What makes Arrabbiata pasta spicy?

Crushed red pepper flakes bring the heat — it’s literally what makes it “angry.” The name “Arrabbiata” translates to “angry” in Italian, a nod to its bold, spicy kick. Most recipes (including this Arrabbiata One Pot Pasta ) use red pepper flakes sautéed in olive oil with garlic. Want more heat? Just add more flakes. Want to mellow it out? Start with less and build it up at the end.

Can you make arrabbiata sauce with fresh tomatoes?

Yes — but you’ll need to cook them down. If you’ve got ripe, in-season tomatoes, go for it. Just blanch, peel, and simmer them a bit longer so they break down properly. For one-pot cooking, crushed canned tomatoes are quicker and more consistent — which is why this Arrabbiata One Pot Pasta sticks to the pantry-friendly version. (No judgment if you add a few cherry tomatoes for extra pop.)

Is one pot pasta really better for flavor?

Yep — because the starch from the pasta thickens the sauce naturally. Cooking pasta in the sauce creates a richer, clingier result. Unlike boiling and draining (where you lose all the starchy water), this method locks in every bit of flavor. That’s why Arrabbiata One Pot Pasta isn’t just easier — it actually tastes more intense and savory.

How do you prevent one pot pasta from getting mushy?

Use less water, stir often, and taste early. The biggest mistake? Walking away. Pasta needs babysitting here — just a quick stir every 2–3 minutes to keep it from sticking and overcooking. Use short pasta like penne or rigatoni, add just enough liquid to cover, and start tasting around the 10-minute mark. Arrabbiata One Pot Pasta should be saucy but not soggy.

Arrabbiata One Pot Pasta – Spicy 20-Min Dinner, No Mess

Name: Arrabbiata One Pot Pasta Recipe for One – Bold, Fast & Fiery
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian

Description

This spicy Arrabbiata One Pot Pasta for One brings all the bold flavor, heat, and comfort of traditional Italian pasta—without the cleanup. Just one pan, a few pantry staples, and 25 minutes between you and dinner.

Ingredients

2–3 cloves garlic, minced

1 tbsp olive oil

1/4 tsp crushed red pepper flakes (or more, to taste)

1 tbsp tomato paste

1/2 cup canned crushed tomatoes

3 oz penne or rigatoni pasta (uncooked)

1 cup water or broth (just enough to cover)

Salt, to taste

Chopped fresh basil or parsley (optional)

Grated parmesan or pecorino (optional)

Instructions

1. Heat olive oil in a medium nonstick skillet over medium heat. Add garlic and red pepper flakes; sauté until just fragrant (about 30 seconds).

2. Stir in tomato paste and cook for 1 minute to deepen flavor.

3. Add crushed tomatoes and pasta, then pour in enough water or broth to just barely cover the noodles.

4. Bring mixture to a boil, then reduce to a steady simmer. Stir every 2–3 minutes.

5. Continue simmering uncovered for about 10–12 minutes, until pasta is tender and sauce is thickened.

6. Taste and adjust seasoning (salt or more red pepper flakes, if needed).

7. Stir in chopped basil or parsley if using, then top with grated cheese.

8. Serve hot—directly from the pan, no judgment.

Notes

Start with less water than you think—add more only if needed.
Avoid overcooking: stir often and taste early for doneness.
Use short, sturdy pasta like penne or rigatoni for best results.
To boost flavor, try adding a spoonful of ricotta or a splash of pasta water at the end.

Nutrition

Serving Size: 1 bowl
Calories: 425
Sugar: 6g
Sodium: 410mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 13g
Cholesterol: 5mg

Keywords: Arrabbiata One Pot Pasta, spicy pasta for one, easy one pan pasta, solo dinner recipe