Arrabbiata Pasta

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According to legend, arrabbiata pasta was created in the Italian capital at the beginning of the 20th century. A city tavern, wanting to offer an alternative to bucatini all’Amatriciana, invented arrabbiata pasta. They removed pancetta and onions, added garlic, and shifted from bucatini to fetticine. The name of the dish refers to its spiciness – once eaten, it causes flushing, making the person look angry.

Spicy Arrabbiata Sauce! If you like heat then you’ve gotta try this healthy pasta sauce. The secret, of course, is the nice quantity of red pepper – enough to bite, but not enough to hurt – which has been gently warmed in olive oil first. This recipe is simple and is guaranteed to kick your pasta nights up a delicious notch.

If you’re looking for serious classic Arrabbiata pasta sauce then this is the recipe for you. I love this arrabbiata sauce most over pasta with more fresh basil, but the possibilities are endless with this spicy sauce. Enjoy it as a dipping sauce with crusty french bread, on pizzas, with spaghetti. Serve this wonderful pasta recipe with a fresh salad and some fresh baked bread. Here are some excellent bread recipes:


Arrabbiata Pasta

Arrabbiata Pasta scaled

Whip up this easy Arrabbiata sauce to add a kick to your favorite pasta dish. With just a handful of ingredients, you can make this spicy sauce a new weekday favorite.

  • Author: Bertolli
  • Prep Time: :20
  • Cook Time: :10
  • Total Time: :30
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Italian



2 tablespoons Olive Oil
1 tablespoon finely chopped garlic
1/8 teaspoon crushed red pepper, or more to taste
1 jar (24 ounces) Bertolli® Tomato & Basil Sauce or Homemade Sauce
1 box (16 ounces) linguine, cooked and drained


Heat oil in medium saucepan on medium heat; stir in garlic and red pepper. Cook 30 seconds. Stir in sauce. Simmer 8 min., stirring occasionally. Serve over hot pasta.

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