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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.