18 Spicy Arrabbiata Sauce Recipes for Pasta Lovers

Mmm, can you almost taste the fiery kick of a perfectly spiced arrabbiata sauce? Whether you’re craving a quick weeknight dinner or looking to spice up your pasta game, these 18 arrabbiata recipes are sure to delight. From classic takes to innovative twists, there’s a saucy option for every pasta lover. Dive in and discover your next favorite dish!

Classic Spicy Arrabbiata Pasta

Picture this: a plate of pasta so fiery, it could make a dragon sweat, yet so delicious, you’ll keep coming back for more. That’s the magic of Classic Spicy Arrabbiata Pasta, a dish that packs a punch and a whole lot of flavor.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • Salt to taste
  • Fresh basil leaves for garnish

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 tsp red pepper flakes, sautéing for about 1 minute until fragrant.
3. Pour in the crushed tomatoes, stir in 1 tsp sugar, and season with salt. Simmer the sauce uncovered for 10 minutes, stirring occasionally.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Garnish with fresh basil leaves before serving.

Dive into this dish to experience a symphony of flavors where the heat from the red pepper flakes dances beautifully with the sweetness of the tomatoes. Serve it with a sprinkle of Parmesan cheese for an extra layer of deliciousness or alongside a crisp green salad to balance the spice.

Creamy Arrabbiata Sauce with Pancetta

Mmm, imagine a sauce so bold it could start a fiesta in your mouth—this Creamy Arrabbiata with Pancetta is here to spice up your life (and your pasta night). It’s like the classic Arrabbiata got a luxurious makeover, with creamy goodness and crispy pancetta joining the party.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 4 oz pancetta, diced
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • Salt to taste
• For serving:
  • 12 oz pasta of choice
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Tip: Don’t rush this step—crispy pancetta is key for texture.
2. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in crushed tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally. Tip: Simmering melds the flavors beautifully.
4. Stir in heavy cream and cook for another 2 minutes. Season with salt as needed.
5. Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
6. Toss cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency.
7. Garnish with fresh basil leaves and grated Parmesan cheese before serving.

This dish is a fiery yet creamy dream, with the pancetta adding a salty crunch that’s downright addictive. Try serving it with a side of garlic bread to sop up every last drop of that luxurious sauce.

Arrabbiata Penne with Roasted Garlic

Mmm, get ready to spice up your life with a dish that’s as fiery as your last argument about pineapple on pizza. This Arrabbiata Penne with Roasted Garlic is not just a meal; it’s a bold statement that says, ‘I like my food like I like my debates: heated and full of flavor.’

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For the pasta:
  • 1 lb penne pasta
  • 4 quarts water
  • 1 tbsp salt
• For the roasted garlic:
  • 1 head garlic
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Tip: Roasting garlic mellows its sharpness, adding a sweet depth to dishes.
2. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the penne, cooking according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Stir in the crushed tomatoes and 1 tsp salt, simmering the sauce for 10 minutes to meld the flavors. Squeeze the roasted garlic cloves into the sauce, stirring to combine.
5. Toss the cooked penne in the sauce until evenly coated. Serve hot. Tip: Garnish with fresh basil or grated Parmesan for an extra flavor boost.

Arrabbiata Penne with Roasted Garlic is a symphony of textures and tastes—creamy roasted garlic meets the fiery kick of red pepper flakes, all hugged by al dente pasta. Serve it with a side of crusty bread to sop up every last bit of sauce, because let’s face it, you’ll want to.

Vegan Arrabbiata with Mushrooms

Get ready to spice up your life with this fiery Vegan Arrabbiata that’s packed with mushrooms and personality. It’s the kind of dish that’ll make your taste buds dance and your heart sing—no meat required!

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For the mushrooms:
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For serving:
  • 12 oz pasta of choice
  • Fresh basil leaves for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Pour in the crushed tomatoes and 1 tsp salt, stirring to combine. Simmer uncovered for 20 minutes, stirring occasionally.
3. While the sauce simmers, heat 1 tbsp olive oil in a separate pan over medium-high heat. Add sliced mushrooms and 1/4 tsp salt, cooking for 5-7 minutes until golden brown.
4. Cook pasta according to package instructions until al dente, then drain.
5. Combine the cooked pasta with the arrabbiata sauce and mushrooms, tossing to coat evenly.
6. Garnish with fresh basil leaves before serving.

Delightfully bold and brimming with umami, this Vegan Arrabbiata with Mushrooms is a symphony of flavors that’s perfect over pasta or as a hearty dip for crusty bread. The mushrooms add a meaty texture that’ll have even the staunchest carnivores asking for seconds.

Arrabbiata Gnocchi with Fresh Basil

Picture this: a dish so fiery it could make a dragon sweat, yet so comforting it feels like a hug from your Italian grandma. That’s right, we’re diving fork-first into a bowl of Arrabbiata Gnocchi with Fresh Basil, where pillowy gnocchi meets a sauce with just the right amount of kick.

Ingredients

• For the gnocchi:
  • 1 lb store-bought gnocchi
• For the arrabbiata sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means perfectly seasoned gnocchi later.
2. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
3. While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Stir in crushed tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Tip: A low simmer helps the flavors meld beautifully.
5. Drain the gnocchi and add them directly to the skillet with the sauce. Gently toss to coat.
6. Serve hot, garnished with torn basil leaves and grated Parmesan cheese.

Now, the moment of truth: each bite delivers a creamy, spicy, and herby symphony that’s downright addictive. Try serving it with a side of crusty bread to sop up every last drop of that fiery sauce—no regrets, only happy taste buds.

Spicy Arrabbiata Shrimp Linguine

Who knew that a dish could pack as much punch as a stand-up comedian at a midnight show? Our Spicy Arrabbiata Shrimp Linguine is here to prove that pasta can indeed be the life of the party, with a kick that’ll have your taste buds dancing.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • Salt to taste
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For garnish:
  • Fresh basil leaves
  • Grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Pour in the crushed tomatoes and stir in 1 tsp sugar. Simmer the sauce for 10 minutes, stirring occasionally. Tip: The sugar balances the acidity of the tomatoes.
4. Season the shrimp with salt and pepper. In a separate pan, heat 1 tbsp olive oil over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain the pasta and toss it with the arrabbiata sauce. Top with the cooked shrimp.
6. Garnish with fresh basil leaves and grated Parmesan cheese before serving.

Every bite of this dish is a symphony of textures—al dente pasta, succulent shrimp, and a sauce that’s robust with a spicy undertone. Serve it with a side of garlic bread to sop up every last drop of that fiery sauce, or pair it with a crisp white wine to cool down the heat.

Arrabbiata Sauce with Sun-Dried Tomatoes

Today’s the day we ditch the bland and embrace the bold with a sauce that’s as fiery as your last online debate. Arrabbiata, meaning ‘angry’ in Italian, gets a sweet, tangy twist with sun-dried tomatoes, proving that even the spiciest of relationships can have a sweet side.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Stir in sun-dried tomatoes, cooking for another 2 minutes to soften them slightly.
4. Pour in crushed tomatoes, salt, and black pepper, stirring to combine. Bring to a simmer.
5. Reduce heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
6. Remove from heat and stir in fresh basil. Tip: For an extra kick, add more red pepper flakes to taste.

This Arrabbiata sauce is a vibrant dance of heat and sweetness, with the sun-dried tomatoes adding a chewy texture that’s downright addictive. Serve it over al dente pasta with a sprinkle of Parmesan, or get creative by using it as a bold pizza base.

Baked Arrabbiata Rigatoni with Mozzarella

Zesty and zippy, this Baked Arrabbiata Rigatoni with Mozzarella is like a cozy hug with a spicy kick—perfect for those nights when you crave something bold and comforting without spending hours in the kitchen.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For the pasta:
  • 1 lb rigatoni
  • 1 tbsp salt (for boiling water)
• For the topping:
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in 1 can of crushed tomatoes and add 1 tsp salt. Simmer the sauce for 15 minutes, stirring occasionally, until slightly thickened.
4. While the sauce simmers, bring a large pot of water to a boil. Add 1 tbsp salt and 1 lb rigatoni, cooking until al dente, about 10-12 minutes. Drain the pasta but don’t rinse it—the starch helps the sauce cling better.
5. Combine the cooked rigatoni with the arrabbiata sauce, mixing well to ensure every noodle is coated.
6. Transfer the saucy pasta to a baking dish. Sprinkle 2 cups shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Let the baked pasta sit for 5 minutes before serving—this helps the layers set and makes it easier to scoop.

Lusciously cheesy with a fiery tomato sauce, this dish is a crowd-pleaser that’s as fun to eat as it is to make. Serve it with a side of garlic bread to sop up any extra sauce, or a crisp green salad to balance the heat.

Arrabbiata Chicken Pasta Bake

Now, let’s dive into a dish that’s as fiery as your last argument with your in-laws—Arrabbiata Chicken Pasta Bake. This isn’t just food; it’s a culinary middle finger to bland weeknight dinners, packed with enough heat to make your taste buds do a happy dance.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp salt
• For the chicken:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the arrabbiata sauce:
  • 2 cups marinara sauce
  • 1 tbsp red pepper flakes
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil, chopped
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat, literally.
2. Bring a large pot of water to a boil, add 1 tbsp salt and the penne pasta, and cook according to package instructions until al dente. Tip: Reserve a cup of pasta water for later; it’s liquid gold for sauces.
3. While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the cubed chicken, 1 tsp salt, and 1/2 tsp black pepper. Cook until the chicken is golden and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of searing it.
4. In the same skillet, lower the heat to medium and add the minced garlic, cooking until fragrant, about 30 seconds. Stir in the marinara sauce, red pepper flakes, and chopped basil. Let it simmer for 5 minutes to marry the flavors. Tip: The sauce should be spicy but not painful; adjust the red pepper flakes to your bravery level.
5. Drain the pasta and return it to the pot. Add the cooked chicken and arrabbiata sauce, tossing everything together. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Transfer the mixture to a baking dish and sprinkle with mozzarella and Parmesan cheeses. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Here’s the deal: this bake is a fiery, cheesy, carb-loaded hug in a dish. Serve it with a side of garlic bread to sop up any leftover sauce, or, if you’re feeling extra, a cold beer to tame the heat. Either way, your taste buds will thank you—maybe.

Arrabbiata Spaghetti with Crispy Prosciutto

Kick off your culinary adventure with this fiery Arrabbiata Spaghetti that’s sure to spice up your dinner routine, topped with crispy prosciutto for that perfect salty crunch. It’s the kind of dish that makes you forget you ever settled for bland pasta.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • Salt to taste
• For the crispy prosciutto:
  • 4 slices prosciutto

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining for adjusting sauce consistency later.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in 1 can crushed tomatoes and 1 tsp sugar. Simmer uncovered for 10 minutes, stirring occasionally. Season with salt to taste. Tip: The sugar balances the acidity of the tomatoes, so don’t skip it!
4. Meanwhile, arrange 4 slices prosciutto on a baking sheet. Bake in a preheated 400°F oven for 10 minutes, or until crispy. Let cool, then crumble.
5. Drain pasta and toss with the arrabbiata sauce, adding reserved pasta water as needed to reach desired consistency.
6. Serve spaghetti topped with crumbled crispy prosciutto.

Zesty and bold, this dish boasts a perfect harmony of spicy, savory, and slightly sweet flavors, with the prosciutto adding a delightful texture contrast. Try serving it with a side of garlic bread to sop up every last bit of sauce.

Quick Arrabbiata Sauce with Capers

Let’s face it, we’ve all had those days where the thought of cooking feels as appealing as a root canal, but hunger waits for no one. Enter this Quick Arrabbiata Sauce with Capers – your ticket to a fiery, flavorful dinner that’s faster than you can say ‘I’ll just order pizza’.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp capers, drained
  • 1 tsp sugar
  • Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in the crushed tomatoes, stirring to combine with the garlic and pepper flakes.
4. Stir in capers and sugar, then let the sauce simmer for 10 minutes. Tip: A simmer is when small bubbles break the surface gently – no volcanic eruptions needed.
5. Season with salt to taste, then remove from heat. Tip: Taste as you go; you can always add more salt, but you can’t take it out.

Perfectly punchy with a briny kick from the capers, this sauce clings to pasta like your last shred of dignity on a Monday morning. Serve it over spaghetti for a classic vibe, or get wild and dunk some crusty bread right in – we won’t judge.

Arrabbiata Meatball Sub with Melted Cheese

Ready to turn up the heat on your sandwich game? This Arrabbiata Meatball Sub with Melted Cheese is like a party in your mouth, where spicy meets saucy and cheesy goodness crashes the bash.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the arrabbiata sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For assembling:
  • 4 sub rolls
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper until well combined.
3. Shape the mixture into 12 meatballs, each about 1.5 inches in diameter.
4. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
5. In the same skillet, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
6. Pour in the crushed tomatoes and salt. Bring to a simmer, then return the meatballs to the skillet. Cover and simmer for 20 minutes.
7. Split the sub rolls and place them on a baking sheet. Spoon the meatballs and sauce into each roll, then top with shredded mozzarella cheese.
8. Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.

