How spicy is arrabbiata?

As spicy as you like — adjust the amount of dried chili to taste; it's traditionally quite fiery.

What pasta is traditional?

Penne all'arrabbiata is the classic, but fettuccine, spaghetti or rigatoni all work.

Yes, the basic sauce is vegetarian. Omit cheese to make it vegan.

Can I make the sauce ahead?

Yes; refrigerate for up to 3 days and reheat while you cook fresh pasta.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days; reheat gently.

Pasta all'Arrabbiata

Name: Pasta all'Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 225 g fettuccine; 4 cloves garlic (minced); 2 tbsp olive oil; 1 dried red chili pepper (finely diced); 796 mL diced or whole tomatoes; grated parmesan cheese (approx. 3 oz); salt (to taste)

A fiery Roman favourite: pasta tossed in a quick spicy tomato sauce sharpened with garlic and dried chili, finished with parmesan.

Yield Serves 4

Total Time 30 minutes

Main Ingredients Fettuccine

Category Pasta, Soups & Rice

Prep: 10 minutes · Cook: 20 minutes

View Products Used Explore More Pasta, Soups & Rice

What Is Pasta all'Arrabbiata?

A spicy Roman tomato pasta — 'arrabbiata' means 'angry', for the heat from dried chili. Garlic and chili are bloomed in olive oil, then simmered with tomatoes for a quick, punchy sauce.

Why Make Pasta all'Arrabbiata?

Big flavour from very few ingredients
Ready in about 30 minutes
Easy to dial the heat up or down
Naturally vegetarian
A reliable weeknight pasta

Unico Products Used in This Recipe

Pasta all'Arrabbiata — Shopping List (4 servings)

Ingredients

225 g fettuccine
4 cloves garlic (minced)
2 tbsp olive oil
1 dried red chili pepper (finely diced)
796 mL diced or whole tomatoes
grated parmesan cheese (approx. 3 oz)
salt (to taste)

Adjust servings 4

Instructions

Cook the fettuccine in boiling salted water until al dente; drain well, but do not rinse.
Meanwhile, heat the olive oil in a skillet and gently sauté the garlic until fragrant.
Add the diced chili and cook briefly, then add the tomatoes and simmer until slightly thickened.
Season the sauce with salt.
Place the drained pasta in a prewarmed bowl, pour over the sauce and toss quickly.
Toss again with the grated parmesan and serve at once.

Cooking Tips

Bloom the chili briefly in oil to release its heat
Keep the sauce quick and fresh-tasting
Salt the pasta water well
Reserve pasta water to loosen the sauce
Add parmesan off the heat so it doesn't clump

Frequently Asked Questions About Pasta all'Arrabbiata

1. How spicy is arrabbiata?

As spicy as you like — adjust the amount of dried chili to taste; it's traditionally quite fiery.
2. What pasta is traditional?

Penne all'arrabbiata is the classic, but fettuccine, spaghetti or rigatoni all work.
3. Is it vegetarian?

Yes, the basic sauce is vegetarian. Omit cheese to make it vegan.
4. Can I make the sauce ahead?

Yes; refrigerate for up to 3 days and reheat while you cook fresh pasta.
5. How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days; reheat gently.

Cooking Guides & Tips

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What Is Passata? How to Use Sieved Tomatoes A plain-language guide to passata — smooth, uncooked sieved tomatoes — and how to use it for fast, silky sauces, soups and pizza.