Linguine Arrabbiata

Prep Time:
20 mins
Total Time:
25 mins

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


  • Coarse salt

  • 2 tablespoons olive oil

  • 3 garlic cloves, thinly sliced

  • ¾ 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

  • ½ 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.

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