Description
A classic Italian pasta dish featuring spaghetti tossed in a spicy tomato sauce with garlic, olive oil, and red chili flakes. Quick, bold, and naturally vegan, it’s perfect for lovers of fiery comfort food.
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1–2 tsp crushed red chili flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes or tomato passata
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (for garnish)
- Optional: 1/4 cup red wine for depth
- Optional: nutritional yeast or vegan parmesan for serving
Instructions
Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes; sauté until fragrant but not burnt, about 1 minute.
- Stir in crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until slightly thickened.
- Add cooked spaghetti to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Garnish with fresh parsley or basil and serve immediately with optional vegan parmesan.
Notes
- Penne pasta can be used instead for Penne all’Arrabbiata.
- Add olives, capers, or roasted cherry tomatoes for extra flavor.
- Include zucchini, mushrooms, or eggplant for added vegetables.
- Adjust chili flakes or use fresh chilies for desired spice level.
- The sauce can be frozen separately for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 380
- Sugar: 9g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
