The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic pasta arrabbiata
Arrabbiata means ‘angry’ in Italian, which is a reference to the chilli in this filling pasta dish (trust us, it’ll leave your taste buds very happy indeed). It’s flavoured with simple, fresh ingredients like chilli, garlic, tomatoes and basil, it’s super-easy to make and ready in just 25 minutes. Hurrah!
SWK: Source of fibre
Plants 3
SWK: Source of protein
highly rated
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 x of fresh basil
- 2 carrot
- 8 garlic clove
- 1 chilli
- 400g baby tomatoes
- 4 tbsp tomato purée
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
Nutritional Information
Calories: 485
Protein: 18g
Carbs: 93g
Fat: 3.9g
Ingredients
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 chilli
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh basil
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 garlic clove
- 2 tbsp tomato purée
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 carrot
- 200g baby tomatoes
Nutritional Information
Calories: 487
Protein: 19g
Carbs: 93g
Fat: 3.9g
Classic pasta arrabbiata
Arrabbiata means ‘angry’ in Italian, which is a reference to the chilli in this filling pasta dish (trust us, it’ll leave your taste buds very happy indeed). It’s flavoured with simple, fresh ingredients like chilli, garlic, tomatoes and basil, it’s super-easy to make and ready in just 25 minutes. Hurrah!
Cook time:
25 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Prep & fry
- Coarsely grate the carrots, and peel and crush the garlic. Finely dice the chilli (deseed for less heat).
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the carrots and baby tomatoes and cook for 5 mins.
- Add the garlic and chilli (to taste) and fry for 2 mins.
- Squeeze in the tomato purée and cook for 1 min, until the purée starts to stick to the pan.
Make the sauce
- Finely chop the parsley, and half the basil leaves.
- Add the chopped tomatoes and chopped herbs to the pan, then crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well. Simmer for 6-8 mins (10-12 mins for 4 portions), until the sauce has reduced slightly, then lightly season.
Cook the pasta
- At the same time, cook the pasta in boiling water for 8-9 mins, then drain.
Add your finishing touches
- Stir the pasta into the arrabbiata sauce. Scatter the remaining basil leaves on top and serve.