Spicy Ground Beef Arrabbiata Pasta

Ground beef cooked into a tomato sauce spiked with red pepper flakes, tossed with pasta.

This is a 30-minute pantry meal that tastes like you’ve been cooking all day.

Arrabbiata means “angry” in Italian—angry from the red pepper flakes—and this version lets you control the heat.

Why You’ll Love It

• Five actual ingredients if you count salt and pepper separately.
• Uses canned tomatoes, so it works year-round without fresh produce.
• Red pepper flakes are the star; they infuse the sauce with gentle heat and depth.
• One pot for pasta and one skillet for sauce means minimal dishes.
• Comes together in under 30 minutes start to finish.
• Tastes better the next day if you have leftovers, which you probably will.

Ingredients

For the Sauce

1 tablespoon olive oil.

8 ounces ground beef (85/15 or 90/10 blend).

4 cloves garlic, minced or thinly sliced.

1 to 1.5 teaspoons red pepper flakes (start low, adjust to your heat tolerance).

1 can (28 ounces) crushed San Marzano tomatoes.

1/2 teaspoon salt (adjust at the end).

Black pepper to taste.

For the Pasta

10 to 12 ounces dried pasta (penne, rigatoni, spaghetti, or linguine).

Salt for pasta water.

1 tablespoon olive oil or reserved pasta water to finish.

For Finishing

Grated Pecorino Romano cheese or Parmesan (optional but recommended).

Fresh parsley, roughly chopped (optional).

Steps

1. Start the pasta water. Bring a large pot (6 to 8 quarts) of salted water to a rolling boil. The water should taste like the sea—this is your only chance to season the pasta.

2. Cook the beef. While the water heats, warm olive oil in a large skillet over medium-high heat. Add ground beef and cook for 4 to 5 minutes, stirring and breaking it into small pieces, until no pink remains. Drain off excess fat if the beef is very fatty.

3. Add garlic and pepper flakes. Reduce heat to medium. Add minced garlic and red pepper flakes to the beef. Stir constantly for 30 to 45 seconds until fragrant; don’t let the garlic brown or it will taste bitter.

4. Add the tomatoes. Pour in the canned crushed tomatoes with their juice. Add salt and black pepper. Stir to combine. Bring to a gentle simmer.

5. Simmer the sauce. Let the sauce bubble gently, uncovered, for 8 to 10 minutes while you cook the pasta. The sauce should thicken slightly and the flavors will deepen. Stir occasionally to prevent sticking.

6. Cook the pasta. Once the water is boiling, add the pasta and cook to al dente according to the package directions, usually 9 to 12 minutes. Reserve 1 cup of pasta water before draining.

7. Combine pasta and sauce. Add the drained pasta directly to the skillet with the sauce. Toss well. If the pasta seems dry, add pasta water a splash at a time until the sauce coats the pasta without pooling at the bottom.

8. Finish and serve. Taste and adjust salt and pepper. Divide into bowls or plates. Top with grated cheese and fresh parsley if desired. Serve hot.

Helpful Tips & Substitutions

Red pepper flakes are not the same as crushed red chili peppers—they’re finer and distribute more evenly throughout the sauce. Don’t substitute chili powder or cayenne unless you know the heat levels.

San Marzano tomatoes are sweeter and less acidic than regular canned tomatoes; they’re worth buying for this dish specifically. If unavailable, use any crushed tomatoes marked “fire-roasted” or “sweet.”

Garlic burns quickly at high heat, so keep the heat at medium once it’s in the pan. Listen for a gentle sizzle, not an aggressive pop.

Pasta water is starchy and helps the sauce emulsify and coat the noodles; always reserve it before draining.

If you want more protein, ground lamb or ground pork work beautifully here; pork especially absorbs the spice flavors well.

For less heat, reduce the red pepper flakes to 1/2 teaspoon; for more, go up to 2 teaspoons, but taste as you go.

Serving Ideas

Serve with grated Pecorino Romano, which has a sharpness that plays well against the spice.

Top with a poached or fried egg for extra richness and protein.

Finish with fresh basil torn by hand (not cut) if you have it.

Pair with a simple green salad dressed with lemon vinaigrette to balance the richness.

Make-Ahead & Storage

The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Reheat the sauce gently over medium heat on the stovetop, adding a splash of water if it’s thickened too much.

Do not cook the pasta ahead; it gets mushy and breaks down. Cook pasta fresh each time and toss with the reheated sauce.

The sauce freezes well for up to 3 months; thaw overnight in the refrigerator and reheat before tossing with fresh pasta.

Leftover sauce is excellent spooned over eggs, rice, vegetables, or used as a pizza topping.

A case of San Marzano tomatoes is worth stockpiling if you cook Italian food regularly.

Stock quality red pepper flakes from a spice supplier rather than the supermarket; they’re fresher and more vibrant.

A sturdy pasta fork or tongs makes tossing the pasta much easier than using regular utensils.

Keep a variety of dried pastas on hand—this sauce works with almost any shape.