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Spicy Arrabbiata Spaghetti

Spicy garlicky spaghetti drenched in classic homemade arrabbiata sauce with crunchy panko and creamy dreamy burrata cheese!
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

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

Other

  • 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

Instructions

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!