Perfectly spicy, saucy, and cheesy, this sub is a flavor explosion that’s best served with a side of napkins and a cold drink to tame the heat. Try pairing it with a crisp salad or some garlic knots for the ultimate meal.

Arrabbiata Pizza with Spicy Salami

Kick your pizza night up a notch with this fiery Arrabbiata Pizza topped with spicy salami that’s sure to set your taste buds ablaze—no fire extinguisher needed!

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm water (110°F)
  • 2 tbsp olive oil
• For the sauce:
  • 1 can (15 oz) crushed tomatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
• For the toppings:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 lb spicy salami, sliced
  • Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle. Transfer to a greased pizza pan.
4. For the sauce, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. Stir in crushed tomatoes and salt, simmering for 10 minutes.
5. Spread sauce evenly over the crust. Top with mozzarella, Parmesan, and salami slices.
6. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Garnish with fresh basil before serving.

Vibrant with a kick, this pizza boasts a crispy crust, a tangy-spicy sauce, and melty cheese that’ll have you reaching for slice after slice. Serve with a cold beer to tame the heat, or go wild with a side of extra red pepper flakes for the brave.

Arrabbiata Risotto with Roasted Peppers

Yikes, are you ready to turn up the heat in your kitchen with a dish that’s as fiery as your last argument with your in-laws? This Arrabbiata Risotto with Roasted Peppers is here to make your taste buds dance (and maybe sweat a little).

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
• For the arrabbiata sauce:
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt to taste
• For the roasted peppers:
  • 2 red bell peppers, sliced
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 400°F. Toss the sliced bell peppers with 1 tbsp olive oil and salt, then spread them on a baking sheet. Roast for 20 minutes, or until they’re slightly charred and tender.
2. While the peppers roast, heat 2 tbsp olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the Arborio rice to the pan, stirring to coat the grains in oil. Toast for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle as it hits the pan—that’s how you know it’s hot enough!
5. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. While the risotto cooks, prepare the arrabbiata sauce. Heat 2 tbsp olive oil in a saucepan over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
7. Stir in the crushed tomatoes and salt, then simmer for 10 minutes. Tip: The sauce should thicken slightly but still be pourable.
8. Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese and remove from heat.
9. Fold the roasted peppers into the risotto, then drizzle with the arrabbiata sauce before serving. Tip: For an extra kick, reserve some sauce to drizzle on top at the table.

Bold flavors and creamy textures collide in this dish, making it a showstopper that’s perfect for impressing dinner guests or treating yourself to a spicy night in. Serve it with a crisp salad to balance the heat, or go all out with a garlic bread side for the ultimate comfort meal.

Arrabbiata Stuffed Bell Peppers

Picture this: a dish so bold it could start its own punk band, yet so comforting it feels like a hug from your Italian grandma. Arrabbiata Stuffed Bell Peppers are here to spice up your dinner routine with their fiery personality and cheesy heart.

Ingredients

• For the peppers:
  • 4 large bell peppers, any color
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the arrabbiata filling:
  • 1 cup marinara sauce
  • 1/2 tsp red pepper flakes
  • 1 lb ground beef
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked rice
  • 1/2 tsp garlic powder
• For the topping:
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). This is the perfect temperature to get those peppers tender without turning them into mush.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A little scooping action here ensures each pepper is a perfect vessel for the filling.
3. Brush the outside of the peppers with olive oil and sprinkle with salt. This step is like giving the peppers a little spa treatment before their big moment in the oven.
4. In a skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain any excess fat because nobody likes a greasy filling.
5. Stir in the marinara sauce, red pepper flakes, cooked rice, Parmesan cheese, and garlic powder into the beef. Let it simmer for 2 minutes to marry the flavors. Tip: The red pepper flakes are where the ‘arrabbiata’ (which means ‘angry’ in Italian) comes from, so adjust according to how fiery you like it.
6. Stuff each pepper with the beef mixture until they’re generously filled but not overflowing. Think of it as tucking them in with a spicy blanket.
7. Top each pepper with shredded mozzarella cheese. The more cheese, the merrier, right?
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: If you’re into that extra crispy cheese, broil for the last 2 minutes.

