes, to taste)); 400 g canned peeled tomatoes (or crushed tomatoes, (14 oz)); Salt (to taste); Freshly ground black pepper (to taste); fresh parsley (chopped); Pecorino Romano (Freshly grated, for serving (Optional))

Spaghetti all’Arrabbiata

Spaghetti all’Arrabbiata (literally “angry spaghetti” in Italian) is a classic Roman pasta dish known for its bold, spicy flavor. The heat comes from chili peppers, which are cooked along with garlic in olive oil, then combined with tomatoes to make a simple but punchy sauce.

Here’s what makes it special:

“Arrabbiata” refers to the “angry” red chili heat.

It’s meatless, relying purely on the intensity of the sauce.

Traditionally served with spaghetti, though other pasta like penne works too.

Finished with a sprinkle of fresh parsley and sometimes a bit of grated Pecorino Romano for an extra layer of flavor.

It’s quick, rustic, and full of character — the kind of dish that wakes up your taste buds.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Dinner, Main Course

Cuisine Italian, Mediterranean

Servings servings

Calories 489 kcal

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Ingredients

400 g spaghetti (14 oz)
3 tbsp extra-virgin olive oil
3–4 garlic cloves thinly sliced
1–2 red chili peppers finely chopped (or ½–1 tsp red pepper flakes, to taste)
400 g canned peeled tomatoes or crushed tomatoes, (14 oz)
Salt to taste
Freshly ground black pepper to taste
fresh parsley chopped
Pecorino Romano Freshly grated, for serving (Optional)

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Instructions

Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente, according to package instructions.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the garlic and chili, and sauté for about 1 minute, just until the garlic turns golden and fragrant (don’t let it burn!).
Pour in the tomatoes, season with salt and pepper, and stir.
Let the sauce simmer gently for about 10–15 minutes, stirring occasionally, until slightly thickened.
Drain the pasta (reserve a little cooking water) and add it to the skillet with the sauce.
Toss well over low heat, adding a splash of pasta water if it looks too thick.
Adjust seasoning if needed.
Remove from heat, stir in chopped parsley.
Serve hot, topped with Pecorino Romano if you like.

Pair it with a glass of Chianti or another medium-bodied red wine — the spice of the sauce and the acidity of the wine play beautifully together.

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 489kcal (24%)Carbohydrates: 80g (27%)Protein: 14g (28%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 151mg (7%)Potassium: 456mg (13%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 224IU (4%)Vitamin C: 26mg (32%)Calcium: 58mg (6%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, quick, spicy, vegetarian

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Spaghetti all’Arrabbiata