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Save cash and time with this cheap but nutritious Italian spaghetti dish that tastes great every single time.

I’ve tested this recipe umpteen times you so don’t have to – follow the simple steps and you’ll get perfect results each time you make it (and I guarantee you’ll be making it again and again!).

A plate of pasta arrabbiata on a blue surface. A board & a pan full of the sauce are in the corner | Hurry The Food Up - 1

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This spaghetti arrabiata is a favourite of mine. I first tried it during hard times with little money – it’s really filling and delicious. It’s based around aubergine/eggplant/brinjal which is so filling because of all the fiber.

The ingredients for the dish are laid out including spaghetti, tomato, aubergine, tomato juice, oil | Hurry The Food Up - 2 Aubergines and onion in a frying pan with a wooden spatula for stirring them, being fried up for sauce | Hurry The Food Up - 3

Simple ingredients

I love my food speedy, so I always try and figure out ways to cut down the cooking time but keep the taste. I use a shop-bought tomato juice/sauce as it saves a lot of time rather than making my own.

This spaghetti arrabbiata is actually vegan, though you could also add cheese (like parmesan or cheddar) if you’re not vegan.

I also added a handful of chopped almonds to the topping for extra flavour and a nice crunch in the consistency.

The yeast flakes give a cheesy taste and add extra protein, but as I mentioned, you could also add cheese instead.

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The aubergine & tomato arrabbiata sauce simmers in a frying pan, a spatula in the mix for stirring | Hurry The Food Up - 4

How to make spaghetti arrabiata – my best tips

Preparing this dish is pretty simple, but I have a few tips to ensure that it comes out as delicious as possible.

For example, I can’t stress enough how important it is not to skip the last cooking stage. That last 5 minutes of simmering really releases the flavour!

I also wouldn’t recommend skipping the sugar, unless absolutely necessary – a hint of sweetness lessens the acidity of the tomato and gives a fuller flavour to the dish.

Furthermore, to control the level of spice, you have a couple of options:

Least spicy: throw a chilli pepper in the sauce while cooking and remove at the end.

Middle spicy: deseed the chilli pepper and chop the rest into pieces. Add it to the sauce.

Most spicy: Chop the chilli pepper, seeds and all, and add it to the sauce.

My favourite is the most spicy version, but the kids won’t eat it so I usually go for the first!

A birds eye view of a plate of spaghetti and arrabbiata sauce & a frying pan full of the extra sauce | Hurry The Food Up - 5 A plate of pasta arrabbiata on a blue surface. A board and a pan full of the sauce are in the corner | Hurry The Food Up - 6

Ingredients

  • 1 small aubergine
  • 5 oz wholegrain pasta
  • 2 medium tomato
  • Salt to taste
  • 1 tsp paprika powder
  • 1 medium onion
  • 2 clove garlic
  • 2 tbsp nutritional yeast
  • ¼ tsp sugar
  • 1 tbsp olive oil
  • 2 tsp tomato paste
  • 2 cups tomato juice (the drink)
  • 1 red chili pepper
  • 1 tbsp almonds (roasted/smoked)
Spaghetti with Arrabbiata Sauce (works every time!) - 7

Instructions

  • Cook the pasta as per packet instructions. 5 oz wholegrain pasta
  • Wash and cut the aubergine and tomatoes into small pieces. 1 small aubergine, 2 medium tomato
  • Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika . Salt to taste, 1 tbsp olive oil, 1 tsp paprika powder
  • Dice the onion and garlic . 1 medium onion, 2 clove garlic
  • After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
  • Add the tomato paste , tomato juice , the tomato pieces, nutritional yeast and the sugar . 2 tbsp nutritional yeast, ¼ tsp sugar, 2 cups tomato juice, 2 tsp tomato paste
  • Chop the chili pepper and throw that in there too. 1 red chili pepper
  • Let it cook (bubbling) for another five minutes (don’t skip this!)
  • Crush the almonds . 1 tbsp almonds
  • Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

NOTES

  • Kat’s pro tip: Don’t skip the final cooking stage, it really brings out the flavours. The same goes for the little amount of sugar, unless absolutely necessary to skip.
  • Make-ahead? Yes, you can make ahead of time, but I’d reheat and have it warm.
  • Freezable? Yes, it’s freezer friendly.

Nutrition

A plate of pasta arrabbiata on a blue surface. A board and a pan full of the sauce are in the corner | Hurry The Food Up - 8

Spaghetti with Arrabbiata Sauce

Ingredients

  • 1 small aubergine
  • 5 oz ( 140 g ) wholegrain pasta
  • 2 medium tomato
  • Salt to taste
  • 1 tsp paprika powder
  • 1 medium onion
  • 2 clove garlic
  • 2 tbsp nutritional yeast
  • ¼ tsp sugar
  • 1 tbsp olive oil
  • 2 tsp tomato paste
  • 2 cups ( 480 ml ) tomato juice (the drink)
  • 1 red chili pepper
  • 1 tbsp almonds (roasted/smoked)
Spaghetti with Arrabbiata Sauce (works every time!) - 9

Instructions

  • Cook the pasta as per packet instructions.
  • Wash and cut the aubergine and tomatoes into small pieces.
  • Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika .
  • Dice the onion and garlic .
  • After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
  • Add the tomato paste , tomato juice , the tomato pieces, nutritional yeast and the sugar .
  • Chop the chili pepper and throw that in there too.
  • Let it cook (bubbling) for another five minutes (don’t skip this!)
  • Crush the almonds .
  • Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

Nutrition