A classic spicy pasta arrabiata recipe with oven roasted tomatoes and chili sauce… This pasta dinner is flaming hot, with homemade sauce and super delicious!
It is actually spelled “arrabbiata” in Italian – with a double b, just so you know.
What a spicy and furious sauce this pasta sauce is!
That is where it has got its name from apparently. Arrabiata in Italian means angry or something like that if I am not mistaken.
I guess you actually spell it arrabbiata but OK.
Do you like spicy food?
Then you will love this homemade recipe for pasta arrabiata sauce from scratch!
Best Homemade Pasta Arrabiata Recipe From Scratch
Anyway.
Here is my very own take on this famous and foxy spicy pasta arrabiata recipe that I made with oven roasted tomatoes and a good dash of hot chili sauce: add it to taste of course…
Me and the hubs licked our plates clean afterwards.
We both love spicy food, and pasta. And the combination of both is highly addictive! I hope you will like it as much as we did that evening.
Oven Roasted Tomatoes
Enjoy this spicy pasta dinner!
Do you love my pasta arrabiata sauce?
Then you should also check my roasted tomato risotto… More or less the same method but a totally different meal in the end!
Classic spicy pasta arrabiata with oven roasted tomatoes and chili sauce… This pasta dinner is flaming hot, with homemade sauce and super delicious!
Enjoy!
Best Homemade Pasta Arrabiata Sauce Recipe
A spicy pasta arrabiata recipe with roasted tomatoes and chili sauce!
- 9 oz dry pasta (250 g)
- 1 small onion sliced
- 1 lb cherry tomatoes (450 g)
- ⅓ cup olive oil (80 ml)
- 1 tbsp hot chili sauce
- 1 tsp brown sugar
- 4 medium garlic cloves
- salt
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Slice the cherry tomatoes in half and add them together with the sliced onion and unpeeled garlic to a large mixing bowl. Drizzle with 2 tablespoons of olive oil. Stir the tomatoes and onion well.
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Pour this mixture onto a large baking tray lined with baking paper. Arrange the tomatoes with their cut side up because they will dry out much faster. Sprinkle the tomatoes with a dash of salt.
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Roast the tomatoes and onion in a preheated oven at 392°F (200°C) for about 35 minutes or until they are wrinkled and browned (not burnt) but still a little juicy. Check regularly to make sure that the onion and garlic are not charred. Put some tinfoil on top of them if you want. In the end remove the roasted vegetables and let them cool down for 10 minutes.
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Peel the soft garlic. Then transfer the lukewarm roasted vegetables to a blender. Add the chili sauce, remaining olive oil and brown sugar.
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Blend into a creamy tomato sauce. Check the seasoning and add extra chili sauce, brown sugar or salt to taste.
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Bring a high pan of salted water to a rolling boil over high heat and cook the pasta until tender. Strain and transfer the pasta immediately back to the pan. Pour in the pasta arrabiata sauce and stir well.
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Transfer the tomato sauce pasta onto plates and serve hot.
A Brief (and Fiery) History of Pasta all’Arrabbiata
Pasta all’arrabbiata was born in Rome, sometime in the mid‑20th century, when Roman home cooks began embracing the bold heat of the spicy peperoncino.
Unlike many Italian classics with centuries of lore, arrabbiata is a relatively “modern” dish — but it became iconic fast.
The name arrabbiata literally means “angry,” a playful nod to the fiery red sauce and the flushed cheeks you get after a few bites. It is a dish built on Roman essentials: good tomatoes, garlic, olive oil, and dried chili. No butter, no cream, no shortcuts. Just a minimalist sauce with maximum attitude.
Roman trattorias helped popularize it in the 1960s and 70s, when spicy food was having a moment in Italian pop culture. It even made cameo appearances in classic Italian cinema — a sign that it had officially entered the cultural canon.
Today, pasta all’arrabbiata is one of the most internationally recognized Roman pasta dishes, right alongside carbonara and amatriciana.