Spicy 🌶️ Spaghetti all'Arrabbiata From Rome Cooking Italian with Joe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor while being lower in calories.

Start by chopping half of a medium onion into small pieces.

Heat a few tablespoons of extra virgin Italian olive oil in a saucepan over low heat.

Add the chopped onion to the saucepan and cook until translucent, about 5 minutes.

While the onion is cooking, slice 3 cloves of garlic into thin slices and set aside.

Once the onions are nearly cooked, add the sliced garlic to the saucepan and stir.

Chop 2 red pepperoncini peppers into strips, then cube them, and add to the saucepan with the onions and garlic.

Chop 20 black olives into thirds and add them to the mixture in the saucepan along with 2 tablespoons of capers.

Stir everything together and let it cook for a few minutes to marry the flavors.

Add 2 cups of crushed San Marzano tomatoes to the saucepan and stir gently.

Season the sauce with about 1/2 teaspoon of Sicilian sea salt and a good amount of fresh ground black pepper.

Increase the heat to medium and let the sauce bubble for 5 to 8 minutes.

Meanwhile, bring a large pot of salted water to a boil for the spaghetti.

Once the water is boiling, add 1 pound of spaghetti and cook according to package instructions until al dente.

Reserve some pasta water, then drain the spaghetti.

Transfer the drained spaghetti directly into the saucepan with the sauce, adding a bit of reserved pasta water if needed to adjust the consistency of the sauce.

Toss the spaghetti in the sauce to combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens