Spaghettoni all’Arrabbiata

A twist on a classic red-sauce dish! Very quick and easy to make, this recipe contains a few ingredients and sauce with red chili peppers. The balance between the tomato and red chili has been perfected over the years to pair with any long pasta. Not a fan of spicy? Not to worry, as everything is cooked down and reduced in this unique, rich flavor.

– Luca Manfe


  1. In a medium-hot pan, add oil and onions. Salt to taste.
  2. Once onions have browned, reduce heat. Stir in jar of Arrabbiata sauce.
  3. Bring large pot of water to boil. Season heavily with salt.
  4. Drop 500 gr. of spaghettoni and cook for 9–10 minutes or until al dente. Always set a timer following the box instructions, but taste the paste before straining to make sure you like the texture.
  5. Mix the cooked pasta with the Arrabiatta sauce in pan until pasta is completely covered.
  6. Garnish with fresh basil, parmigiano reggiano, and enjoy!

Buon Appetito!











500 gr of Spaghettoni

1 Jar of Arrabiatta Sauce

½ yellow Onion

2 tbsp. of Extra Virgin Olive Oil

1 tbsp. Salt