Spicy Arrabbiata with Crispy Breadcrumbs
Ingredients
- 8 ouncesspaghetti
- 28 ouncesSan Marzano tomatoes (whole, canned)
- 6 clovesgarlic
- 1 teaspoonred pepper flakes
- 6 tablespoonsolive oil
- ¼ cupfresh parsley
- ¾ cuppanko breadcrumbs
- ½ cupParmesan cheese (for serving)
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 6 cloves garlic
- 02
Chop 1/4 cup fresh parsley
- 03
Measure out 3/4 cup panko breadcrumbs
Method
- 01
Bring a large pot of salted water to a boil for the pasta.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- 03
Add 1 teaspoon red pepper flakes and cook for 30 seconds.
- 04
Add the crushed tomatoes with their juices, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 05
Meanwhile, cook the spaghetti in the boiling water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 06
While the sauce simmers, heat 3 tablespoons olive oil in a small skillet over medium heat. Add 3/4 cup panko breadcrumbs and cook, stirring constantly, for 3 to 4 minutes until golden brown and crispy. Remove from heat and stir in the chopped parsley.
- 07
Add the drained pasta to the arrabbiata sauce and toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.
- 08
Divide between two bowls and top generously with crispy breadcrumbs and grated Parmesan cheese.
Spice Tips
The recipe calls for 1 teaspoon red pepper flakes for a classic moderate heat. For a milder version, reduce to 1/2 teaspoon. If you want serious fire, increase to 1 1/2 teaspoons or add a pinch of cayenne pepper along with the flakes. A drizzle of chili oil at serving adds both heat and richness.
The breadcrumbs can be made ahead and stored in an airtight container for up to 3 days. For a richer sauce, finish with a tablespoon of butter stirred in just before serving. Leftovers keep refrigerated for 3 days; rewarm gently and add fresh breadcrumbs.