It takes less than 30 minutes to make Pasta Arrabiata from scratch. It is a fiery and spicy tomato-based red sauce that you can slather over a bowlful of spaghetti, penne, or any pasta of your choice. Serve it along with some light salad and garlic bread for a full dinner.

If I ask my kids, what do they want for lunch or dinner? Their first choice is pasta. They can eat it for every meal without complaining. And I am cool with it because it is easy to put up. Sometimes I add loads of veggies to it like this Vegan Pasta Primavera with Roasted Vegetables. And there are times when I hide the veggies in the sauce itself like this Vegan Alfredo Sauce Pasta or this Vegan Creamy Butternut Squash Sauce Pasta.

Either way, it is a very much accepted food on the table. I thought of increasing my pasta repertoire on the blog and share one more delicious sauce with you that we eat again and again. It’s pasta in spicy arrabbiata sauce. I had published it years back on September 24th, 2015. I am republishing it with an improved delicious recipe and photos.

What is arrabiata sauce?

It is spelled as arrabbiata or arrabiata too.

When you go to an Italian restaurant Penne all Arrabiata or Spaghetti Arrabbiata is always on the menu.

The word arrabbiata sounds fancy!!! It means “angry” in Italian.

So, this red sauce pasta is actually very hot and spicy as compared to other Italian sauces.

The heat comes from crushed red peppers simmered in the sauce.

Being from India, I literally grew up eating spicy food.

I prefer this spicy arrabbiata sauce pasta over any other pasta sauce.

Why make the arrabbiata sauce at home?

I like to make pasta arrabiata at home with homemade spicy sauce.

It takes less than 20 minutes to make the sauce and you can adjust the heat to your taste.

At home, everything is very customizable.

If you are not much into spicy food then start with little crushed red pepper flakes.

You may even substitute it with cayenne.

For milder version paprika works well too.

Ingredients for making Arrabiata Sauce

Tomatoes

It all starts by using good quality canned tomatoes.

I like to use a can of crushed tomatoes San Marzano tomatoes or Pommi from Italy.

You can use whole tomatoes in juices and cook it or use chopped or crushed tomatoes.

If you wish to use fresh tomatoes then the cooking time will be almost double to cook the tomatoes through.

Add a bit of tomato paste to thicken the sauce as well as increase the intensity of the tomato flavor in the overall pasta sauce.

Oil

I use cooking olive oil or avocado oil for this recipe.

You can use your preferred cooking oil to make the sauce.

Spices and flavoring

Fresh basil leaves add a lot of flavors. If unavailable use dried ones.

Garlic, I mean lots of minced garlic adds a good flavor to this pasta dish,

Use dried crushed red chili flakes, cayenne, or paprika depending on how much heat you can handle.

Crushed black pepper, dried Italian herbs, salt, and a bit of sugar is needed too.

Cheese

Topping any Italian recipe with cheese just pulls all the flavors together.

Add some freshly grated parmesan or Romano cheese on the top after the pasta is served.

You may add a few tablespoons cheese to the sauce as well.

I have used vegetarian Stella parmesan cheese here.

Here is a link to all vegetarian cheese brands that are very useful while shopping for cheese without rennet.

How to make arrabiata sauce from scratch?

• Heat oil in a wide bottom pan.
• Once warm add in the chopped onions and sprinkle some salt over it.
• Cook for 2 minutes on medium heat or until they are wilted and translucent.
• Now add in the garlic and cook for 30 seconds, stirring occasionally.
• Reduce the heat and add in crushed tomatoes and all the remaining ingredients except cheese and basil leaves.
• Cover and simmer on low heat for 15 minutes stirring occasionally.
• Simultaneously cook the pasta as directed and reserve some pasta water to thin out the sauce if needed.

• Back to making the sauce. Now uncover and add in cheese and basil.
• Give it a stir and cook for a minute.
• Add 3-4 tablespoons reserved pasta water to the sauce if needed.
• Taste the sauce carefully and adjust seasoning if desired.
• Store the sauce as directed.
• How to store homemade pasta sauce
• Any leftover sauce can be stored in the fridge for up to 5 days and freezer for a month.
• You can make a big batch of this sauce and can it as well.

