Are you a pasta lover looking for a flavor boost? Look no further than arrabbiata sauce, a spicy and tangy Italian staple that’s sure to elevate your pasta game. Made with crushed tomatoes, garlic, red pepper flakes, and olive oil, this classic sauce is a staple of Italian cuisine. But why settle for just one way to make it when you can try 17 more? From classic pairings like penne and pancetta, to vegan options featuring lentil pasta, we’ve got the ultimate collection of spicy arrabbiata sauce recipes for you to try.
Classic Spicy Arrabbiata Sauce with Penne
Classic Spicy Arrabbiata Sauce with Penne Recipe
A spicy and flavorful Italian-inspired dish, this recipe combines the bold flavors of arrabbiata sauce with al dente penne pasta. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound penne pasta
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add the crushed tomatoes, oregano, red pepper flakes, salt, and pepper to the saucepan. Stir well to combine.
4. Simmer the sauce for 10-15 minutes, stirring occasionally, allowing flavors to meld.
5. Combine cooked penne pasta with the spicy arrabbiata sauce, adding some reserved pasta water if needed to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Garlic Infused Arrabbiata Sauce with Spaghetti
This classic Italian recipe gets a boost of flavor from garlic infused into the spicy arrabbiata sauce, perfectly pairing with al dente spaghetti. This 20-minute meal is a quick and satisfying solution for a weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, peeled and minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– Red pepper flakes (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, then reserve.
2. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Add crushed tomatoes, salt, and pepper. Stir well and bring to a simmer.
4. Reduce heat to low and let sauce simmer for 10-12 minutes, stirring occasionally, allowing flavors to meld.
5. Taste and adjust seasoning as needed. If desired, add red pepper flakes for an extra kick.
6. Combine cooked spaghetti with garlic infused arrabbiata sauce. Toss well to coat.
Cooking Time: 20 minutes
Creamy Arrabbiata Sauce with Rigatoni
This recipe combines the bold flavors of arrabbiata sauce with the comforting warmth of creamy goodness, all wrapped up in a satisfying bowl of rigatoni pasta.
Ingredients:
– 12 oz (340g) rigatoni pasta
– 2 tbsp (30ml) olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 tsp (5ml) red pepper flakes
– 1/4 cup (60ml) heavy cream
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add crushed tomatoes, red pepper flakes, salt, and black pepper to the skillet. Stir well.
4. Reduce heat to low and simmer for 10-12 minutes or until sauce thickens slightly.
5. Stir in heavy cream and cook for an additional 2 minutes.
6. Combine cooked rigatoni pasta with arrabbiata sauce; toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Arrabbiata Sauce with Pancetta and Bucatini
This Italian-inspired sauce combines the richness of pancetta with the bold flavors of garlic, red pepper flakes, and ripe tomatoes. Serve it over al dente bucatini for a satisfying and spicy meal.
Ingredients:
– 6 oz pancetta, diced
– 3 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 cups fresh or canned crushed tomatoes
– 1 tsp red pepper flakes
– Salt and black pepper, to taste
– 12 oz bucatini pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Cook bucatini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, cook pancetta over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Add olive oil, garlic, and red pepper flakes to the saucepan. Cook for 1 minute, stirring constantly.
4. Add crushed tomatoes, salt, and black pepper. Stir well to combine.
5. Simmer sauce for 10-15 minutes, stirring occasionally, until thickened to desired consistency.
6. Add reserved pasta water if needed to achieve a creamy texture.
7. Combine cooked bucatini with the Arrabbiata sauce and pancetta. Toss well to coat.
8. Serve hot, topped with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Arrabbiata Sauce with Lentil Pasta
This recipe combines the spicy kick of arrabbiata sauce with the nutty flavor of lentil pasta, creating a hearty and satisfying vegan dish. Perfect for a quick weeknight meal or a comforting weekend lunch.
Ingredients:
– 8 oz lentil pasta
– 2 cups vegetable broth
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook lentil pasta according to package instructions. Drain and set aside.
2. In a large saucepan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add crushed tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the flavors have melded together.
5. Toss cooked lentil pasta with the arrabbiata sauce and serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Arrabbiata Sauce with Roasted Cherry Tomatoes
This recipe brings together the sweet flavors of roasted cherry tomatoes and the spicy kick of arrabbiata sauce, perfect for pasta, pizza, or as a dipping sauce.
