Spicy Arrabbiata Spaghetti with Sautéed Vegetables
25 minutes
1261 reads
About Spicy Arrabbiata Spaghetti with Sautéed Vegetables
Craving a vibrant, flavorful pasta that packs a punch? This Spicy Arrabbiata Spaghetti is a quick and easy weeknight wonder, guaranteed to ignite your taste buds with its fiery homemade sauce.Imagine perfectly cooked spaghetti coated in a luscious blend of fresh tomatoes, garlic, chili flakes, and a hint of sweetness. Sautéed broccoli, carrots, bell peppers, and onions add a satisfying texture and a boost of nutrients.Whether you're a spice lover or just searching for a delicious dinner, this Arrabbiata is a guaranteed crowd-pleaser.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Pasta
- 2 cup Spaghetti
Arrabbiata Sauce
- 2-3 tsp Arrabbiata Pasta Sauce
Vegetables
- 1 cup Broccoli
- 1/2 cup Carrot chopped
- 1/2 cup Onion chopped
- 1/2 cup Bell Peppers chopped
Instructions
- Bring a large pot of salted water to a rolling boil. Adding salt to the pasta water seasons the pasta from the inside out.
- Add the spaghetti to the boiling water and cook according to package directions until al dente. This typically takes about 8-10 minutes.
- Once the spaghetti is cooked, drain it in a colander and set aside.
- While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped vegetables to the skillet and sauté until they are tender-crisp, about 5-7 minutes. Stir occasionally.
- Add the Arrabbiata sauce to the skillet with the vegetables. Stir to combine and let it simmer for 2-3 minutes to allow the flavors to meld.
- Add the cooked spaghetti to the skillet with the sauce and vegetables. Toss everything together until the spaghetti is evenly coated.
- Serve the Arrabbiata Spaghetti immediately. Garnish with fresh parsley or grated Parmesan cheese, if desired.
Recipe Notes
Good To Know
- For an extra layer of flavor, sauté a few anchovy fillets in the olive oil before adding the vegetables—this will melt into the sauce and add subtle depth without tasting fishy.
- If you prefer a smokier heat, substitute some of the traditional chili flakes with Calabrian chili paste or smoked paprika for a unique twist on the classic Arrabbiata sauce.
- To make this dish vegan and heartier, toss in roasted chickpeas or cannellini beans along with the vegetables for added protein and texture.
Expert Tips
- For a smoother sauce, blend a portion of the cooked vegetables before adding the pasta. This will create a creamy texture without using any cream.
- Don't overcook the pasta. It should be al dente, as it will continue to cook slightly when tossed with the hot sauce.
- Garnish with fresh basil or parsley just before serving for a pop of color and freshness.
Storage Instructions
- Leftover Arrabbiata sauce can be stored in the refrigerator for up to 4 days or frozen in airtight containers.
- The sauce also makes a flavorful base for shakshuka or as a pizza sauce.
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Recipe Nutrition
Calories: 186kcalFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mg
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4 Comments
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Such a tempting dish! Thank you.
Absolutely fantastic! Thanks for the recipe.
So delicious! Excited to make it.
Absolutely delicious! Can’t wait to try it.