Arrabbiata Spaghetti

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Mary Ann Addis

Mary Ann

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Growing up, Prego or any bargain spaghetti cause jar was our go-to for a taste of Italy during the weeknight. Little did we know that sugar and preservatives are what made these sauces irrestable. It wasn’t until venturing across the Atlantic to visit Italy where I truly experience the epiphany of real tomato sauce.

Making tomato sauce at home couldn’t be any easier and delicious. Using only a few key ingredients, it’s important to make each one count. San Marzano is my favorite can of tomatoes and I use any red wine on hand. Add some garlic, salt, and basil, and you have yourself an amazing sauce.

Arrabbiata is a spicer version of tomatoe sauce. Make this easy weeknight meal under 20 minutes. Prego and Ragu- fuggedaboutit!

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Arrabbiata Spaghetti

Prep Time8 minutes
Active Time15 minutes
Total Time23 minutes
Course: Main Course
Cuisine: Italian
Keyword: Italian, sauce, spaghetti, Spicey, tomatoes
Servings: 4


  • 28 oz San Marzano Tomatoes crushed or whole
  • 2 tbsp Olive Oil
  • 10 Garlic Cloves crushed and chopped
  • 1 tbsp Red pepper flakes
  • ½ cup Red wine
  • Kosher Salt
  • ½ tsp Black Pepper
  • Parmigiano reggiano
  • Basil


  • In a large pot, boil water with 2 tbsp of salt. I know that sounds a lot, but this is the ONLY time to season the pasta. Cook two minutes under directed times. 
  • Peel and roughly chop all the garlic, and add them to a saucepan with olive oil, a pinch of salt, and red pepper flakes. Cook to where the garlic cooks through, about 3 minutes. 
  • Add the can of San Marzano tomatoes to the garlic oil in the saucepan. Add the wine and a 2-inch parmesan rind. (the parmesan is optional, but it's oh so good!) Let it simmer, breaking the tomatoes up. Add some chopped basil, salt, and pepper.
  • Reserve a cup of pasta water, and cook the arrabbiata sauce along with the spaghetti noodles. No more of topping the noodles- the noodles deserve to soak in an arrabbiata bath! 
    Mix over medium-low heat, and if too dry, and the pasta water. (½ cup at a time) Let it simmer for 2 minutes. The pasta water will thicken the sauce a bit.
    EXTRA: Add about 2 tablespoons of heavy cream for a creamy arrabbiata! 
  • Serve the arrabbiata spaghetti in a large bowl, topped with more basil and parmesan cheese. Serve with a side salad, and a glass of red wine, Ciao!



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