Ingredients:
– 1 pint cherry tomatoes
– 2 tablespoons olive oil
– 4 garlic cloves, peeled and minced
– 1/4 cup extra-virgin olive oil
– 1 can (28 oz) crushed tomatoes
– 2 teaspoons tomato paste
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
2. In a large saucepan, heat the minced garlic in extra-virgin olive oil over medium heat until fragrant.
3. Add crushed tomatoes, tomato paste, red pepper flakes, salt, and pepper to the saucepan. Stir well.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened slightly.
5. Combine roasted cherry tomatoes with the arrabbiata sauce and stir well.
6. Season with salt and pepper to taste. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Spicy Arrabbiata Sauce with Mushrooms and Farfalle
This recipe combines the bold flavors of spicy arrabbiata sauce with sautéed mushrooms and farfalle pasta, creating a hearty and satisfying meal.
Ingredients:
– 1 pound farfalle pasta
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup arrabbiata sauce (homemade or store-bought)
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook farfalle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in crushed tomatoes, arrabbiata sauce, and dried oregano. Bring to a simmer and let cook for 10-12 minutes or until the sauce has thickened slightly.
6. Combine cooked farfalle pasta with mushroom sauce. If needed, add some reserved pasta water to achieve desired consistency.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Arrabbiata Sauce with Grilled Chicken and Fettuccine
A classic Italian dish gets a spicy kick! This recipe combines juicy grilled chicken, tangy arrabbiata sauce, and smooth fettuccine pasta for a flavorful and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup Arrabbiata Sauce (see below)
– 12 oz fettuccine pasta
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Arrabbiata Sauce:
– 2 cups canned crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 tbsp chopped fresh basil
– 1 tsp red pepper flakes
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side or until cooked through.
2. Cook fettuccine pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine Arrabbiata Sauce ingredients. Simmer over low heat for 10-15 minutes or until heated through.
4. Slice grilled chicken into strips. Toss with arrabbiata sauce and serve over fettuccine pasta. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Arrabbiata Sauce with Shrimp and Linguine
This Italian-inspired dish combines the spicy kick of arrabbiata sauce with succulent shrimp and linguine, making for a quick and flavorful meal.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup olive oil
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz linguine pasta
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, then set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside with linguine.
4. In the same skillet, add crushed tomatoes, parsley, oregano, salt, and pepper. Simmer over medium-low heat for 10-12 minutes or until sauce has thickened slightly.
5. Combine cooked shrimp and linguine with arrabbiata sauce. Toss to combine, then top with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Arrabbiata Sauce with Sausage and Ziti
This hearty pasta dish combines the flavors of spicy Italian sausage and rich arrabbiata sauce with al dente ziti noodles. Perfect for a comforting weeknight meal or a satisfying dinner party.
Ingredients:
– 1 pound sweet or hot Italian sausage, casings removed
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 2 cups arrabbiata sauce (homemade or store-bought)
– 1 cup ziti pasta
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook ziti pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through, about 5-7 minutes.
3. Add onion and garlic to the skillet; cook until onion is translucent, about 3-4 minutes.
4. Stir in arrabbiata sauce and reserved pasta water. Simmer for 2-3 minutes to allow flavors to meld.
5. Combine cooked ziti and sausage mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: About 20-25 minutes
Arrabbiata Sauce with Eggplant and Rotini
This Italian-inspired recipe combines the rich flavors of eggplant and tomatoes with a spicy kick, served over rotini pasta. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 1 tsp dried basil
– 1 tsp red pepper flakes
– Salt and pepper to taste
– 12 oz rotini pasta
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange eggplant slices on the prepared baking sheet. Drizzle with olive oil, and sprinkle with garlic, basil, and red pepper flakes. Season with salt and pepper.
3. Roast in the preheated oven for 20-25 minutes or until eggplant is tender and lightly browned.
4. Cook rotini pasta according to package instructions.
5. Combine crushed tomatoes and roasted eggplant in a saucepan. Simmer over medium heat, stirring occasionally, until heated through.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Arrabbiata Sauce with Olives and Fusilli
Get ready for a flavorful fusion of Italian classics! This Arrabbiata sauce recipe combines the spicy kick of crushed red peppers, the brininess of olives, and the twirly fun of fusilli pasta.
Ingredients:
– 1 lb fusilli pasta
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup chopped fresh parsley
– 1/4 cup pitted green olives, sliced
– 1-2 teaspoons crushed red pepper flakes (depending on desired heat level)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Cook fusilli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute.