How to cook pasta right each and every time?

Soft, overly cooked, and mushy pasta is a big turn off for me.

Pasta should be cooked al dente. The best way is to check your package for timings and following it.

Add the pasta only after the water comes to a rolling boil.

Once you add the pasta, start a timer and you will never lose track of time.

Once the timer goes off check pasta with a fork, taste it. It should have a bite to it.

Immediately drain all the water reserving a cup or so for the sauce if desired. (Highly recommended)

The starch from the pasta sauce works great to thicken the pasta sauce.

Never rinse the pasta or coat it with oil if you are tossing it immediately with sauce and serving.

Putting it altogether

Important tips to make the best Pasta Arrabiata at home

Use good quality tomatoes. (I cannot stress enough on this point)

Adjust the red pepper to your spice level.

You may reserve less spicy sauce for kids and add more crushed pepper for adults later.

You can make the sauce way ahead of time. Refer to storing instructions below.

Cooking pasta just before serving is recommended.

If you plan to cook the pasta ahead of time cook it 1 minute less than al dente.

Coat it with olive oil and set it aside only if it is made hours before serving.

Once the sauce and pasts are ready, keep it in separate containers.

Do not mix them until everyone sits on the dinner table.

Pasta tends to absorb all the sauce if it is mixed more than 20 minutes in advance making it all soggy.

How to make pasta arrabiata in an Instant Pot

On days when I am really pressed on time, I make pasta in my Instant Pot.

Refer to my recipe here for more details.

Simply use the pasta of your choice.

If using spaghetti follow below –

• Break the Spaghetti roughly in half to fit the pot.
• Switch on the IP on saute mode.
• Place the Spaghetti in crisscross layers to fit into the pot.
• Add in the water to the pasta level only.
• Add in a sprinkle of salt, pepper, and a splash of olive oil.
• Top it with prepared arrabbiata sauce.
• Do not stir.
• Put on the IP lid and set it MANUAL HIGH 3 minutes.
• Turn the knob to sealing.
• After the IP beeps wait for a minute and then carefully do QUICK RELEASE towards venting.
• When the pin drops carefully open the IP lid.
• Separate the noodles with a fork or chopsticks.
• You may see some water still in the pot. Don’t worry it will be soaked by the noodles in no time creating a nice thick sauce.
• Stir in Parmesan and extra chili flakes if desired.
• Use the desired shape of pasta.
• Always cook pasta for a minute less than half the time mentioned on the package.
• If says 10 minutes to al dente, then cook it for 10-5-1 = 4 minutes.
• I have not tried gluten-free pasta in an Instant Pot yet.

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House favorite pasta recipe that you will love –

Meatless cheese balls with Whole Grain Spaghetti Aglio e Olio

Restaurant Style Alfredo Pesto Pasta

Herbed Mushroom Cream Sauce pasta

Creamy Spinach Penne Pasta

Veg Lasagna

Recipe for Pasta Arrabiata

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4.80 from 5 votes

Pasta Arrabiata

Make pasta night more delicious with this homemade arrabiata sauce pasta. It is spicy tomato-based sauce that goes well on penne or spaghetti.

Course Dinner, Lunch

Cuisine Italian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Adjustable Servings -4 servings

Calories 372kcal

Author Khushboo

Ingredients

• 3 tablespoons cooking olive oil OR of choice
• 1 medium-size red onion finely chopped (½ cup approx.)
• 5 garlic cloves i.e 1 tablespoon minced
• 1 teaspoon cayenne OR crushed red pepper flakes (adjust to your spice level)
• 1 can (28 fl ounce) San Marzano crushed tomatoes , OR equivalent, see notes
• 1 tablespoon tomato paste optional
• 1 teaspoon sugar see notes
• Salt & pepper to taste 1 teaspoon dried Italian herb blend
• A handful of fresh basil torn
• ¼ cup freshly grated parmesan or Romano cheese optional
• 8 ounces uncooked pasta of choice

