5 from 18 votes
Arrabbiata Pasta Recipe (Homemade Tomato Pasta)
This Arrabbiata Pasta recipe combines al dente fusilli or similar pasta with a spicy tomato sauce seasoned with garlic, chili flakes, oregano, and basil. The sauce is made from fresh or pureed tomatoes simmered with olive oil and aromatic spices, creating a bright and slightly spicy flavor. Parmesan cheese is an optional finishing touch, adding a savory note. It's a straightforward, satisfying pasta dish featuring a balance of heat and herbaceousness.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
3
Calories:
350 kcal
Course:
Main Course
Cuisine:
Italian, International
Ingredients
For cooking pasta
- 2 cups fusilli pasta - 175 grams or penne or rigatoni
- 4 cups water
- ½ teaspoon salt or add as required
For arrabbiata sauce
- 2 cups tomato 220 grams or 2 large tomatoes or 2 cups chopped tomatoes or 1 cup tomato purée, chopped
- 1 teaspoon garlic 5 grams, finely chopped
- 2 teaspoons chili flakes or add as required, swap with ½ to 1 teaspoon red chilli powder or cayenne
- 2 tablespoons olive oil
- ¼ teaspoon oregano or add as required, dried
- 1 tablespoon basil leaves or 3 to 4 basil leaves or 1 teaspoon dried basil, chopped
- ¼ teaspoon black pepper or add as required, powder
- ¼ teaspoon sugar - optional
- ¼ cup water - optional
- 2 to 3 tablespoons Parmesan Cheese (vegetarian) or choice of cheese - optional
Instructions
Cooking pasta
- Heat water together with salt in a pot. Bring the water to a boil.
- Add the fusilli pasta. Opt for penne pasta or rigatoni if you do not have fusilli pasta.
- On a medium to high heat, cook until the pasta is al dente or cook until softened, based on your preference.
- In a colander or strainer, strain the pasta and set aside.
Cup of Yum
Making arrabbiata sauce
- Peel and roughly chop tomatoes. Transfer them to a blender or a food chopper or processor.
- Without adding any water, blend or process to a smooth puree. Set aside.
- Heat olive oil in a pan or skillet. Add finely chopped garlic. Sauté garlic for some seconds.
- Add the crushed red chili flakes and mix with the oil and garlic. You can reduce or increase the quantity of red chili flakes as needed. Instead or red chili flakes, you can also add ½ to 1 teaspoon red chilli powder or cayenne.
- Next, add the tomato puree. Add salt as per taste and mix well. Cover the pan with its lid.
- On a low heat simmer the arrabbiata sauce for 10 to 12 minutes until the raw flavor and taste of tomatoes goes away. Add some water (about ¼ cup) if the tomato puree starts sticking to the pan.
- When you see some oil specks on the sauce, this means that the arrabbiata sauce is cooked.
- Add dried oregano, ground black pepper. You can also add ¼ teaspoon sugar. If the tomatoes are too tangy, then only add sugar. Mix again. You can add sugar as needed depending on the tanginess of tomatoes.
Making arrabbiata pasta
- Add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.
- Switch off the heat and add 1 teaspoon chopped basil leaves. Gently mix again.
Serving suggestions
- Serve in a bowl or a deep dish garnished with grated vegetarian parmesan cheese and a few basil sprigs. You can top with your preferred cheese if you do not have parmesan cheese.
- Enjoy spicy hot arrabbiata pasta with cheese garlic bread or a simple garlic bread. It is also great to serve with a refreshing salad or a soup by the side.
Storage and Leftovers
- It’s best to store the sauce by itself in the fridge, and I personally like to make fresh pasta each time. However, the combined pasta with sauce is also quite delicious to enjoy as leftovers.
- Let the sauce and/or pasta cool completely before putting in an airtight container, and keep in the fridge for up to 2 to 3 days.
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
48g
(16%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
485mg
(20%)
Potassium
275mg
(6%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1288IU
(26%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
14mg
(16%)
Vitamin D
1µg
(5%)
Vitamin E
2mg
Vitamin K
19µg
Calcium
71mg
(7%)
Vitamin B9 (Folate)
16µg
Iron
1mg
(6%)
Magnesium
19mg
(5%)
Phosphorus
53mg
Zinc
1mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 485mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1288IU | 26% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 19µg | |
| Calcium | 71mg | 7% |
| Vitamin B9 (Folate) | 16µg | |
| Iron | 1mg | 6% |
| Magnesium | 19mg | 5% |
| Phosphorus | 53mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.