3. Add crushed tomatoes, chopped parsley, sliced olives, and crushed red pepper flakes to the skillet. Stir to combine.
4. Simmer sauce for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
5. Add reserved pasta water as needed to achieve desired consistency.
6. Toss cooked fusilli pasta with Arrabbiata sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Arrabbiata Sauce with Spinach and Gnocchi
This Italian-inspired dish combines the richness of gnocchi with the spicy kick of arrabbiata sauce, all wrapped up with a burst of fresh spinach. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup cooked gnocchi
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– 2 garlic cloves, minced
– 1/2 cup canned crushed tomatoes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Red pepper flakes (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions.
2. In a separate pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add crushed tomatoes, spinach, basil, salt, pepper, and red pepper flakes (if using). Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce has thickened slightly.
5. Toss cooked gnocchi with arrabbiata sauce. Serve hot.
Cooking Time: 15-20 minutes
Arrabbiata Sauce with Ricotta and Shells
Experience the perfect blend of creamy ricotta and spicy arrabbiata sauce, wrapped up in tender pasta shells. This Italian-inspired recipe is a crowd-pleaser for any occasion.
Ingredients:
• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 can (28 oz) crushed tomatoes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt and pepper.
4. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
5. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
6. Stuff cooked pasta shells with ricotta mixture and place in a baking dish. Pour arrabbiata sauce over the top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.
Cooking Time: 30-35 minutes
Arrabbiata Sauce with Anchovies and Spaghetti
This classic Italian pasta dish combines the bold flavors of arrabbiata sauce, salty anchovies, and al dente spaghetti for a quick and satisfying meal.
Ingredients:
– 12 oz spaghetti
– 2 cups arrabbiata sauce (homemade or store-bought)
– 1/4 cup chopped fresh parsley
– 6-8 anchovy fillets, rinsed and finely minced
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, combine arrabbiata sauce and minced anchovies. Heat over medium heat, stirring occasionally, for 5-7 minutes or until the flavors meld together.
3. Add reserved pasta water and red pepper flakes to the sauce. Stir well to combine.
4. Add cooked spaghetti to the sauce and toss to coat, ensuring the pasta is well coated with the arrabbiata sauce and anchovies.
5. Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Arrabbiata Sauce with Roasted Red Peppers and Penne
Elevate your pasta game with this flavorful and spicy Italian-inspired sauce, featuring roasted red peppers and penne. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb penne pasta
– 2 large red bell peppers
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: Grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C). Place red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred.
2. Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
3. In a blender or food processor, combine roasted red peppers, garlic, crushed tomatoes, olive oil, salt, and pepper. Blend until smooth, adding reserved pasta water as needed.
4. Combine cooked penne pasta with the Arrabbiata sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes
Arrabbiata Sauce with Fresh Basil and Tagliatelle
This classic Italian recipe combines the warmth of garlic and red pepper flakes with the brightness of fresh basil, all wrapped up in a rich tomato sauce served over tender tagliatelle pasta.
Ingredients:
– 1 pound tagliatelle pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/4 cup red pepper flakes
– 2 cups canned crushed tomatoes
– 1/4 cup chopped fresh basil leaves
– Salt and black pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red pepper flakes; cook for 4-5 minutes or until fragrant.
3. Add the crushed tomatoes, salt, and black pepper to the skillet. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Stir in the chopped basil leaves and reserved pasta water.
5. Combine the cooked tagliatelle with the arrabbiata sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Arrabbiata Sauce with Pancetta and Rigatoni
This classic Italian pasta dish combines the spicy kick of arrabbiata sauce with the rich flavor of pancetta and the heartiness of rigatoni. A perfect combination for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound rigatoni
– 6 slices of pancetta, diced
– 2 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– Salt and red pepper flakes to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add olive oil to the same skillet, then sauté garlic for 1-2 minutes until fragrant.
4. Pour in crushed tomatoes, salt, and red pepper flakes. Simmer sauce over low heat for 10-15 minutes, stirring occasionally.
5. Add cooked rigatoni to the sauce, tossing to combine. If needed, add some reserved pasta water to achieve desired consistency.
6. Stir in pancetta and serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your pasta game! This article features 18 mouth-watering Arrabbiata Sauce recipes that will take your taste buds on a thrill ride. From classic combinations like Penne with Spaghetti and Pancetta, to innovative twists like Vegan Lentil Pasta and Grilled Chicken Fettuccine, there’s something for every pasta lover. Whether you’re in the mood for creamy, garlicky, or spicy flavors, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and discover a world of flavors with Arrabbiata Sauce!
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