Instructions

• Heat oil in a wide bottom pan.
• Once warm add in the chopped onions and sprinkle some salt over it.
• Cook for 2 minutes on medium heat or until they are wilted and translucent.
• Now add in the garlic and cook for 30 seconds, stirring occasionally.
• Reduce the heat and add in crushed tomatoes and all the remaining ingredients except cheese and basil leaves.
• Cover and simmer on low heat for 15 minutes stirring occasionally.
• Simultaneously cook the pasta as directed and reserve some pasta water to thin out the sauce if needed.
• Back to making the sauce. Now uncover and add in cheese and basil.
• Give it a stir and cook for a minute.
• Add 3-4 tablespoons reserved pasta water to the sauce if needed.
• Taste the sauce carefully and adjust seasoning if desired.
• Store the sauce as directed.

Notes

This recipe makes approximately 4 cups of sauce.

Use as required and store the leftover sauce.

Refer to the post for the Instant Pot method.

Sugar is used to cut the tartness of tomatoes.

Use any pasta of your choice.

Gluten-free works too.

My personal favorite is penne, whole-grain spaghetti, or gluten-free spaghetti with this arrabiata sauce.

What tomatoes to use –

Use good quality canned tomatoes preferably “Made in Italy” for authentic flavor.

However, if it is unavailable substitute with good local brand crushed tomato.

You may use finely chopped tomato or a can of whole tomatoes too.

The whole tomatoes will have to be cooked a little long in its juices for an extra 15 minutes. Smash it down with a potato masher.

If you wish to use fresh tomatoes then the cooking time will be almost double to cook the tomatoes through.

Add a bit of tomato paste to thicken the sauce as well as increase the intensity of the tomato flavor in the overall pasta sauce. Skip if unavailable.

Spices and flavoring

Fresh basil leaves add a lot of flavors. If unavailable use dried ones.

Garlic, I mean lots of minced garlic adds a good flavor to this pasta dish,

Use dried crushed red chili flakes, cayenne, or paprika depending on how much heat you can handle.

Crushed black pepper, dried Italian herbs, salt, and a bit of sugar is needed too.

Cheese

Topping any Italian recipe with cheese just pulls all the flavors together.

Add some freshly grated parmesan or Romano cheese on the top after the pasta is served.

I have used vegetarian Stella parmesan cheese here.

Storing prepared pasta sauce

Any leftover sauce can be stored in the fridge for up to 5 days and freezer for a month.

You can make a big batch of this sauce and can it as well.

How to cook pasta right each and every time?

• Soft, overly cooked, and mushy pasta is a big turn off for me.
• Pasta should be cooked al dente. The best way is to check your package for timings and following it.
• Add the pasta only after the water comes to a rolling boil.
• Once you add the pasta, start a timer and you will never lose track of time.
• Once the timer goes off check pasta with a fork, taste it. It should have a bite to it.
• Immediately drain all the water reserving a cup or so for the sauce if desired. (Highly recommended)
• The starch from the pasta sauce works great to thicken the pasta sauce.
• Never rinse the pasta or coat it with oil if you are tossing it immediately with sauce and serving.

Important tips to make the best Pasta Arrabiata

• Use good quality tomatoes. (I cannot stress enough on this point)
• Adjust the red pepper to your spice level.
• You may reserve less spicy sauce for kids and add more crushed pepper for adults later.
• You can make the sauce way ahead of time. Refer to storing instructions below.
• Cooking pasta just before serving is recommended.
• If you plan to cook the pasta ahead of time cook it 1 minute less than al dente.
• Coat it with olive oil and set it aside only if it is made hours before serving.
• Once the sauce and pasts are ready, keep it in separate containers.
• Do not mix them until everyone sits on the dinner table.
• Pasta tends to absorb all the sauce if it is mixed more than 20 minutes in advance making it all soggy.

Nutrition

Calories: 372kcal | Carbohydrates: 62g | Protein: 11g | Fat: 10g | Sodium: 304mg | Potassium: 759mg | Fiber: 6g | Sugar: 12g | Vitamin A: 696IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 3mg

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