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Spaghetti Arrabiata

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Spaghetti Arrabiata is a bold and spicy Italian pasta dish made with garlic, red chili flakes, olive oil, and tomatoes. Quick, simple, and full of fiery flavor, it’s a naturally vegan recipe perfect for weeknights.

Ingredients

  1. 12 oz spaghetti (or your favorite pasta)
  2. 2 tbsp extra virgin olive oil
  3. 4 cloves garlic, thinly sliced
  4. 1–2 tsp crushed red pepper flakes (adjust to taste)
  5. 1 can (28 oz) crushed tomatoes or peeled whole tomatoes, crushed by hand
  6. 1/2 tsp salt (or to taste)
  7. 1/4 tsp black pepper (optional)
  8. 1/2 tsp sugar (optional, to balance acidity)
  9. 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.

  1. In a large skillet, heat olive oil over medium heat. Add garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.
  2. Add the crushed tomatoes. Stir and bring to a gentle simmer.
  3. Season with salt, black pepper (if using), and a pinch of sugar if the sauce tastes too acidic.
  4. Simmer the sauce for 10–15 minutes, stirring occasionally, until slightly thickened.
  5. Add the drained spaghetti to the sauce and toss to coat. Add reserved pasta water a little at a time to loosen the sauce if needed.
  6. Taste and adjust seasoning. Serve immediately, garnished with fresh parsley if desired.

Notes

  • Use fresh tomatoes if desired, but cook longer for a rich sauce.
  • Adjust chili flakes to control the spice level.
  • To prevent garlic from burning, sauté on medium to low heat and stir frequently.
  • Penne is also a traditional pasta choice for Arrabiata sauce.
  • Top with vegan Parmesan or nutritional yeast for extra flavor if desired.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-arrabiata/