Spaghetti Arrabbiata- it’s spicy!

Ingredients

• 2 canschopped tomatoes
• 1onion, cut into small cubes
• 3garlic cloves, thinly sliced
• 2chillies
• 1 sprigfresh basil, roughly chopped
• 20 mlolive oil
• 1 tbspsalt
• 1pepper
• 1 pinchsugar

Instructions

1. 1

   Chop the aromatics

   Cut the onion and garlic into small brunoise-style cubes.

2. 2

   Prepare the chillies

   Remove the seeds and chop the chillies into small pieces. Wear gloves while handling them.

3. 3

   Choose the heat

   For a much spicier sauce, leave the chilli seeds in.

4. 4

   Sauté the aromatics

   Heat the olive oil and sauté the onion, garlic and chilli.

5. 5

   Add the tomatoes

   Once the ingredients have taken on a little colour, add both cans of chopped tomatoes.

6. 6

   Season the sauce

   Add salt and pepper to taste.

7. 7

   Add basil and sugar

   Stir in a pinch of sugar and the roughly chopped basil.

8. 8

   Simmer the sauce

   Simmer for 30 minutes with the lid resting loosely on top of the pot.

9. 9

   Cook the pasta

   While the sauce simmers, cook the pasta according to its packet instructions.

10. 10

    Taste and adjust

    Taste the sauce and adjust the seasoning as needed.

11. 11

    Plate and finish

    Serve the pasta with the sauce and add freshly grated Parmesan.

What is spaghetti arrabbiata?

Arrabbiata is a spicy tomato sauce associated with Rome and the Lazio region of Italy; its name means “angry”, a nod to the chilli heat. It is commonly served with pasta.

This version builds flavour from onion, garlic and fresh chilli, then simmers the tomatoes for 30 minutes. Basil and a small pinch of sugar round out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes supply most of the carbohydrates in the sauce, while the olive oil contributes most of its fat; the pasta served with it will add further carbohydrates. For a more balanced plate, serve it with a side of vegetables and keep the Parmesan to your preferred amount.

The key ingredients

Chopped tomatoes: two cans form the body of the sauce. Their quantity is given without a can size, so use the stated two cans rather than assuming a particular weight.

Chilli: removing the seeds keeps the heat gentler, while leaving them in makes the sauce spicier. Gloves help avoid transferring chilli oils to your eyes or skin.

Basil: roughly chopped leaves bring a fresh, herbal note. Add them before simmering, as directed, so they infuse the sauce.

Build the flavour gently

A brief sauté gives the onion, garlic and chilli a little colour before the tomatoes go in. Keep the heat controlled and stir regularly so the garlic does not catch.

Once the tomatoes are added, the sauce can simmer without needing a high heat. A loosely placed lid helps limit splashes while allowing some steam to escape.

Check the sauce as it simmers

The stated simmer is 30 minutes. Look for a sauce that has thickened slightly and tastes less raw and sharp than it did at the start.

Taste near the end and adjust the seasoning. The ingredient list gives salt and pepper, but the method leaves the final amount to taste.

Cook and serve the pasta

Cook the pasta separately according to its packet instructions while the sauce simmers. Drain it when it is ready, then serve with the sauce as the method directs.

The method also suggests freshly grated Parmesan at the end, although pasta and Parmesan are not quantified in the supplied ingredient list.

Make the chilli work for you

For a milder result, remove the seeds and start with less chilli if you prefer; for more heat, retain the seeds as the method suggests. Handle cut chillies carefully and wash your hands and tools afterwards.

The pinch of sugar is intended as a seasoning adjustment, not a dominant flavour. Taste the tomato sauce before adding more.

Recipe notes & tips

• Wear gloves when chopping the chillies, especially if you plan to keep the seeds.
• Keep the heat moderate while sautéing so the garlic colours without burning.
• Rest the lid loosely over the pot during the 30-minute simmer to reduce splashes.
• Cook the pasta while the sauce simmers to coordinate the timing.
• Taste the sauce before serving and adjust the seasoning gradually.

Variations

• More heat: leave some or all of the chilli seeds in the sauce.
• Milder sauce: remove the seeds and use less chilli.
• Extra herbs: add more fresh basil at the end for a brighter finish.
• Cheese finish: grate Parmesan over each serving, as suggested in the method.
• Chunkier texture: keep the chopped tomatoes as they are rather than blending the sauce.

Common mistakes to avoid

• Burning the garlic: sauté over moderate heat and stir before it darkens.
• Touching your face after chopping chilli: wear gloves and wash your hands and tools carefully.
• Adding all the chilli seeds without tasting: start with fewer seeds if you are unsure about the heat.
• Boiling the sauce hard: keep it at a gentle simmer for the stated 30 minutes.
• Skipping the final taste: check the seasoning before serving and adjust to taste.

How to store

Cool leftover sauce promptly, store it in a covered container in the fridge and use within 3 days. Reheat it in a pan until steaming hot, adding a little water if it has thickened; store cooked pasta separately where possible.

Frequently asked questions