Spaghetti Arrabbiata sauce is an Italian spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. Since we don't traditionally use dried red chili peppers in our homes, crushed red pepper flakes are a substitute that is often used. This vegan spaghetti recipe is meant to be a spicy dish. I love to add vegetables to give it an extra crunch and a boost of nutrients for your meal!
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📋 Ingredients
Extra Virgin Olive Oil. An important ingredient in Italian-inspired cooking is extra virgin olive oil. A great quality olive oil is perfect and all but use what doesn't break your wallet! Olive oil is higher in monounsaturated fats (the good kind) and butter in saturated fats (the not-so-great ones you want to limit).
Fresh garlic. I like to grate or mince my garlic. You are welcome to use garlic powder for the days you have less than 5 minutes to prep something, but fresh garlic really adds flavor and heat to the spaghetti arrabbiata recipe.
Red Pepper Flakes. I love the spice this adds to the dish. You can adjust the amount to more or less based on the level of spice you prefer. However, keep in mind, that this dish is meant to have a kick!
Vegetables.
- Onions. I used yellow onion. Red onion also works well with the dish.
- Cherry Tomatoes. This is a key ingredient. It is what makes the base of the sauce. You can also use canned peeled tomatoes if you have those on hand (blend or crush them and allow the sauce to simmer when you add it).
- Zucchini. I love adding zucchini to my pasta dishes. However, it is helpful and budget-friendly to add seasonal vegetables.
- Broccoli. Broccoli is another favorite of ours in pasta dishes. It is a great source of Vitamin C and fiber as well!
Balsamic Vinegar. This is an optional ingredient but I almost always add this to my red spaghetti sauces. Balsamic vinegar brings out and balances all the flavors. Finally, it also adds depth to the tomato sauce.
Basil Leaves. Basil adds a punch of flavor and vibrant color to your dish when you garnish it! You are welcome to use dried basil as well.
📖 Instructions for Spaghetti Arrabbiata
- Cook spaghetti according to packaged instructions. Save about ½ to 1 cup of the pasta water and set aside.
- Heat a large pan, then add the olive oil. Add crushed red pepper flakes, onion, and garlic. Cook for 1-2 minutes until aromas are released. Then add cherry tomatoes. Close the lid and cook for about 10 minutes on medium-low heat, stirring every 2-3 minutes. You will hear the cherry tomatoes start to burst and the liquid will release. You may use the back of your spatula to crush the remaining tomatoes if needed.
- Add the zucchini, broccoli, and balsamic vinegar. Cook for 5 minutes until vegetables begin to soften. Then add tomato paste and combine well. Add salt, black pepper, and torn basil leaves to season.
- Garnish with additional basil leaves, parmesan, or your favorite vegan cheese, and serve warm!
This is a vegan spaghetti recipe. If you'd like to make it gluten-free, use your favorite gluten-free pasta. Pair it with some Creamy Tomato Basil Soup or Olive Oil Dip and garlic bread for a delicious meal!
🍝More Pasta Recipes To Try
- Asparagus Pasta Salad
- Creamy Vegan Alfredo Pasta
- Creamy Garlic and Vegetable Pasta
- Vegetable Pasta with Sweet Potato and Brussels Sprouts
If you loved this Spaghetti Arrabiatta Recipe, please let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Spaghetti Arrabbiata
Ingredients
- 8 oz uncooked spaghetti,, ~half box of spaghetti
- ½ cup pasta water
- 2 tablespoons extra virgin olive oil
- 2 teaspoons crushed red pepper flakes
- 1 medium yellow onion,, thinly sliced
- 5 cloves garlic,, minced
- 3 cups cherry tomatoes
- 1 tablespoon balsamic vinegar,, optional
- 2 tablespoons tomato paste
- ½ cup zucchini,, diced
- 1 cup broccoli florets
- 1 teaspoon salt + more to taste
- 10 basil leaves
Instructions
- Cook spaghetti according to packaged instructions. Save about ½ to 1 cup of the pasta water and set aside.
- Heat a large pan, then add the olive oil. Add crushed red pepper flakes, onion, and garlic. Cook for 1-2 minutes until aromas are released. Then add cherry tomatoes. Close the lid and cook for about 10 minutes on medium-low heat, stirring every 2-3 minutes. You will hear the cherry tomatoes start to burst and the liquid will release. You may use the back of your spatula to crush the remaining tomatoes if needed.
- Add the zucchini, broccoli, and balsamic vinegar. Cook for 5 minutes until vegetables begin to soften. Then add tomato paste and combine well. Add salt, black pepper, and torn basil leaves to season.
- Garnish with additional basil leaves, parmesan, or your favorite vegan cheese, and serve warm!
Nutrition Info
Rajnikant Patel
This was delicious! I actually thought that it was the perfect ratio of sauce to pasta, and such great flavor. Took me back to italy!
Jgohel
Healthy and delicious food
Dina
Delicious