Spicy Spaghetti all’Arrabbiata Recipe with Garlic and Chili

When I’m tired and want a quick, satisfying dinner ready in under 20 minutes, this is one of my go-to recipes. I’ve made this spaghetti arrabbiata for years and only recently decided it deserved a proper write-up — it’s that simple and fast.

I always keep the pantry staples for this dish on hand so I can make arrabbiata any night. The name literally means “angry spaghetti” in Italian: there’s a pleasant, warming heat from chili flakes, and the sauce uses very few ingredients, so it’s easy to pull together.

How to Make Spaghetti all’Arrabbiata

This pasta requires very little hands-on time and minimal prep. Because the sauce cooks quickly, it helps to have everything ready before you start.

Finely dice a large shallot (or half a small yellow onion if you prefer) and mince two cloves of garlic. Open a 400g (14oz) can of whole, peeled tomatoes and crush them by hand into a bowl — hand-crushing produces a better texture than pre-crushed tomatoes.

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ teaspoon of chili flakes to infuse the oil. While the oil heats, bring a large pot of heavily salted water to a rolling boil for the spaghetti.

When the oil shimmers, add the diced shallot and a generous pinch of salt. Cook, stirring frequently, until the shallot softens, about 2–3 minutes.

Add the minced garlic and 2 teaspoons of tomato paste. Cook, stirring, until the mixture becomes fragrant and the tomato paste darkens slightly — about 1–2 minutes.

Pour in the crushed tomatoes and add about 60 ml (¼ cup) of water — I usually rinse the tomato can with a little water to capture every bit of tomato flavor. Season with freshly ground black pepper and bring the sauce to a gentle simmer.

While the sauce simmers for about 8–10 minutes, cook the spaghetti in the boiling water, removing it from the pot 2 minutes before the package suggested time so it finishes cooking in the sauce.

When the pasta is just shy of al dente, use tongs to lift it directly from the pot into the sauce — don’t fully drain the cooking water. Add a small ladle (around 60 ml / ¼ cup) of the pasta cooking water and 15 g (about 3 tablespoons) of finely grated Parmesan to the skillet.

Toss the pasta in the sauce, adding more pasta water a little at a time until you reach a silky, cohesive consistency. Taste and adjust seasoning if needed.

Serve immediately with extra grated Parmesan on top if desired — it makes the dish more rounded and savory.

This arrabbiata is one of the simplest and most flavorful pastas to make — ideal for busy weeknights when you want a homemade meal with minimal effort.

Want to make spaghetti all’Arrabbiata or have a question about the recipe? Leave a comment and I’ll help.