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Under 30 Minutes

Linguine Arrabbiata

Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."

  • Prep:
  • Total Time:
  • Servings: 4
Linguine Arrabbiata

Source: Everyday Food, December 2006


  • Coarse salt
  • 2 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 3/4 teaspoon red-pepper flakes, plus more for serving (optional)
  • 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup dry white wine
  • 1 pound linguine
  • grated Parmesan cheese, for serving (optional)


  1. Bring a large pot of salted water to a boil.

  2. Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.

  3. Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

Reviews (12)

  • ShelleyCarroll 15 Dec, 2013

    My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper! what is this?
    "">vida vacations customer service

  • Riddhi Shah 4 Oct, 2012

    what tomato sauce does one use for this?

  • Bluezsistah 3 Aug, 2011

    My daughters and I love this recipe! It's quick & flavorful. We have our own variations -- we add one extra can of sauce because we like it "saucier" and sometimes add cooked, spicy Italian sausage. It's a keeper!

  • lmshoumaker 6 Feb, 2009

    This was easy and very good. Used rotini pasta like the other reviewer recommended. It held onto the sauce nicely since it was on the thin side. Steamed some zucchini and threw on top of the pasta with sauce.

  • Ndefrenne 4 Feb, 2009

    Absolutely delish! I added some fresh veggies to the tomatoes to give it more umph. I used red bell peppers, mushrooms and Brussels sprouts cut into slices. It needed more heat than called for but all in all a huge success. Will make this again.

  • carrieitly 3 Feb, 2009

    P.S. If you use a chili, DON'T FORGET to fish it out before serving!!

  • carrieitly 3 Feb, 2009

    Con't from below: Cook the onion in a few T good olive oil until translucent. We slice the ends off a chili, then open it down the middle, and let it flavour the olive oil on v. low heat for a couple minutes. Only use flakes if no chili on hand! Add two cans chopped tomatoes and let simmer on med-high heat for approx. 15 minutes, adding a pinch of sugar and pepper to tast. Boil pasta in GENEROUSLY salted water until AL DENTE. Drain. Stir pasta into sauce. Top with fresh parmesan. :-)

  • carrieitly 3 Feb, 2009

    We live in Italy, and Arrabiata's always been our quick standby. I literally crave the stuff. We follow the traditional recipe and use penne (quill) instead of linguine (Penne alla Arrabiata). If we're running low fusilli (spiral) is a good substitute. It just comes down to a short pasta that really scoops up the sauce. Instead of garlic we finely chop half a small yellow onion (garlic is more traditional throughout the country, however onion is a common regional variation). Con't:

  • carrieitly 3 Feb, 2009

    We live in Italy and our standby dish has always been Arrabiata. I literally get cravings for it. For the choice of pasta, we go the traditional route, Arrabiata is usually made with penne (quill). If you don't have that on hand fusilli (spiral) works very well too- basically anything short, and in a shape condusive to scooping up the sauce

  • abbyjess 19 Jan, 2009

    So good and super easy. I LOVE the week long menus w/ lists. It makes this moms job so much easier. I use them again and again.

  • cookiebabe 26 Nov, 2008

    great heat

  • Pookeye 1 Mar, 2008

    This is my favorite use of pepper flakes other than in chili con queso. Also use tomato paste in beef stock in place of sauce and a white merlot wine. Top it with a mix of fresh ground pepper flakes, fresh grated parmesan and fresh shredded mozarella right before you turn off the heat. Served with baked garlic

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