Smoked Paprika Arrabiata Pasta
Smoked Paprika Arrabiata Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- as needed salt, for pasta water
For the Arrabiata Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon smoked paprika
- 28 ounce crushed tomatoes, can, undrained
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 350
- 3
Stir in the smoked paprika and cook for another 30 seconds, until fragrant.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, vegetable broth, and dried oregano. Season with salt and black pepper. Stir to combine.
⏱️ 1 min
- 5
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min•🌡️ 300
- 6
Once the pasta is cooked, reserve about 1 cup of the pasta water before draining. Drain the pasta thoroughly.
⏱️ 2 min
- 7
Add the drained pasta directly to the skillet with the arrabiata sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Arrabiata Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- as needed salt, for pasta water
For the Arrabiata Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon smoked paprika
- 28 ounce crushed tomatoes, can, undrained
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 350 - 3
Stir in the smoked paprika and cook for another 30 seconds, until fragrant.
⏱️ 1 min - 4
Pour in the crushed tomatoes, vegetable broth, and dried oregano. Season with salt and black pepper. Stir to combine.
⏱️ 1 min - 5
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min•🌡️ 300 - 6
Once the pasta is cooked, reserve about 1 cup of the pasta water before draining. Drain the pasta thoroughly.
⏱️ 2 min - 7
Add the drained pasta directly to the skillet with the arrabiata sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese.
⏱️ 1 min