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Looking for a fiery pasta dish to shake up your dinner routine? This rich arrabbiata sauce delivers an exciting burst of heat while the mostaccioli pasta soaks up all the saucy goodness. Topped off with crunchy chilli breadcrumbs, it’s a deliciously bold meal that’s incredibly satisfying any night of the week.
Ingredients
- 1 pound mostaccioli pasta
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 cups tomato puree or crushed tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup breadcrumbs (panko or fresh)
- 1 small red chilli, finely chopped (optional for extra heat)
- Handful of fresh basil leaves, chopped (for garnish)
Instructions
Begin by cooking the pasta. Bring a large pot of salted water to a rolling boil and add the mostaccioli. Cook according to package directions until just shy of al dente—this keeps the pasta from becoming too soft after mixing with the sauce. Drain, reserving a cup of pasta water to help thin out the sauce if needed.
Meanwhile, warm 2 tablespoons of olive oil in a deep skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, red pepper flakes, and the optional chopped chilli for a more pronounced kick. Cook for another minute, letting the aromatics release their flavors.
Next, add the tomato puree, tomato paste, and dried oregano. Season with salt and pepper, then bring the sauce to a gentle simmer. Add a splash of the reserved pasta water if the sauce looks too thick. Continue simmering for 10–12 minutes, stirring occasionally, until the sauce reduces slightly and the flavors meld together.
While the sauce simmers, prepare your spicy breadcrumbs. In a separate small pan, heat 1 tablespoon of olive oil over medium-low. Stir in the breadcrumbs and toast until just golden, about 2–3 minutes. Sprinkle in any remaining red pepper flakes or the fresh chilli if you’d like to dial up the heat. Stir well to evenly coat and then remove from heat.
Finally, fold the cooked mostaccioli into the arrabbiata sauce, stirring gently to coat every piece of pasta in that bold, zesty flavor. Just before serving, sprinkle the chilli breadcrumbs on top for a sharp crunch and finish with a drizzle of olive oil and a scattering of fresh basil.
In just a few simple steps, you’ll have a pasta dish that’s both comforting and irresistibly spicy at the same time.
Fiery Spicy Arrabbiata Mostaccioli makes the perfect meal for anyone who loves a bit of a kick in their dinner. If you prefer a milder taste, reduce the red pepper flakes or omit the fresh chilli. You can also swap out the pasta for a gluten-free variety if needed, and you can add vegetables like bell peppers or spinach for extra nutrients. The bright sauce, warming spices, and crunchy topping make this dish a standout, making it especially welcoming for chilly nights, casual meals, or whenever you crave a spicy twist on classic Italian comfort food.
