Jamie Oliver Pasta Arrabiata Recipe

Right, let’s get this out of the way: arrabbiata isn’t just “spicy tomato pasta.” I’ve seen so many versions butchered with five different herbs and enough sugar to pass for dessert. But when it’s done right — it’s pure magic. Sharp, fiery, rich. The kind of meal that slaps your senses awake, then comforts you straight after.

I first made this after a long day of nothing going to plan — burnt toast, soggy socks, that kind of Tuesday. I needed a dinner that didn’t require 42 ingredients or a calm spirit. Enter arrabbiata: hot oil, garlic, chili, tomatoes. Done. You simmer, boil, toss. And somehow, the world feels less annoying.

It’s bold, it’s simple, and it doesn’t care if you had a bad day. Which is probably why I love it.

Why You’ll Love It

• Only a handful of ingredients, but massive flavour
• Quick enough for a weeknight but spicy enough to feel like a treat
• Pantry staples — no last-minute shop dash
• Great for clearing your sinuses (truly)
• Feels like restaurant pasta, minus the £17 price tag
• Totally customisable — add basil, cheese, or nothing at all

Ingredients

• 3 tablespoons olive oil
• 3 large cloves garlic, minced
• 1 teaspoon red pepper flakes
• 2 cans (13.5 oz each) finely chopped tomatoes (with juice)
• 1 teaspoon brown sugar (optional, but honestly… worth it)
• Salt & black pepper, to taste
• Freshly grated parmesan cheese (for topping)
• 8 ounces uncooked penne pasta

How to Make It

Sizzle your garlic gently:

In a medium pot, heat the olive oil over medium-high heat. Once it’s hot (shimmering, not smoking), toss in the garlic. Stir for about a minute — don’t let it go brown. Burnt garlic = sad sauce.

Bring the heat:

Add in the red pepper flakes. Let them bloom in the oil for a few seconds. It’ll smell spicy and amazing. Immediately pour in the tomatoes and stir.

Simmer it down:

Turn the heat down to low. Add the brown sugar if you’re using it — it cuts the harsh edge off the tomatoes. Let it simmer, uncovered, for about 15 minutes. Stir now and then so nothing sticks.

Cook the pasta like a pro:

Meanwhile, bring a large pot of water to a boil. Salt it like the sea. Add your penne and cook until al dente. Follow the packet but trust your teeth.

Season like you mean it:

Taste the sauce. Add salt and pepper — and don’t be shy. If it tastes a little flat, it probably just needs salt. Or more chili, if you’re brave.

Toss it all together:

Drain the pasta (save a splash of that starchy water) and add it to the sauce. Stir to coat. If it’s too thick, add a spoon or two of pasta water to loosen it. Glossy is the goal.

Top and serve:

Plate it up and hit it with parmesan while it’s still steaming. Bonus points if you tear up some basil over the top — not traditional, but lovely.

Common Mistakes and How to Dodge Them

Why does it taste bland?
You probably didn’t season it enough. Tomatoes need salt. Like, a proper amount. Keep tasting and trust your instincts.

My garlic went bitter. What happened?
It likely browned too fast. Next time, turn the heat down a touch and keep it moving — garlic cooks in seconds.

Too spicy for me!
Cut the chili flakes down to ½ tsp next time. Or stir in a bit of cream or cheese at the end to mellow it out.

It’s watery. Help!
Let the sauce simmer longer. It should thicken naturally. If you’re in a rush, stir in a knob of butter — cheat’s trick, works wonders.

Storage and Reheating

Fridge: Store any leftovers in an airtight container for up to 3 days.
Reheat: Gently warm in a pan with a splash of water. Microwave works too, but the sauce can dry out — add a drizzle of oil or water before heating.
Freezer: Yep, this freezes fine. Let it cool completely, store in a freezer bag or container, and defrost overnight in the fridge. Reheat as above.

Frequently Asked Questions

Is pasta arrabbiata vegetarian?
Yes — just skip the cheese or use a veggie-friendly parmesan. Easy.

Can I use fresh tomatoes instead of canned?
You can, but they need to be ripe and chopped small. Add a spoonful of tomato paste for extra depth if using fresh.

Can I add protein?
Totally. Grilled chicken, chickpeas, or even a few olives stirred in at the end all work.

Can I use a different pasta?
Of course. Penne is traditional because it catches the sauce well, but rigatoni, fusilli, or even spaghetti all do the job.

Nutrition Facts (Per Serving):

• Calories: ~460 kcal
• Fat: 14g
• Carbs: 65g
• Protein: 13g
• Sodium: 540mg
• Sugar: 8g