Spaghetti Arrabbiata ('Angry' Pasta Sauce)

This spaghetti arrabbiata is a fiery little number that makes for a quick and easy weeknight dinner. With a spicy tomato sauce featuring red chilli and garlic, it's a delicious vegan pasta recipe that can easily be made gluten-free.

To give the arrabbiata sauce a little lift, I like to add a splash of vegan balsamic vinegar or red wine vinegar. While this recipe uses crushed red chilli flakes, you could swap this out for an equivalent amount of fresh chilli.

For more speedy plant-based pasta dishes, take a look at these recipes for vegan pasta puttanesca and creamy hummus pasta.

What is arrabbiata?

Arrabbiata sauce is a simple but fiery tomato sauce that includes red chilli for a kick of heat. Translating literally as 'angry sauce' from the Italian sugo all'arrabbiata, it's a popular dish when served with pasta such as penne or spaghetti.

Is arrabbiata sauce vegan?

While traditional arrabbiata sauces are often meat-free and dairy-free, they may sometimes include parmesan cheese for added flavour. My recipe includes a splash of vegan balsamic or red wine vinegar to emulate the subtle tangy notes you might otherwise get from dairy parmesan cheese.

This is similar to using lemon juice or cider vinegar in a plant-based risotto, such as this vegan beetroot risotto.

Which chilli should I use?

I've used crushed red chilli flakes as these are easily stored and I usually have them in the kitchen. In fact, the dried chilli used in the photos here came from a chilli plant that we grew at home in the garden!

You could replace the teaspoon of chilli flakes with one chopped fresh chilli (plus more to taste), or at a stretch you could use chilli powder or cayenne pepper.

What you'll need

To make this pasta arrabbiata, you'll need:

• Pasta of your choice – I used dried spaghetti (gluten-free if necessary)
• Good-quality tinned tomatoes for the best possible flavour
• Dried chilli flakes or an equivalent amount of fresh chilli
• Balsamic vinegar or red wine vinegar to give the sauce a little lift

How to make arrabbiata sauce

Heat the olive oil in a pan and add the chopped onion. Season with salt and pepper and cook gently on a low/medium heat for 5-6 minutes or until starting to soften, stirring regularly.

You don't want the onion to colour too much, so turn down the heat and add a little extra oil if necessary.

Once the onion is soft, add the garlic and chilli and cook for another minute. Again, you want to avoid getting any colour on the garlic.

Next, add in the tinned tomatoes, bay leaf, and vegan balsamic vinegar (optional). If using plum tomatoes, break these apart with your spoon.

Swirl a little water around the empty can and also add this to the pan. Bring to a simmer and cook on a low heat.

Once the sauce is simmering away, start cooking your pasta in salted boiling water (roughly 10 minutes – follow package instructions). As the pasta is cooking, add the odd spoonful of starchy pasta water to the sauce to maintain a nice consistency and prevent it from drying out.

For a smoother final sauce, gently mash it using a potato masher to break down the tomatoes.

Once you've done this (optional), add a small handful of chopped fresh parsley and stir in. Remove the bay leaf and adjust the seasoning to taste, adding any extra salt, pepper, chilli, or balsamic.

Once the pasta is cooked al dente, drain it and add to the pan with the arrabbiata sauce. Stir well to coat and serve.

Serving suggestions

I've made this recipe with spaghetti, but you could use any pasta variety you like or have to hand. Simply top with fresh parsley leaves and homemade vegan parmesan.

Variations and tips for pasta all'arrabbiata

• Fresh herbs: You can easily replace the parsley with a fragrant herb such as basil.
• Smoked paprika: It's not authentic, but a small amount of smoked paprika will add a nice flavour to the sauce.
• Balsamic vinegar: This is completely optional but gives a nice edge to the dish.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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