Pasta arrabiata is a celebrated Italian dish with roots in Roman cuisine, dating back to the mid-20th century. The name “Arrabiata,” meaning “angry” in Italian, refers to the spicy kick of its signature sauce, which is made by sautéing garlic in olive oil, then simmering it with chopped tomatoes and generous chili flakes.

Traditionally served with penne pasta, the sauce’s vibrant red hue and fiery flavor capture the bold spirit of Mediterranean cooking. What sets Pasta arrabiata apart is its simplicity—using just a handful of fresh ingredients—yet delivering a powerful taste experience. The combination of al dente pasta with a zesty, aromatic sauce makes it a favorite for those who enjoy both heat and the authentic essence of Italian flavors. Its straightforward preparation and versatility allow home cooks to adjust the spice level, making it a beloved staple in kitchens around the world.

This is an exceptionally easy pasta arrabiata recipe from Salt and Lavander to prepare, requiring only a handful of ingredients and coming together in about 30 minutes, primarily involving just simmering the sauce. The flavors are simple, vibrant, and bold, centered around the quality of the tomatoes, garlic, and olive oil. The defining characteristic is the heat, as the sauce earns its name “angry pasta” from a generous kick provided by the red pepper flakes.