If spicy pasta sounds like your dream dinner, you have to try Martha Stewart’s delicious version of an Italian classic. This dish is as comforting as it is bold, with just the right balance of heat, acidity and savory depth. Even better, it’s made entirely with pantry staples. Think garlic, canned tomatoes, olive oil and crushed red pepper flakes.
What does that mean for you? It means there’s a good chance you already have everything you need on hand. No special trip to the store, no fuss. Just a few everyday ingredients transformed into a restaurant-quality dish.
That’s the beauty of arrabbiata, a traditional Italian pasta sauce. The fiery bite of chili flakes gives the sauce its personality, but it’s not overwhelming. Instead, it wakes up the palate and makes every forkful more exciting than the last. Originating in Rome, pasta arrabbiata has long been a favorite for spice lovers, and it remains a go-to in home kitchens because it comes together quickly and is packed wth flavor.
Martha Stewart's version of the dish stays true to tradition while streamlining the process for home cooks. Her approach is straightforward and efficient: boil pasta in well-salted water, sauté garlic and red pepper flakes, add tomato sauce and whole peeled tomatoes and a splash of white wine, then finish cooking the noodles directly in the sauce so they soak up every bit of spicy tomato flavor.
Any pasta recipe that comes together in less than 30 minutes gets our attention, but this one is especially satisfying. It’s simple and it’s bold and it's sure to be a hit at your house, just like it was at mine.
Related: I Tried Martha Stewart’s Famous Mac and Cheese and I Can’t Wait to Make It Again
What is Pasta Arrabbiata?
The word “arrabbiata” is Italian for “angry," which is a nod to the fiery flavor of this classic Roman pasta dish. In addition to crushed red pepper flakes for heat, arrabbiata sauce is typically made with garlic, tomatoes and olive oil. While it's a pretty light red sauce (in comparison to creamy sauces, like vodka sauce), arrabbiata packs a ton of flavor with just a few ingredients. It's great with spaghetti, bucatini or Martha's go-to noodle, linguine.
Martha boils dried linguine in a large pot of well-salted water while she makes the sauce in a large skillet. It’s helpful to have all your ingredients handy, as the dish comes together quickly. First, she cooks garlic and crushed red pepper flakes in a drizzle of oil for just a minute. As soon as the garlic starts to darken around the edges and smells fragrant, you’ll want to add the next ingredients (pro-tip: garlic can burn quickly, so you don’t want to leave it over high heat for too long).
Add whole peeled tomatoes (which she chopped into bite-sized pieces) along with their juice, canned tomato sauce and white wine to the skillet with the garlic. These three ingredients form the base of the arrabbiata sauce. The canned tomatoes are full of umami, while the white wine brings acidity and freshness to the dish.
The sauce needs to cook for about 10 minutes to reduce slightly and thicken up enough to coat the noodles. When the pasta is two minutes shy of al dente (or, about two minutes short of the time listed on the box instructions), Martha drains the noodles and adds them directly to the skillet with the sauce to finish cooking and absorb all of those delicious flavors.
And that’s it! Serve up bowls of spicy pasta arrabbiata with freshly grated Parmesan cheese or dollops of fresh ricotta to help tame the heat.
Related: The One Ingredient You’ll Never Find in Martha Stewart’s Recipes
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My Honest Review of Martha Stewart’s Linguine Arrabbiata
I was really skeptical that a few basic ingredients and a few short minutes would add up to a delicious pasta sauce with enough depth to satisfy me. But the spice, the umami and the lusciousness of this arrabbiata sauce really delivered.
I was so tempted to add some extras (crispy chili oil and heavy cream) to the sauce while it cooked, but I decided to give Martha my full trust—and boy, was I rewarded. For me, the entire process of cooking the sauce and cooking the pasta took less than 15 minutes (I timed it so that the skillet and pot of water turned on at the same time), and the recipe could not have been simpler to follow. With a small sprinkle of Parmesan cheese, dinner was complete.
Related: The Best (And Easiest) Way to Make Alfredo Sauce, According to Martha Stewart
Other Ways to Serve Arrabbiata Sauce
While pasta is the traditional way to enjoy arrabbiata sauce, there’s no need to limit yourself. This simple, spicy marinara can be used in any recipe that calls for tomato sauce. Try it on a meatball sub, spread it on pizza crust for a kick of heat or even serve it as a dipping sauce with mozzarella sticks or arancini.
You could also layer arrabbiata into a lasagna, simmer eggs in the sauce for an Italian take on shakshuka for breakfast or brunch or use it to spice up your favorite eggplant or chicken parmesan recipe.
Related: Martha Stewart’s Hot Toddy Recipe Promises Cozy Comfort, But Does It Deliver?
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