Spicy Beef Arrabbiata Pasta with Bold Italian Flavor – Weeknight Comfort with a Kick

This is the pasta you make when you want big flavor without fuss. It’s hearty, spicy, and deeply savory, with a rich tomato base that clings to every bite. Ground beef brings satisfying depth, while garlic, chili flakes, and fresh herbs deliver that classic arrabbiata heat.

It’s quick enough for a weeknight and special enough for company. Grab a large pot, open a can of tomatoes, and let the aroma do the rest.

Print Recipe

Spicy Beef Arrabbiata Pasta with Bold Italian Flavor - Weeknight Comfort with a Kick

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 servings

Ingredients

• 12 ounces dried pasta (rigatoni, penne, or mezze rigatoni)
• 1 pound ground beef (80–90% lean)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1–2 teaspoons red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes or passata
• 1/2 cup low-sodium beef broth or water
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
• 1/4 cup chopped fresh basil or flat-leaf parsley
• 1 tablespoon butter (optional, for finishing)

Instructions

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente.Reserve 1 cup of pasta water and drain.
• Brown the beef: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the ground beef, season with salt and pepper, and cook, breaking it up, until deeply browned with crisp edges, 6–8 minutes. Transfer to a plate, leaving the fat behind.
• Soften aromatics: Lower heat to medium.Add remaining 1 tablespoon olive oil if needed. Cook onion with a pinch of salt until translucent, 4–5 minutes. Stir in garlic, red pepper flakes, and oregano; cook 30–60 seconds until fragrant.
• Build the sauce: Stir in tomato paste and cook 1–2 minutes to caramelize.Add crushed tomatoes and beef broth. Return beef to the pot. Simmer gently 10–12 minutes, stirring occasionally, until thickened and glossy.Taste and add sugar if the tomatoes are sharp.
• Finish and emulsify: Add the drained pasta to the sauce with 1/3–1/2 cup reserved pasta water. Toss over medium heat 1–2 minutes until the sauce clings. Stir in cheese, butter (if using), and herbs.Adjust salt, pepper, and chili flakes to taste. Add more pasta water as needed for a silky finish.
• Serve: Plate hot with extra grated cheese and a drizzle of good olive oil. A squeeze of lemon is nice for brightness.

What Makes This Special

• Bold, clean flavors: Tomato, garlic, chili, and herbs shine without competing.
• Beefy richness: Ground beef adds body and a satisfying texture to the fiery sauce.
• Weeknight-friendly: Ready in about 35 minutes, start to finish.
• Balanced heat: Chili flakes add warmth you can dial up or down.
• Perfect sauce-to-pasta ratio: Starchy pasta water keeps everything glossy and cohesive.

Ingredients

• 12 ounces dried pasta (rigatoni, penne, or mezze rigatoni)
• 1 pound ground beef (80–90% lean)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1–2 teaspoons red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes or passata
• 1/2 cup low-sodium beef broth or water
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
• 1/4 cup chopped fresh basil or flat-leaf parsley
• 1 tablespoon butter (optional, for finishing)

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente.

   Reserve 1 cup of pasta water and drain.

2. Brown the beef: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the ground beef, season with salt and pepper, and cook, breaking it up, until deeply browned with crisp edges, 6–8 minutes. Transfer to a plate, leaving the fat behind.
3. Soften aromatics: Lower heat to medium.

   Add remaining 1 tablespoon olive oil if needed. Cook onion with a pinch of salt until translucent, 4–5 minutes. Stir in garlic, red pepper flakes, and oregano; cook 30–60 seconds until fragrant.

4. Build the sauce: Stir in tomato paste and cook 1–2 minutes to caramelize.

   Add crushed tomatoes and beef broth. Return beef to the pot. Simmer gently 10–12 minutes, stirring occasionally, until thickened and glossy.

   Taste and add sugar if the tomatoes are sharp.

5. Finish and emulsify: Add the drained pasta to the sauce with 1/3–1/2 cup reserved pasta water. Toss over medium heat 1–2 minutes until the sauce clings. Stir in cheese, butter (if using), and herbs.

   Adjust salt, pepper, and chili flakes to taste. Add more pasta water as needed for a silky finish.

6. Serve: Plate hot with extra grated cheese and a drizzle of good olive oil. A squeeze of lemon is nice for brightness.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove with a splash of water or broth to loosen the sauce.

  Microwave in short bursts, stirring between intervals.

• Freeze: Freeze the sauce alone for up to 3 months. For best texture, cook fresh pasta when ready to eat.

Why This is Good for You

• Protein-rich: Ground beef provides protein to keep you satisfied.
• Lycopene boost: Cooked tomatoes are rich in lycopene, an antioxidant linked to heart health.
• Fiber: Choose whole-grain pasta to add filling fiber and steady energy.
• Customizable heat: Chili can support metabolism and warm you from the inside out.

Pitfalls to Watch Out For

• Underseasoned water: Salt your pasta water well. It should taste like the sea.
• Grey beef: Overcrowding the pan leads to steaming, not browning.

  Cook in batches if needed.

• Raw tomato paste flavor: Always toast tomato paste until brick red for deeper flavor.
• Dry or watery sauce: Use reserved pasta water to emulsify. Simmer longer if the sauce is thin.
• Too spicy or not enough: Start with less chili, then add more at the end to hit your sweet spot.

Alternatives

• Protein swaps: Try Italian sausage, ground turkey, or plant-based crumbles.
• Pasta choices: Penne, rigatoni, or shells work best; they hold sauce in their ridges and curves.
• Extra veg: Add finely chopped bell peppers, mushrooms, or spinach during the simmer.
• Dairy-free: Skip butter and cheese; finish with extra olive oil and nutritional yeast.
• Milder version: Reduce chili flakes and add a pinch of smoked paprika for warmth without sharp heat.

FAQ

Can I make this ahead?

Yes. The sauce actually improves overnight.

Reheat gently and cook fresh pasta for the best texture.

What tomatoes work best?

High-quality crushed tomatoes or passata give a smooth, rich sauce. San Marzano-style tomatoes offer sweeter, balanced acidity.

How spicy should arrabbiata be?

It should have a noticeable kick, but not overwhelm the other flavors. Adjust red pepper flakes to your heat tolerance.

Do I need the sugar?

Not always.

Use it only if the sauce tastes harsh or overly acidic. Start with a pinch and taste again.

Can I use fresh tomatoes?

Yes, in peak season. Peel and crush about 2 pounds of very ripe tomatoes and simmer a bit longer to concentrate.

What cheese pairs best?

Pecorino Romano brings sharp, salty punch, while Parmesan is nuttier and slightly milder.

Use what you prefer or mix both.

In Conclusion

Spicy Beef Arrabbiata Pasta delivers comfort and excitement in one bowl. It’s saucy, satisfying, and built on simple ingredients that bring big Italian flavor. Keep it fiery or go gentle on the heat—either way, you’ll have a crowd-pleaser in under an hour.

Make it once, and it’ll earn a permanent spot in your weeknight rotation.