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Home » Recipes » Spaghetti Arrabbiata ('Angry' Pasta Sauce)

Spaghetti Arrabbiata ('Angry' Pasta Sauce)

Dec 7, 2021 by The Pesky Vegan | 4 Comments

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Vegan Spaghetti Arrabbiata Pin

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.

Spaghetti Arrabbiata with Parsley and Vegan Parmesan

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.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

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.

Pasta Arrabbiata Spicy Tomato Sauce Overhead

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?

Red Pepper Flakes Dried Chilli

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
Ingredients to Make Spaghetti Arrabbiata

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.

Onion Frying in Pan with Chilli and 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.

Spicy Arrabbiata Sauce Cooking in Pan

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.

Best Arrabbiata Sauce with Fresh Parsley and Chilli

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.

Spaghetti al'arrabbiata Served in Bowl

Recipe FAQ

Which tomatoes are best for arrabbiata?

While you could use fresh tomatoes, I don't see any problem with using tinned tomatoes for convenience. All I'd say is try to use the best quality tinned tomatoes you can find (San Marzano is a popular choice).

See also these recipes for easy tomato basil pasta and 15-minute tomato basil soup.

Which pasta is best?

I like this sauce with spaghetti, although varieties such as penne or rigatoni are also popular. Note that dried pasta tends to be vegan, whereas fresh pasta will usually include egg.

Is this recipe gluten-free?

To make this recipe gluten-free, simply use a pasta variety that is certified or labelled as such.

How long will it keep?

I'd recommend cooking pasta dishes 'to order', however this spaghetti arrabbiata will keep in the fridge for up to 3-4 days. If you want to freeze the sauce, it's best to do this separately instead of mixing through the pasta.

What's the correct spelling?

The correct spelling is arrabbiata with 2x 'r' and 2x 'b'. It's admittedly a lot of letters to remember, and so you might sometimes come across the misspelling 'arrabiata' or another variant!

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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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Vegan Cheesy Pasta Sauce
  • 15-Minute Tomato Tahini Pasta
  • Creamy Vegan Mushroom Pasta
  • Vegan Pasta Puttanesca
  • Easy Hummus Pasta with Lemon and Basil
  • Tempeh Bolognese
  • Easy Vegan Pesto
  • Ultimate Vegan Lasagne

You can also check out my full list of vegan pasta recipes.

Spaghetti Arrabbiata Feature

Spaghetti Arrabbiata ('Angry' Pasta Sauce)

The Pesky Vegan
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.
5 from 1 vote
Rate this Recipe Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Pasta
Cuisine Gluten-free, Italian, Vegan
Servings 2
Calories 532 kcal

Ingredients
 

  • 7-9 oz (200-250 g) dried spaghetti (gluten-free if necessary)
  • 1-2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon dried chilli flakes (plus more to taste)
  • 1x 14 oz (400 g) tin tomatoes (good-quality if possible – see notes)
  • 1 bay leaf
  • 2 teaspoons vegan balsamic vinegar (or red wine vinegar – optional)
  • Salt and pepper to taste
  • Pasta cooking water
  • Small handful fresh parsley
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Instructions
 

  • 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 with fresh parsley leaves and homemade vegan parmesan.
Rate this recipe 👇

Notes

Tomatoes: It's worth using good-quality tinned tomatoes (varieties such as San Marzano are a good choice). You could also replace the tinned tomatoes with fresh tomatoes and increase the cooking time to help them break down.
Chilli: I've used a teaspoon of dried red chilli flakes but you could replace this with approx. one chopped fresh chilli (plus more to taste). At a stretch, you could use chilli powder or cayenne pepper.
Pasta: When it comes to the pasta, most dried varieties are usually vegan. Fresh pasta, on the other hand, will often include egg.
Fresh herbs: You can easily replace the parsley with a fragrant herb such as basil.
Gluten-free: To make this recipe gluten-free, simply use a pasta variety that is certified or labelled as such.
Storage: This spaghetti arrabbiata will keep in the fridge for up to 3-4 days. If you want to freeze the sauce, it's best to do this separately instead of mixing through the pasta.
If you liked this recipe, you might also enjoy:
  • Vegan Cheesy Pasta Sauce
  • 15-Minute Tomato Tahini Pasta
  • Vegan Pasta Puttanesca
  • Easy Hummus Pasta with Lemon and Basil
  • Vegan Stewed Pepper Pasta
  • Tempeh Bolognese
  • Easy Vegan Pesto
  • Ultimate Vegan Lasagne
 
* The nutrition info below is for one serving, based on a total of two servings.

Nutrition

Calories: 532kcalCarbohydrates: 97gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 875mgPotassium: 959mgFiber: 9gSugar: 15gVitamin A: 1152IUVitamin C: 31mgCalcium: 122mgIron: 5mg
Nutrition Facts
Spaghetti Arrabbiata ('Angry' Pasta Sauce)
Amount Per Serving
Calories 532 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 875mg38%
Potassium 959mg27%
Carbohydrates 97g32%
Fiber 9g38%
Sugar 15g17%
Protein 17g34%
Vitamin A 1152IU23%
Vitamin C 31mg38%
Calcium 122mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pasta arrabbiata, spicy tomato pasta, vegan arrabbiata sauce
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Reader Interactions

Comments

  1. LJ

    December 07, 2021 at 2:36 pm

    Oh, what a welcome idea! I haven't had anything arrabbiata in more than a year, so I do believe this will go into the rotation this weekend, thank you! Also, nice suggestion about using a good balsamic vinegar to pick up the absence of grated parmesan. That tanginess in a dish is a true umami touch that begs for "more."

    Reply
    • The Pesky Vegan

      December 07, 2021 at 6:43 pm

      Good stuff, you'll have to let me know how you get on!

      Reply
  2. Honey Jerram

    December 07, 2021 at 4:24 pm

    5 stars
    Great recipe. As always, full of interesting tips and information.

    Reply
    • The Pesky Vegan

      December 07, 2021 at 6:41 pm

      Thanks very much for the review!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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