Homemade Creamy Arrabbiata Pasta (Spicy Pasta)
A homemade arrabbiata sauce, known for its fiery kick from red chili flakes, is blended with velvety cream and Parmesan cheese to create a silky, spicy, and utterly indulgent dish. Tossed with fettuccine and finished with a sprinkle of fresh basil, this is the perfect slightly elevated dish for cozy weeknight dinners, date nights, and every occasion in between.
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Servings: 6
Equipment (Shop on Amazon)
- 2QT GreenPan Saucepan With Lid
- Pyrex Measuring Cups I use a 4-cup one for this recipe
Ingredients
Creamy Arrabbiata Sauce
- 3 tbsp avocado oil
- ½ medium sweet onion finely diced
- 3 cloves garlic pressed
- ½ tsp ground red chili flakes
- 2 14.5 oz cans of crushed tomatoes fire-roasted or regular
- ¼ cup tomato paste
- 1½ tsp dried oregano
- 1 tsp dried basil
- 1 tbsp granulated sugar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 cups water
- 1 cup heavy cream
- 1 cup Parmesan cheese
Fettuccine
- 1 box fettuccine (16 oz)
- 1 tbsp salt or to taste
- Fresh basil (optional)
Instructions
- Heat the avocado oil in a medium saucepan over medium heat. Add the finely diced sweet onion, garlic, and ground red chili flakes. Sauté for 3-4 minutes, stirring frequently, until the onion is soft and translucent. Be careful not to burn the garlic.3 tbsp avocado oil, ½ medium sweet onion, 3 cloves garlic, ½ tsp ground red chili flakes
- While the onion mixture is cooking, pour both cans of crushed tomatoes into a food processor. Pulse 7-8 times, or until the tomatoes reach your desired consistency. Then, add the crushed tomatoes to the saucepan and stir to combine.2 14.5 oz cans of crushed tomatoes
- Stir in the tomato paste, oregano, basil, sugar, garlic powder, and onion powder until well combined. Cook the sauce for 3-4 minutes on medium-low heat, stirring frequently.¼ cup tomato paste, 1½ tsp dried oregano, 1 tsp dried basil, 1 tbsp granulated sugar, ¼ tsp garlic powder, ¼ tsp onion powder
- Pour in 2 cups of water and bring the sauce to a gentle simmer. Reduce the heat to low/medium-low. Cover the sauce and allow it to cook for 25-30 minutes, stirring occasionally.2 cups water
- Once the sauce has been cooking for about 15 minutes, bring a large pot of salted water to a boil.1 tbsp salt
- Once the water is boiling, add the fettuccine and cook according to package instructions (my favorite takes around 13-14 minutes).1 box fettuccine (16 oz)
- While the pasta is cooking, add the heavy cream and parmesan cheese to the arrabbiata sauce. Stir well. Make sure your heat is turned all the way down to low so as to not scorch the cream.1 cup heavy cream, 1 cup Parmesan cheese
- Drain the fettuccine and immediately pour it into the creamy arrabbiata sauce. Stir well to coat the pasta evenly. Serve right away.
- Optional—Chiffonade a few leaves of fresh basil for a pop of flavor and color! (Chiffonade is just a fancy term for rolling up the leaves of basil and cutting them into really thin pieces or shreds.)Fresh basil
Notes from the Happy To Be Here Kitchen
Note 1. Leftovers: Store any leftover pasta in an airtight container in the fridge and eat it within the first few days after cooking. This pasta is delicious leftover, but I recommend adding a splash of milk when reheating to thin out the sauce.
See more ingredient notes, tips, and tricks in the post above, starting here.
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