Description
This Spaghetti Arrabiata combines so much flavor and heat. This spicy pasta recipe is ready in 30 minutes and will be one of your favorite weeknight dinners!
Ingredients
Scale
- 16 ounce package of spaghetti, or any pasta you have on hand
- 3 tablespoons olive oil
- 1 shallot, minced
- 3 cloves of garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can of Crushed San Marzano Tomatoes
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 cup fresh basil, cut into thin slices (chiffonade)
- Optional topping: 1/2 cup parmigiano reggiano cheese
Instructions
- Into a dutch oven or deep enameled skillet, heat the olive oil over medium low. Once oil is hot, add in shallot and cook until softened, about two to three minutes.
- Stir in garlic and red pepper flakes. Cook for 1 minute.
- Pour in crushed tomatoes and stir. If the sauce is popping, lower heat a tiny bit. Stir in the sugar, salt and oregano. If it starts to boil, lower the heat a little bit.
- Start the pasta water in a large pot and boil. Cook spaghetti (or whatever pasta you are using) until al dente, according to directions on the package. Keep an eye on the sauce while you are cooking the pasta, stirring it every few minutes.
- Once the pasta is finished, add in the basil to the sauce and stir.
- Serve the spicy sauce over the spaghetti and top with parmesan cheese, if desired.
Notes
- Cook the shallot just until translucent or see through. Do not brown or it will get a bitter flavor.
- If you want to add more heat, you can add more red pepper flakes at the end when the sauce is complete. I don't suggest adding more in with the original amount because it could get way too spicy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian