Queens Eats: Spaghetti Arrabbiata

What to cook mid-week when you’ve had a long day and don’t feel like making a pit stop at the grocery store for a long list of exotic ingredients?

Pasta with Arrabbiata Sauce, that’s what. I discovered the recipe for mine in a recent issue of Redbook Magazine and it called for spaghetti because that’s what most people have on hand in their pantries, but the recipe works just as well with penne, rigatoni, you name it.

Rather than opening a jar of pasta sauce, this quick and delicious dish elevates a prosaic pasta and marinara sauce combo to restaurant-quality proportions. In case you’re wondering, arrabbiata is derived from arrabbiato in Italian, which means “angry,” in reference to the chili peppers used in the dish.

Next time you need an easy to make dish in a pinch, turn to this. Enjoy.

Spaghetti Arrabbiata (Source: Redbook Magazine)

Makes four servings.

Ingredients

1/4 cup extra-virgin olive oil

1 diced medium onion

1 tsp chopped garlic

1 tsp crushed red pepper flakes

3/4 tsp dried oregano

1 28 oz. can crushed tomatoes

1/2 tsp kosher salt 

Directions

1. While spaghetti is cooking, heat olive oil in a large deep skillet over medium heat, add onion, garlic, crushed red pepper flakes and dried oregano and cook five minutes, stirring often, until onions are translucent and soft.

2. Add can crushed tomatoes and kosher salt, bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally, until sauce has thickened.

3. Add pasta to sauce in skillet, toss over low heat to coat. Drizzle each serving with olive oil and parmesan cheese, if desired.

Let us know what you think of the dish in the comments!