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Homemade Spaghetti Arrabbiata Sauce Garnished With Parsley

Spaghetti Arrabiata {How to Make the Perfect Spicy Arrabbiata Pasta Sauce} 

  • Author: Michelle Cehn | World of Vegan
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


There is something special about homemade pasta sauce, and this Italian Arrabiata sauce is one of our favorites. It blends the flavors of Italy—onion, garlic, basil, oregano, and parsley—with chili pepper for a classic vegan spaghetti sauce leveled up a notch. This sauce is flavorful, garlicy, spicy, and perfect atop all types of noodles—spaghetti, penne, linguini, gnocci, and beyond. Enjoy!  



¼ cup extra virgin olive oil

1 medium yellow onion, diced

one red bell pepper, diced

6 large cloves of garlic, roughly chopped or minced

1 teaspoon of dried oregano

1 container of tomato puree (1828 oz will work) 

1 ½ cups of roughly chopped fresh tomatoes (any type)

½ teaspoon of salt 

1/4 teaspoon of pepper

½ teaspoon of dried basil 

¾ teaspoon of red pepper flakes (or 2 teaspoons chili peppers crushed in oil), adjust to taste and heat preference

1 package (16oz) of Spaghetti (or penne, linguini, gnocchi, or your favorite pasta)

Fresh Italian parsley, finely chopped, to taste

Fresh basil, to taste (optional) 


  1. In a large pot or Dutch oven, add olive oil and turn on medium-high heat. 
  2. Once oil is hot, add the diced onion and red bell pepper and sauté for 5 minutes. Add the garlic and oregano and sauté for 1 minute. Add tomatoes and cook for 2 minutes. 
  3. Reduce heat to medium-low and add the tomato puree, fresh tomatoes, salt, pepper, dried basil, and red pepper (flakes or crushed in oil). Cover and simmer 10 minutes. 
  4. Uncover and simmer for 30 more minutes, stirring occasionally to prevent the Arrabiata sauce from sticking to the bottom of the pot. 
  5. Using an immersion blender, blend the sauce to your desired consistency. I like my sauce partially blended, keeping some chunks for texture, but you can also fully blend the sauce so no chunks remain. Taste and season with more salt and spice, if needed. Keep sauce over low heat until ready to serve. 
  6. Cook pasta according to package directions, drain, and toss with olive oil. 
  7. Ladle Arrabiata sauce over the cooked pasta and sprinkle parsley (and basil if desired) over the top. 


For storing: allow sauce to cool fully before pouring it into an airtight container (or clean reused pasta jar or mason jar) to store in the refrigerator. 

Keywords: Italian, vegan, pasta, sauce, marinara, dinner, vegetarian, dairy-free, soy-free