Description
Spaghetti Arrabiata sauce is spicy, garlicky and herby. The sauce is tossed with spaghetti and is perfect for a busy weeknight dinner. Serve with chicken, shrimp or salmon and pile on the fresh torn basil leaves and grated pecorino or parmesan cheese.
Ingredients
Units
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- 3 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp. chopped Calabrian chili peppers (optional)
- 1–2 tsp. crushed red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. table salt, plus more as desired
- 1/4 tsp. black pepper
- 1 (28-oz.) can crushed tomatoes
- 8 oz. spaghetti
- fresh torn basil leaves (or parsley) and grated pecorino or Parmesan, for serving
Instructions
- Bring a large pot of water to a boil over high heat. Cover.
- Meanwhile, heat oil in a large skillet over medium. Add onions and cook, stirring occasionally, until golden brown and very tender, 5-6 minutes. Add garlic and Calabrian chili (if using) and cook until fragrant, about 1 minute. Sprinkle on red pepper flakes, oregano, salt and pepper and stir well. Add tomatoes and bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook for 10 minutes, stirring occasionally to prevent burning.
- While the sauce simmers, cook spaghetti according to package instructions. Drain then add to the sauce. Toss well and serve with basil and cheese.
Notes
- Calabrian chili peppers may not be traditional, but they provide a lot of flavor and spice. You can also use jarred hot cherry peppers.
- Use more crushed red pepper flakes if you like more heat.
- You can store leftover in the refrigerator for up to 3 days.
- You can freeze just the sauce (not with spaghetti) in an air-tight container for up to 3 months.
- Prep Time: 5
- Cook Time: 20
- Category: Main
- Method: Sautee
- Cuisine: Italian, Italian-American