These Arrabbiata Stuffed Bell Peppers come out with a delightful contrast of textures: the peppers are tender yet hold their shape, while the filling is hearty with a kick that’ll wake up your taste buds. Serve them on a bed of extra marinara sauce for dipping, or alongside a crisp salad to cool down the heat. Either way, they’re guaranteed to steal the show at your dinner table.

Arrabbiata Lasagna with Ricotta and Spinach

Oh boy, are you in for a treat that’s as fiery as your last failed attempt at hot yoga! This dish combines the comforting layers of lasagna with the punchy kick of arrabbiata sauce, all while sneaking in some greens to make you feel slightly virtuous.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
• For the filling:
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and squeezed dry
  • 1 egg
  • 1/2 tsp black pepper
• For assembling:
  • 9 lasagna noodles, cooked al dente
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
2. Stir in crushed tomatoes and salt. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
3. Preheat your oven to 375°F. In a bowl, mix ricotta, spinach, egg, and black pepper until well combined.
4. Spread 1/2 cup of sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce.
5. Spread half of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella. Repeat layers, ending with noodles, sauce, and the remaining mozzarella and Parmesan.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and golden. Tip: Let it sit for 10 minutes before cutting to set the layers.
7. Serve hot, garnished with extra red pepper flakes if you dare. Tip: Pair with a crisp salad to balance the heat.

Spicy, creamy, and utterly irresistible, this lasagna is a rollercoaster of flavors that’ll have you coming back for seconds. Try serving it with a side of garlic bread to sop up any saucy leftovers on your plate.

Arrabbiata Zucchini Noodles with Cherry Tomatoes

Let’s face it, zucchini noodles are the undercover agents of the veggie world, sneaking into our diets and making us feel like health heroes. This Arrabbiata Zucchini Noodles with Cherry Tomatoes recipe is your ticket to a guilt-free pasta night that packs a punch of flavor and a side of sass.

Ingredients

• For the noodles:
  • 4 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 2 cups cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the spiralized zucchini and 1/2 tsp salt, sautéing for 3-5 minutes until just tender. Tip: Don’t overcook, or you’ll end up with zucchini mush.
2. Remove zucchini from the pan and set aside. In the same pan, heat 1/4 cup olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the halved cherry tomatoes and 1/2 tsp salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down. Tip: A little char on the tomatoes adds a smoky depth to the sauce.
4. Return the zucchini noodles to the pan, tossing gently to coat them in the sauce. Cook for an additional 2 minutes to let the flavors meld.
5. Remove from heat and stir in the chopped basil. Tip: Tearing the basil by hand releases more of its aromatic oils than chopping.

Outrageously vibrant and bursting with the kind of heat that whispers sweet nothings to your taste buds, this dish is a textural dream—crisp-tender noodles swathed in a sauce that’s both fiery and sweet. Serve it up in a hollowed-out zucchini boat for an Instagram-worthy presentation that’ll have your followers green with envy.

Arrabbiata Sauce with Italian Sausage and Peppers

Buckle up, flavor adventurers! We’re about to dive into a dish that’s as fiery as your aunt’s opinions at Thanksgiving—Arrabbiata Sauce with Italian Sausage and Peppers. This isn’t just any pasta sauce; it’s a bold, spicy embrace that’ll have your taste buds dancing the tarantella.

Ingredients

• For the sauce:
  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • Salt to taste
• For the peppers:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
3. Pour in the crushed tomatoes and stir in the sugar. Bring to a simmer, then reduce heat to low and let it bubble gently for 20 minutes. Tip: A slow simmer deepens the flavors.
4. While the sauce simmers, heat 1 tbsp olive oil in another skillet over medium-high heat. Add the sliced bell peppers and cook until slightly softened, about 5 minutes.
5. Combine the cooked peppers with the sauce, stirring well. Season with salt to taste.

Every bite of this Arrabbiata sauce is a symphony of spicy, sweet, and savory notes, with the peppers adding a crunchy contrast. Serve it over al dente spaghetti or use it as a bold pizza base for an unexpected twist.

Summary

Delightfully diverse, these 18 Spicy Arrabbiata Sauce Recipes are a treasure trove for pasta enthusiasts looking to spice up their meals. Whether you’re a fan of traditional flavors or eager to experiment with bold twists, there’s something here for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And don’t forget to share your pasta adventures with friends by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.