Spicy Arrabbiata Spaghetti

Spicy Arrabbiata Spaghetti

Spicy garlicky spaghetti drenched in classic homemade arrabbiata sauce with crunchy panko and creamy dreamy burrata cheese!

Being an Indian and having a strong bonding with spicy flavorful food. That means being picky about all other types of food, including pasta. My definition of comfort meal is usually simple home cooked Indian food, for example my MUMMY’S DAL FRY!! You give me rice and dal on any given day, and I would not say no. However my husband is a bit different when it comes to his comfort food, well a whole lot different LOL. You give him pizza and pasta, that means he is the happiest man on earth! Yup, we are two opposites personalities who somehow manages to stick around, of course by choice!


Now that you know how I feel about my comfort food, you might wonder why she is sharing a spaghetti recipe?! Well, the reason is that when I was in London, I had THE BEST Arrabbiata Spaghetti in my life! I am not even exaggerating, it was spicy garlicky super fresh dish of Spaghetti. Hence my love for Arrabbiata sauce. I have tried to recreate same Arrabbiata sauce many many time and I can finally say that I have nailed it. That means I had to share it with you all, because it would selfish of me to keep it to myself!

This spicy Arrabbiata sauce is made from scratch, yes you read that right. It might seem easy to just get a store bought sauce and spicy it up. But let me tell you my friend, it is NOT THE SAME. Do yourself a favor and make this sauce. Pour it over legit any type of pasta and devour it!

Spicy Arrabbiata Spaghetti

Now if you know me well, you know I like take my food to next level sometimes. Hence two extra steps of this recipe. I love adding garlicky charred tomatoes to this Spicy Arrabbiata Spaghetti and then top it with spicy crunchy cheesy panko. And then, top it all with fresh creamy Burrata Cheese. The spiciness and garlicky flavors along with perfect crunch of panko and creamy dreamy delicate flavors of Burrata Cheese, truly one of the best combo of all time! You can certainly skip the charred tomato and panko step if you like. Because the Arrabbiata itself has amazing flavors and is sure to hit the spot!

If you end up trying it and liking it, either leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to hear your feedback. If you like flavorful pasta like me, also check out BUTTERY SPAGHETTI – IP, PANEER TIKKA MACARONI, FIVE CHEESE ZITI AL FORNO, TIKKA MASALA SHELLS, PICKLED JALAPEÑOS MAC & CHEESE on my blog. You are surely to like them all!
Happy & Healthy Eating!

Spicy Arrabbiata Spaghetti

Spicy garlicky spaghetti drenched in classic homemade arrabbiata sauce with crunchy panko and creamy dreamy burrata cheese!
Course Main Course
Cuisine Italian
Cook Time 30 minutes
Servings 4


Arrabbiata Sauce

  • ¼ cup Extra Virgin Olive Oil
  • 1 Minced Fresh Hot Red Chili use ½ chili for less heat
  • tbsp Minced Garlic
  • ½ cup Finely Chopped Shallots ½ heaping cup
  • 1 tsp Crushed Red Pepper use ½ chili for less heat
  • ¾ tsp Salt
  • 1 tsp Freshly Crushed Black Pepper
  • ½ tsp Dry Oregano
  • ¾ tsp Sugar
  • 28 oz San Marzano Peeled Tomatoes canned
  • 1 tbsp Tomato Paste

Garlicky Charred Cherry Tomatoes (Adding this to spaghetti is optional)

  • 3 tbsp Extra Virgin Olive Oil
  • 3 large Garlic Cloves, thinly sliced
  • 30 Flavor Bomb Cherry Tomatoes cut in halves
  • ¼ tsp Salt
  • ¼ tsp Freshly Crushed Black Pepper
  • ¼ tsp Dry Oregano
  • ¼ tsp Crushed Red Pepper Flakes

Crunchy Panko (Topping this on spaghetti is optional)

  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Panko Seasoned Bread Crumbs
  • ½ tsp Dry Oregano
  • ½ tsp Garlic Powder
  • ½ tsp Crushed Red Pepper Flakes
  • ¼ tsp Freshly Crushed Black Pepper
  • ¼ tsp Salt
  • cup Freshly Grated Parmigiano Reggiano


  • ½ lb Thin Spaghetti
  • 1 cup Pasta Water more or less based on preferred sauce consistency
  • ¾ cup Finely Chopped Fresh Basil
  • 8 oz Burrata Cheese


Make crunchy cheesy panko

  • Mix 2 tbsp of EVOO and 1 cup of panko along with other spices listed under "Crunchy Panko", minus the Freshly Grated Parmigiano Reggiano.
  • Roast everything on low/medium heat while mixing frequently to avoid the burn. Keep roasting until it starts to brown a little. Once done, take it off the stove and let it cool completely.
  • Mix in Freshly Grated Parmigiano Reggiano. Use it as one of the topping for spaghetti.

Cook Spaghetti (I like to cook spaghetti while the sauce is simmering so that you can add hot spaghetti right to the prepared sauce)

  • Cook spaghetti as instructed on the package. I like to cook them al dente. Keep some pasta water aside to add to the sauce.

Make Arrabbiata Sauce

  • Warm ¼ cup of extra virgin olive oil (EVOO), add in minced garlic, finely chopped fresh hot red chili and finely chopped shallots along with ½ tsp of salt. Sauté on low/medium heat until the raw smell of garlic is gone and onions are translucent
  • Mix in tomato paste very well with onions, cook it on low/medium heat for 2-3 minutes.
  • Add in San Marzano Peeled Tomatoes. Break them with either back of the spatula or potato masher until you get the desired texture of the tomatoes as part of the sauce.
  • Cover and cook on medium heat for 4-5 minutes. Uncover and then add in Freshly Crushed Black Pepper, dry oregano, sugar and another ¼ tsp of salt.
  • Mix well, cover and let it simmer for 20-25 minutes on low/medium heat, stirring couple of times in between making sure it is not burning. The sauce should thicken up and start to separate some oil.
  • Add in pasta water and cook more as you need to, to get desired sauce consistency.
  • Once you get the right sauce consistency, add in boiled spaghetti. Mix well.
  • If you are eating it without any add ons, mix in freshly chopped basil and serve it immediately and enjoy! If adding charred tomatoes and panko, follow the steps below!

Make garlicky charred tomatoes

  • Heat 3 tbsp of EVOO in a wide shallow pan. Once warm enough, add in sliced garlic. Cook them on low/medium heat until they start to lightly brown.
  • Add in flavor bomb cherry tomatoes (cut in halves). Cook them on high heat for just few minutes until they start to charr.
  • Mix in salt, black pepper, red chili flakes, garlic powder and dry oregano.
  • Immediately pout it over spaghetti, add freshly chopped basil and gently toss it all in.
  • Sprinkle generous amount of crunchy cheese panko, top it with fresh burrata cheese and enjoy!
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